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  • Grant Melton

No-Bake Creme Brulee


This whips up in no time thanks to a secret ingredient that may already be in your pantry!


1 3.9-ounce box instant vanilla or butterscotch pudding

1 cup heavy cream

1/2 cup milk

1 teaspoon vanilla bean paste

1/4 teaspoon salt

Sugar, for topping

Fresh fruit, for garnish

In a medium mixing bowl, whisk together the vanilla pudding mix with heavy cream, milk, vanilla bean paste and salt until smooth. Divide the mix between 4 6-ounce ramekins and refrigerate until firm, at least one hour.

Once firm, remove from the fridge and top each pudding with 1 1/2 teaspoons of sugar. Flatten the sugar so that it’s in an even layer then use a kitchen torch to torch the tops of the crèmes brulées until the sugar melts and turns amber in color.

Let set for a minute or two until the sugar hardens again before serving garnished with fresh fruit.

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