Heart Shaped Crème Brûlée

Silky, decadent rich custard made with RC No Bake Custard Mix and heavy cream, set in heart-shaped molds and finished with a crispy hand-torched caramel crust.

Yield / Servings

24 (4 oz.) Servings / 3 Quarts

Ingredients

4 Components

RC No Bake Custard Mix 2 packages

Heavy Cream or Half & Half Substituted for milk 3 quarts

Vanilla Extract 1 tsp.

Fine Granulated Sugar For torching top crust As needed

Preparation Steps

Prepare Custard Base

Prepare 2 packages of RC No Bake Custard Mix according to package directions, substituting 3 quarts heavy cream or half & half for milk and stirring in 1 tsp. vanilla extract.

Portion & Chill

Ladle prepared warm custard into 24 ungreased 4 oz. oven-proof heart-shaped ramekins or molds. Refrigerate for at least 2 hours until fully set and chilled.

Sugar & Torch Crust

Sprinkle just enough fine granulated sugar over the top of each chilled custard to form an even, thin coating. Tap off any excess sugar. Using a handheld pastry torch, move the flame evenly across the sugar until caramelizing into a golden, crackling crust. Serve immediately.

Chef Notes & Value-Added Variations

Torching Technique Note: It is not recommended to caramelize sugar under a broiler or salamander as it heats the underlying chilled custard. Always use a hand-held pastry torch for optimal contrast.

Unique Crème Brûlée Variations:
• "Umamify" Classic: Blend 1 tsp. RC Umami Sensations™ Kokumi Powder into the cold heavy cream to heighten mouthfeel and richness.
• Pumpkin: Add 1 15-oz. can pumpkin puree to the cold heavy cream before heating.
• Chocolate Miso: Whisk 1 lb. coarsely chopped dark chocolate and 1 tsp. RC Umami Sensations™ Red Miso Powder into the hot custard until fully melted.
• Ginger & Lemongrass: Add 1 Tbsp. RC Ginger Puree and 1 tsp. RC Lemongrass Flavor to the cold heavy cream.

The Foundation of Flavor.