Heart Shaped Creme Brulee

Serves: 3 quarts – 24 – 4 oz. individual servings


  • 2 packages No Bake Custard Mix
  • 3 quarts heavy cream or half & half
  • 1 tsp. vanilla extract


  1. 1 Prepare according to package directions substituting heavy cream for milk and adding vanilla extract.
  2. 2 Place in oven proof molds, then refrigerate at least 2 hours.
  3. 3 Portion just enough fine granulated sugar to coat the top of the completely cooled custard.
  4. 4 Remove any excess sugar, more is not better in this case because it will take longer to caramelize the sugar with a torch.
  5. 5 Note: *It is not recommended to caramelize under a broiler or salamander, use a hand held pastry torch.
  6. 6 No need to grease molds before portioning prepared custard.


Value Added Suggestions: To “Umamify” the recipe, add 1 tsp. RC Umami Sensations™ Kokumi Powder to the cold heavy cream. To make a flavored Crème Brûlée – Pumpkin: add 1- 15 oz. can pumpkin puree to cold cream. Chocolate: add 1 lb. coarsely chopped chocolate and 1 tsp. RC Umami Sensations™ Red Miso Powder when custard is hot and stir with a whisk until chocolate is fully melted. Ginger and Lemongrass: add 1 Tbsp. RC Ginger Puree and 1 tsp. RC Lemongrass Flavor to cold cream. RC Flavors, Colors and Extracts can be used to create unique Crème Brûlée flavors also.
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