This post and recipe was written by Amy Talbott of The Belle of Beechmont as part of a guest blogging partnership.
What’s not to love about crème brulee? The name sounds fancy, it looks fancy in little ramekins and this version is super easy to make! The three kinds here are for the holidays, but they can be modified at any point. Just add your own flavorings (fruit or liqueur would be awesome!) to chocolate or vanilla Jell-O.
I used instant Jell-O for these recipes, but the cook and serve kind works just as well. They can be made a day in advance. But wait until right before serving to top them with sugar and caramelizing the tops.
While we’re on the subject of caramelizing the crème brulee, using a butane torch (available at stores like Bed, Bath and Beyond and Williams-Sonoma) will totally impress your guests, but don’t worry about it if you don’t have one. The oven burner turned on high works just as well.
This recipe made 4 creme brulees in the 3-inch diameter ramekins I used.
P.S. Aren’t those ramekins cute? I bought them at Kroger last week for 99 cents! They should still be at most area Kroger stores.
Cinnamon Eggnog Creme Brulee
Crust: 2 cups gingersnap crumbs
3 tablespoons butter, melted
Filling: 6-ounce package vanilla instant Jell-O pudding
4 cups cinnamon eggnog
Topping: 4 tablespoons Sugar in the Raw
Whole gingersnap
Chocolate Peppermint Creme Brulee
Crust: 2 cups Oreo cookie crumbs
3 tablespoons butter, melted
Filling: 6-ounce package chocolate instant Jello pudding
4 cups heavy whipping cream
1/2 teaspoon peppermint extract
Topping: 4 tablespoons Sugar in the Raw
Peppermint stick
White Chocolate Cherry Creme Brulee
Crust: 2 cups Oreo cookie crumbs
3 tablespoons butter, melted
Filling: 6-ounce package white chocolate instant Jello pudding
4 cups heavy whipping cream
1 6-ounce jar maraschino cherries, liquid drained
Topping: 4 tablespoons Sugar in the Raw
Maraschino cherries
Directions:
1. Preheat oven to 350 degrees.
2. If you haven't already, make the cookie crumbs in a food processor or blender
3. Combine cookie crumbs with butter with a fork.
4. Press cookie crumb/butter mix in oven-safe ramekins. Press down with fingers.
5. Bake at 350 degrees for 12 minutes.
6. Mix instant Jello powder and eggnog or heavy whipping cream, whisking quickly, set aside to thicken.
7. When crust is out of the oven and cool, spoon filling into ramekins. Refrigerate until serving time.
8. Right before serving, sprinkle 1 tablespoon Sugar in the Raw onto each ramekin. Using a butane torch, caramelize sugar until it's dark brown. This can also be done under a broiler if you don't have a torch.
9. Top with desired garnish and serve.
Many special thanks to Amy for sharing her talents and desserts with me over the holidays. Enjoy!
~julee~
