Creme Brulee is a french dessert which can be a little intimidating to create. Traditionally it is made with a custard base and a caramelized sugar top. Making custard from scratch with milk and eggs can be a little bit fussy as overcooking can cause curdling. Likewise the crunchy sugar topping of the dessert is usually done using a blow torch, which not everyone has in their kitchen. This recipe is just as delicious as the original and so much easier to make. The sponge toffee crust is the secret to this dessert as it browns perfectly and gives this recipe the perfect caramel flavor.
- 1 package vanilla pudding mix
- 1 can evaporated skim milk
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- 4 inch square of sponge toffee
Place the vanilla pudding into a bowl and add the evaporated milk, whipping cream, vanilla and nutmeg. Whisk for 2-3 minutes. Pour into individual ramekins and place into the refrigerator for 20 minutes. Meanwhile set your oven to a low broil. Place the sponge toffee into a zip bag, and using a mallet, pound it into a fine powder. Once the custard is set, remove the ramekins from the fridge and place onto a cookie sheet. Using a small spoon, sprinkle the sponge toffee powder over top into a thin layer. Place the ramekins into the oven and turn on the light. Watching carefully so that they don’t burn, brown the tops for 2-3 minutes until the topping is caramelized. Remove from the oven and garnish with fresh berries if desired.