Best Vanilla Crème Brûlée (Using Half & Half Cream)

A classic Vanilla Crème Brûlée using half & half, topped with a crunchy caramelized sugar. This is one of my favorite dessert recipes ever and you only need 5 ingredients!

*This post may contain ads or affiliate links. The funds I receive from these links help support my blog. <3 Check out my privacy policy

Tools you’ll need

• Kitchen Torch
• Creme Brulee Ramekins 

You may be asking yourself, why use half and half? Well its healthier than using full fat cream. And one day I had a bunch of half and half about to expire; so I decided to substitute the heavy cream with half and half in a creme brûlée recipe and it turned out DELICIOUS. I now always have half and half in my fridge just in case I need dessert. 😋 I love to add a dollop of strawberry compote on top, it is heavenly! Here is my 3 ingredient strawberry compote recipe, here!

Vanilla Crème Brûlée Using Half & Half

4 servings

INGREDIENTS

• 2 cups half & half
• 1 tsp vanilla extract
• 1/8 tsp salt
• 5 egg yolks
• 1/2 cup sugar, plus more for topping

INSTRUCTIONS

1. Heat oven to 325 degrees F. In a saucepan, combine cream, vanilla extract and salt and cook over low heat just until hot (don’t let it boil). Once hot, let it cool off heat for a few minutes.
2. In a bowl, beat yolks and sugar together until mixed. Stir in the cream mixture until completely mixed. Pour the mixture in the ramekins. Place 4 ramekins in a baking dish.
3. Fill the baking dish with boiling water halfway up the sides of the ramekin’s. Bake for 30-40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
4. When ready to serve, top each custard with about a spoonful of sugar in a thin layer. Using a culinary torch, carefully torch the top of each, caramelizing the sugar to create a crunchy beautiful amber layer. Let them cool for a few minutes, then enjoy!