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Crème Cheese Brulee Recipe

Crème Brulee, which is a rich egg custard with a crisp caramel topping, is a classic French dessert. It is usually made in small individual ramekins, and a blow torch is used to caramelize the sugar just before serving.
The following Crème Cheese Brulee is a delicious variation of the French classic; it contains cream cheese, which makes it kind of a cross between a creamy cheesecake and a rich custard pudding. No blow torch is needed to caramelize the topping, however, as it is done in a frying pan and then poured over the unmolded dessert. The topping stays crisp for several hours, so it’s ideal for a dessert at a buffet. It’s extra pretty garnished with fresh mint from the garden and seasonal berries or other fresh fruit.

A bonus to this dessert is that the pudding can be baked up to a week ahead, refrigerated, and unmolded just before serving. The recipe can easily be tripled and baked in a 12-16 cup ring mold or bundt pan to serve a crowd. It’s beautiful, and no one will guess that it was so easy to make.

8 Servings

9 ounces half and half (1 cup plus 2 tablespoons)
1 8 oz. package softened cream cheese
1/2 cup sugar
2 eggs
2 teaspoons vanilla

1 cup sugar
Fresh berries, and mint sprigs
  1. Spray a 6 cup ring mold liberally with non-stick spray. Preheat the oven to 350°
  2. .
  3. Place the half and half, cream cheese, 1/2 cup sugar, eggs, and vanilla in the blender; blend until smooth.

  4. Pour the mixture into the prepared ring mold.

  5. Place the mold in a larger shallow pan and pour about 2 inches of boiling water around the mold.

  6. Bake the flan 45 minutes to an hour, or until the flan is set.

  7. Remove from the oven, cover tightly with plastic wrap, and refrigerate until chilled through, up to 1 week.

  8. Run a knife around the mold to loosen it and let it sit in hot water for a minute or two; unmold by inverting onto a serving platter.

  9. Place the 1 cup sugar in a large skillet over medium-high heat.

  10. As the edges melt, stir them into the center so that all of the sugar melts.

  11. When the sugar is melted and golden, pour it over the flan; it will harden.

  12. Garnish with fresh berries and mint sprigs.

Amount Per Serving
Calories 325 Calories from Fat 135
Percent Total Calories From: Fat 41% Protein 6% Carb. 53%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 9 g
Cholesterol 96 mg
Sodium 113 mg
Total Carbohydrate 43 g
Dietary Fiber 0 g
Sugars 38 g
Protein 5 g

Vitamin A 13% Vitamin C 38% Calcium 0% Iron 4%

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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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