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Crème Brûlée Recipes

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Caramelized crunchy perfection in every bite! Try these 6 desserts with a crème brûlée twist.

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

Directions:

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Recipe 1/6

Crème Brûlée Martini

5 Minutes

Easy

1 Serving

Ingredients:

1 egg white
1 tsp vanilla extract
2 oz vodka
2 oz heavy whipping cream
1 Tbsp brown sugar
1 Tbsp granulated sugar
blackberries, for garnish

Directions:

Add the egg white, vanilla extract, vodka, and heavy whipping cream to a cocktail shaker. Quickly, using a torch or lighter, heat the brown sugar slightly to caramelize it, then add to the cocktail shaker. Attach the lid and mix for 3 minutes until well combined.
Strain into a martini glass. Sprinkle the granulated sugar over the top of the drink, and caramelize with a torch.
Garnish with blackberries on a cocktail pick. Ready to enjoy!

Recipe 2/6

Cream Brûlée Cookies

60 Minutes

Medium

12 Cookies

Ingredients:

For the pastry cream:
3 egg yolks
½ C granulated sugar
3 Tbsp cornstarch
1 Tsp vanilla extract
1 ½ C milk
For the cookie dough:
2 1/2 C unsalted butter, softened
1 3/4 C powdered sugar
1 egg plus 1 egg yolk
1 1/2 tsp salt
4 1/2 C all-purpose flour
½ C brown sugar, for caramel

Directions:

To make the pastry cream: Beat the egg yolks and sugar until pale. Add the cornstarch and vanilla extract, and mix well. Pour in the milk and beat until fully combined.
Cover the bowl with plastic wrap and microwave for 4 to 6 minutes, stopping to whisk every 2 minutes, until the mixture thickens into a custard. Re-cover with plastic wrap and refrigerate for about 2 hours.
To make the cookie dough: Add the butter to the bowl of a stand mixer and, using the paddle attachment, beat with the powdered sugar until fluffy. Add the egg and yolk, vanilla, salt, and flour, and continue beating for an additional 2 minutes until the dough pulls away from the mixer. Remove the dough, wrap it in plastic, and refrigerate for 30 minutes.
Preheat the oven to 360ºF.
Divide the cookie dough into two parts. Roll out one part to ¼” thick, and cut into circles 2 ¾” across. Repeat this process with the remaining dough, this time using a 1 ½” cookie cutter to remove the middle of each circle. Bake for 13 minutes. Let cool.
Transfer the pastry cream to a piping bag. Fill each full cookie, sandwiching the hollowed-out cookie on top.
For the caramel: Add the brown sugar to a small saucepan and cook over medium-high heat, stirring occasionally, until the sugar melts and begins to caramelize.
While the caramel is still hot, pour approximately 2 tablespoons over each cookie to fill the hollow ring on top. Allow the cookies to cool completely. Enjoy!

Recipe 3/6

Crème Brûlée Banana

35 Minutes

Easy

4 Servings

Ingredients:

For the crème brûlée mix:
1 cup milk
½ cup heavy cream
1 Tbsp vanilla extract
3 egg yolks
¼ cup granulated sugar
For the filling:
2 bananas
2 Tbsp unsalted butter
½ cup granulated sugar
1 Tbsp cornstarch
2 oz white tequila
8 Tbsp granulated sugar
Vanilla ice cream, optional

Directions:

For the crème brûlée mix: In a saucepan, heat the milk, whipping cream, and vanilla until it boils; remove from heat. In a bowl, mix egg yolks and sugar until fully combined. Gradually add the milk mixture until it achieves a slightly yellow hue. Set aside to chill.
Cut the bananas in half horizontally, remove the pulp with a spoon, and reserve the peel.
For the filling: In a skillet, melt the butter. Add the banana pulp, sugar, 1 cup of the crème brûlée mix and cornstarch. Blend everything with an immersion blender. Cook for 10 minutes, until thickened. Chill for 15 minutes.
Mix the tequila with the sugar to create a sandy texture.
Serve the banana by smoothing scoops of the sugar mix on top, and flambéing with a torch. Enjoy with vanilla ice cream!

Recipe 4/6

Crème Brûlée Toast

20 Minutes

Easy

4 Servings

Ingredients:

For the easy filling:
2 Tbsp brown sugar
1 cup sour cream
1 Tbsp vanilla extract
1 egg yolk
For the toast:
4 slices white bread
2 strawberries, sliced
½ cup granulated sugar

Directions:

For the easy filling: In a mason jar, mix brown sugar, sour cream, vanilla, and the egg yolk
For the toast: Preheat the oven to 360ºF. Take a slice of bread and flatten it in the center with a cup, leaving the edges as a border.
Add the filling mixture, strawberry slices and 1 tablespoon of granulated sugar. Bake for 8 minutes. Sprinkle with more sugar and torch with a culinary torch. Ready to enjoy with a cup of coffee!

Recipe 5/6

Brûlée Cake Pops

35 Minutes

Easy

4 Skewers

Ingredients:

For the cake pop mixture:
1 individual crème brûlée
5 - 7 fresh cinnamon donuts
1/4 cup cream cheese, cubed
For the caramel:
2 cup granulated sugar
3/4 cup honey
1/2 cup water

Directions:

For the cake pop mixture: Mix the crème brûlée with 5 donuts and the cream cheese until you have a manageable mixture. If necessary, add remaining donuts.
Take chunks about 2 tablespoons big and roll into spheres, placing them on a skewers with 4 spheres on each. Freeze for 15 minutes.
For the caramel: Pour granulated sugar, honey, and water into a pot and cook over medium for 15 minutes until you have a caramel. Without removing from the heat, dip the cake pop skewers into the caramel to cover, and let them harden. Enjoy!

Recipe 6/6

Crème Brûlée Cheesecake

5 Hours

Easy

1 Cheesecake

Ingredients:

For the crust:
2 cup cinnamon cookies
¼ cup butter
For the crème brûlée mix:
1 cup milk
½ cup heavy cream
1 Tbsp vanilla extract
3 egg yolks
¼ cup granulated sugar
For the filling:
10 oz cream cheese
14g gelatin, hydrated and melted
4 Tbsp granulated sugar

Directions:

To make the crust: Crush the cookies with butter and place them at the bottom of a 5” diameter ring. Refrigerate for 10 minutes.
For the crème brûlée mix: In a saucepan, heat the milk, whipping cream, and vanilla until just boiling, then remove from heat. In a separate bowl, mix egg yolks and sugar until integrated. Gradually add the milk mixture until it achieves a slightly yellow hue. Chill and set aside.
Prepare the filling: Mix the cream cheese with 1 ½ cup of crème brûlée mixture and melted gelatin until well combined. Pour over the crushed cookies, making sure the ring is surrounded by acetate 4” high to obtain a perfectly cylindrical shape. Refrigerate until set.
Once the cheesecake is ready, remove the ring and acetate. Sprinkle the granulated sugar on top. Pass a hot spoon over the top to flambé, then enjoy.

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