Both custard and crème brûlée are delicious desserts that seem similar in content and texture, but they aren't the same. Here ...

Chocolate crème brûlée is every bit as rich and velvety as the classic version, however, […] Most creme brulee recipes involve making a custard with egg yolks, heavy cream, sugar and vanilla ...

4 lemons, unwaxed or rinsed and scrubbed ½ cup (125g) heavy cream ¾ cup (145g) granulated sugar, plus more for sprinkling 4 large eggs (210g) ½ cup plus 2 tablespoons (125g) lemon juice ...

Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set firm but still with a slight wobble. Allow to cool. You can place the brûlées in the ...

Fruit Sauce: Place the cherries with juice (if using ... This is a soft set custard it does not set firm. To brulee: Mix caster and golden caster sugar and thickly spread (about 1⁄2 cm thick ...

Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set. They should still wobble ...

Creme brulee is also a great treat. I bought a blowtorch just for this a few years ago and love it in my kitchen gadget repertoire, but I can count on one hand the number of times I’ve used it.

Most creme brulee recipes involve making a custard with egg yolks, heavy cream, sugar and vanilla before it's poured into ramekins. The good news: You can get an "instant" custard base simply by ...