Crème brûlée is one of those desserts that feels fancy, but it's actually incredibly easy to make at home. With its cr ...

Recipe developer Katie Rosenhouse tells us ... After baking, chill the crème brûlée thoroughly to set completely before topping with sugar. To caramelize, use a blowtorch if you have one ...

Individual pots of creme brûlée could be created with Mary Berry's recipe, or even large batches ... hot grill for 20 to 25 minutes. To give the topping time to soften, chill in the fridge ...

Only the yolks are used in this recipe, so you can use the egg whites ... Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set firm but ...

1 Preheat the oven to 140 °C. Bring the cream close to a boil (there should be steam but no bubbles) and add the vanilla essence and cinnamon. Remove from the heat and set aside for a few minutes to ...

60g/2½oz soft light brown sugar, plus about 4–6 tbsp for the topping : 60g/2½oz soft light brown sugar, plus about 4–6 tbsp for the topping Recipe tips Method ...

With nearly a decade of work experience, over 1,000 recipes tested ... so watch it carefully so the sugar topping doesn’t burn. The sugar takes longer to caramelize on the oats than it does ...

Butterscotch rum creme brûlée is the perfect cozy winter dessert, and Kyle Taylor of North Shore Private Dining is sharing his recipe. “Creme brûlée actually translates to ‘burnt cream.’ ...

Creme brulèe custard ... This is a soft set custard it does not set firm. To brulee: Mix caster and golden caster sugar and thickly spread (about 1⁄2 cm thick) over the custard.

Creme brulee is also a great treat. I bought a blowtorch just for this a few years ago and love it in my kitchen gadget repertoire, but I can count on one hand the number of times I’ve used it.

This recipe is one of the nicest ways to experiment and discover your ultimate honey creme brulee.