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Creme Brulee Tarts

Crème Brûlée Tarts


Crème Anglaise

  • 2 cups whole milk
  • 1/2 vanilla bean split lengthwise
  • 1 large egg + 4 large egg yolks
  • 1/2 cup granulated sugar
  • pinch of salt
  • 1/2 tsp vanilla extract


  • 12 pre-made tart shells
  • sugar
  • kitchen torch


  • In a saucepan over medium heat, combine milk and vanilla bean and bring mixture just to a simmer and remove pan from heat. Do not let it boil. Pull out vanilla bean and using the back of a small knife, scrape any remaining seeds into the milk.
  • In a large bowl, whisk together egg, egg yolks, sugar and salt until mixture lightens in color, about 1 minute.
  • Slowly whisk the hot milk mixture into the egg mixture, whisking constantly until well blended. Pour mixture back into saucepan.
  • Over low heat, whisk mixture constantly until it thickens and coats the back of a spoon. Do not let it bubble or the eggs will start to scramble.
  • Transfer to a blender, add the vanilla extract and blend until smooth.
  • Crème Anglaise can be made in advance and stored in an airtight container in the fridge for several days.

For the Tarts

  • Bake tart shells according the directions on the package.
  • Preheat oven to 350 degrees.
  • Fill each tart shell with enough Crème Anglaise to fill the entire shell. Bake for 15-18 minutes, or until the outer edges are set and the inside is a bit jiggly. The custard will firm up more once it cools.
  • Allow the Crème Brûlée tarts to completely cool to room temperature. Sprinkle approx 1 tsp of sugar on the tops of each tart and using a kitchen torch, caramelize the tops until all the sugar has melted and you are left with a crispy sugary layer.