Creme Brulee
A luxurious, velvet-smooth vanilla custard base prepared with heavy cream and RC No Bake Custard, finished with a crisp, caramelized sugar crust.
Yield / Servings
3 Quarts (24 - 4 oz. Servings)
Category
Desserts / Puddings & Custards
Ingredients
4 Components
Heavy Cream Or half & half for an economical version
3 quarts
RC No Bake Custard
2 packages
Vanilla Extract
1 tsp.
Fine Granulated Sugar For topping & caramelizing
As needed
Preparation Steps
1
Prepare Custard Base
Prepare 2 packages of RC No Bake Custard according to package directions, substituting 3 quarts heavy cream (or half & half) for milk and adding 1 tsp. vanilla extract.
2
Portion & Chill
Pour hot custard into ovenproof ramekins or molds (no need to grease molds prior to portioning). Refrigerate for at least 2 hours until thoroughly chilled and firmly set.
3
Coat with Sugar
Sprinkle just enough fine granulated sugar to coat the top of each completely cooled custard. Shake off and remove excess sugar—a thin, uniform layer caramelizes faster and more evenly.
4
Torching & Service
Caramelize sugar using a handheld culinary pastry torch until golden brown and glassy. Serve immediately. (Note: Caramelizing under a broiler or salamander is not recommended as it warms the custard core.)
Flavor Variations & Umami Boosts
To "Umamify": Add 1 tsp. RC Umami Sensations® Kokumi Powder to the cold heavy cream to deepen dairy richness.
Flavored Crème Brûlée Options:
- Pumpkin: Whisk 1 can (15 oz.) pumpkin puree into the cold cream mixture.
- Chocolate: Whisk ¾ tsp. 75–80% cacao and 1 tsp. RC Umami Sensations® Red Miso Powder into the hot custard until melted.
- Ginger & Lemongrass: Add 1 Tbsp. RC Ginger Puree and 1 tsp. RC Lemongrass Flavor to the cold cream.
- Explore additional unique flavor profiles using the full range of RC Flavors, Colors, and Extracts.