When dining out at a restaurant, it always takes things up a notch when they bring out the dessert menu. I always find it fun to try out sweets that I typically wouldn’t prepare for myself at home and something that is a bit more out of the ordinary. One of my personal favorites to order is creme brulee. It’s a classic with which you just can’t seem to go wrong. I have never made it at home because, for some reason, it has always seemed a little intimidating to me.
When I found this recipe, I instantly lit up with excitement! After reading into it more, I almost laughed out loud when I realized just how simple this dessert actually is to make. Now that I have this in hand, I’ll be making this on a regular basis from now on! Check out the recipe below to see just how to make these mini creme brulees.
For The Cheesecake:
¾ c. granulated sugar
½ tsp. salt
2 large eggs, room temperature
1 tsp. vanilla extract
¼ c. sour cream
For The Crust:
1 c. graham cracker crumbs
4 tbsp. butter, melted
For The Topping:
Preheat your oven to 300 degrees F. Place and seal graham crackers in a freezer bag. Smash into crumbs and combine well with melted butter. Line a muffin tin with liners. Place one tablespoon of the crumbs into each cup and press down to form a crust. Chill in the fridge.
In a mixing bowl, beat cream cheese until creamy. Add vanilla, sugar, and salt and continue to mix. Add in eggs and sour cream. Divide the mixture and pour into the chilled cups. Tap the tray gently to make any air bubbles rise to the top. Bake for about 20 minutes or until firm yet a bit wobbly in the center. Chill in the fridge for at least one hour.
When ready to serve, remove the liners. Sprinkle an even layer of sugar on top of each cheesecake. Use a torch or broiler to caramelize the sugar until golden brown but not burnt. Allow the sugar to harden. Enjoy!
[Recipe via Shared.]
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