Easy Creme Brûlée

Step 1

Whisk together pudding mix, milk and heavy whipping cream. Add vanilla bean paste and whisk until smooth. Pour into 4 creme brûlée dishes or small ramekins. Chill until set, about 30 minutes or up to overnight.

Step 2

Torch method: sprinkle each dish with a tablespoon of sugar. Torch until browned being careful not to burn the sugar.

Step 3

Oven method: preheat the broiler to high. Place ramekins on a cookie sheet and place them under the broiler (close to the flamfor just minute or two, watching the whole time, until sugar is browned.

Step 4

Stove method: place 1/2 cup sugar in a small saucepan. Heat without stirring. Once it starts to turn to liquid, stir with a wooden spoon, being careful not to get it on the sides of the pan, until the sugar turns to crystals then to liquid again, and turns a light amber color. Drizzle some onto each creme brûlée. Note: this sugar hardens more than it does with the torch. Err on the light side of adding it to the top - you don’t need the entire amount but it’s hard to make less than 1/2 cup - and be cautious eating it.