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I first had creme Brulee in 2001 at Ruth’s Chris while working on a project in New Jersey. It. Was. Amazing. At those prices, it has to be. Almost 20 years later I finally have found a recipe that I can whip out and make whenever I want to. This is so simple and so good!
I forgot the blueberries in the final picture but added a couple to test the flavor. I am just fine with it being served without added fruit, but you do you and put whatever you want on it.
To save money, I took two other liberties with this dish. First, I didn’t use vanilla beans. They are wicked expensive. Instead, I used vanilla bean paste to get the tiny vanilla bits and flavor. Using actual vanilla beans might knock this up a notch or two but not worth the price to me.
The other thing is, I don’t have a Brulee torch. At least, I can’t find the one I bought about 15 years ago hoping to someday make creme Brulee. Buying a new one to use possibly only once is not in my budget. So I had to use the broiler to burn the sugar which is what makes a Brulee a Brulee and not just a custard in my book and isn’t a step you can skip. If, like me, you lack a torch and use the broiler, the cup needs to go back in the fridge to reset as the heat of 2-3 minutes under a broiler softens it up a bit more than I like. Other than that, this is an easy way to impress your friends and family with a fancy dessert.
