On the 4th day from my kitchen, I give to you, Mini Creme Brulee Tarts.

A while back, I had swapped a posted with one of my favorite people, Sarah at Sarah: Sarah Me.  I thought it would be fun to repost this Mini Creme Brulee Tarts recipe in her honor and for the holidays.

I have always been a big fan of a good egg custard or Creme Brûlée. I ran on to a recipe for a Mini Creme Brûlée Tarts and thought it would be fun to see if I could modify it to make these Mini Creme Brûlée Tarts. They are absolutely wonderful. And the best part, they couldn’t be any easier.

The original recipe came from Chin-He Huang on the Cooking Channel for Egg Custard Tarts. It gave me and idea, so I made a few changes and voile I had my creation.

Mini Creme Brulee Tarts

Mini Creme Brulee Tarts, findingourwaynow.com

Ingredients: (Makes 12 mini pies)

    • 2 Pre-made unbaked refrigerated pie crusts (or you can use home made if you prefer)
    • 1 1/4 Cups whole milk
    • 1/2 Cup confectioner’s sugar
    • 2 Large eggs
    • 1 Teaspoon vanilla
    • Super fine sugar (to brûlée the pies)
    • Butter
    • Optional: Raspberries or Strawberries, whipped cream & small piece if Dark chocolate to garnish


Mini Creme Brulee Tarts, findingourwaynow.com

Preheat oven to 400 degrees. Grease (12 portion) regular size muffin pan with butter.  Cut 12 circles out of the unbaked pie crust with a 3 1/2 inch cookie cutter. Place a round of crust into each muffin cup and press to evenly lined the muffin cup with the crust and set aside.

Lightly beat the eggs, then add the milk , sugar and vanilla until well blended and the sugar is dissolved. Carefully pour the egg mixture into each pie crust lined muffin tin. Make sure not to overfill. Place in the center of the preheated oven and bake for 14-16 minutes. The crust will be a little brown, and the custard center will still be a bit jiggly.  The mini pies will set once they’ve cooled, about 10 to 15 minutes. Carefully remove the cooled mini pies from the muffin tin and refrigerate until you’re ready to brûlée the tops for serving.

Mini Creme Brulee Tarts, findingourwaynow.com

To Brûlée: Sprinkle a medium thin layer of super fine sugar on top. Using a kitchen torch, melt the sugar until it has caramelized. Be careful not to burn the sugar or the outside crust of each mini pie. Plate and garnish.

Notes: You can eat these delights right out of the oven without the brûlée (caramelized tops). It’s hard not to, believe me. They can be made ahead of time for serving later. If you plan to brûlée (caramelize) the tops, refrigeration is necessary. Do not substitute regular sugar for the confectioners sugar in the custard recipe. Regular sugar just doesn’t work.

These Mini Creme Brulee Tarts are SOO good. I had a hard time keeping my family away from them before I could refrigerate and brûlée the tops for photographs. They are really fun and easily to make.  These can make a delightful hostess gift for a party or a family gathering. Enjoy.

Time to eat…

PS: If you would like to write a guest post about one of your favorite recipes, we would love to hear from you.

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  • http://twitter.com/geekgirlusa Cheryl Therrien

    I love Creme Brûlée! And since this is a recipe you like I know it will be easy to make. :)

  • http://twitter.com/geekgirlusa Cheryl Therrien

    I love Creme Brûlée! And since this is a recipe you like I know it will be easy to make. :)

    • http://findingourwaynow.com/ Susan Cooper

      Hi Cheryl, Then you will love this recipe. It is just the easiest thing to make, so go for it and enjoy. :-)

  • Elizabeth Scott

    I guess I wasn’t early enough to leave the first comment. :-)
    These are so wonderful! Is there any way to carmelize the sugar with out the use of a torch?

    • http://findingourwaynow.com/ Susan Cooper

      Hi Elizabeth, Keep trying, I know you can do it… LOL. It can be done by placing them very close to an already heated boiler but it’s tricky. A small kitchen torch works much better because it’s easier to control.

  • http://www.facebook.com/mike.owens.790 Mike Owens

    Never had creme brulee…guess I just don’t cut the custard

    • http://findingourwaynow.com/ Susan Cooper

      Hi Mike, You are just too cute. Give these a try, I think they will become a favorite of yours. :-)

  • http://www.facebook.com/dbcurrie Donna Currie

    OOooh! I love these! I really like mini-desserts. You can have a few without being too piggy, and if someone doesn’t want a lot, there’s not a lot of waste. And if you’ve got a variety, people can have a taste of a lot of different things.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Donna, I so agree with you. This is just one of many mini desserts that I make. Others will be showcased sometime next year so stay tuned. :-)

  • http://twitter.com/JeriWB Jeri Walker-Bickett

    Your picture makes me wish food could be magically transported through time and space like it is on Star Trek! I Definitely must pin this one and find a bottle of red wine to go with it.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Jeri, What a fantastic compliment. :-) If I could I would send you some pronto. :-), You will love these when you give them a try. :-)

  • Pat Ruppel

    Yum – looks good Susan. Guess you can’t put the torch to these to carmelize.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Pat, These are so delicious that they fly out of the kitchen, many times before I have a chance to brûlée them… LOL.

  • http://writespeaksell.com jeannettepaladino

    Love creme brulee and it was my husband’s favorite dessert. I will give these a try. But I’ve never used a kitchen torch and not even sure what it is or where you buy one. Leave it to me to burn the house down! Thanks again for a great recipe!

    • http://findingourwaynow.com/ Susan Cooper

      Hi Jeannette, I too love a good creme brûlée or any type of egg custard. You can get a small kitchen torch at any kitchen or household goods store such as Bed Bath & Beyond or William Sonoma. Have fun with this. :-)

  • Maribel Reyes

    I know you say to be careful to not burn the sugar, reminded me of me one time trying this out with my mother and I burned the sugar and the crust. :)

    • http://findingourwaynow.com/ Susan Cooper

      Hi Maribel. LOL… boy can I relate. It took a few trys before I got it right. I found that the little kitchen torch worked the best and was much easier to control. Have fun with this recipe. :-)

  • Stephanie Ruby Feldman

    Sounds divine!!!

    • http://findingourwaynow.com/ Susan Cooper

      Hi Stephanie, They are that and more. :)

  • http://twitter.com/InkkReviews Krisha & Katie

    I’ve never made creme brulee because it seems so daunting, especially browning the sugar. Can these be frozen as served later if they last that long? :)

    • http://findingourwaynow.com/ Susan Cooper

      Hi Krisha, I’ve never tried to freeze them. They never stay around long enough to find out… LOL. These are so easy to make that Ii takes the daunt out of daunting… :)

  • http://twitter.com/JamieGall1930 Jamie

    I could do this. I’m scared to try creme brulee on my own but I could actually make these work ;)

    • http://findingourwaynow.com/ Susan Cooper

      Hi Jamie, That was exactly what I I thought. It really is so simple and I just love the taste. I’m not kidding when I say they will disappear soon after they come out of oven and before I can brûlée them… LOL

  • Lisa J. Jackson

    This is really going to show how much I don’t know about baking, but I absolutely love egg custard (my grandmother used to make it in little dessert cups, and I have always loved custard pie). Until this moment, I did not know creme brulee was egg custard. No idea at all. Okay, so I will absolutely have to try this! thank you!

    • http://findingourwaynow.com/ Susan Cooper

      Hi Lisa, This is one of my absolute favorite desserts. They are super easy and oh so good. Have fun with it. :-)

    • http://findingourwaynow.com/ Susan Cooper

      Hi Lisa, I would say most people are not always aware that Creme Brûlée is egg custard based, so don’t feel bad. Give these a try, you will be so happy you did. :-)

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  • Debi S

    Susan, I just found your recipe! Can these be made a day ahead before serving?

    • http://findingourwaynow.com/ Susan P. Cooper

      Hi Debi and welcome, They certainly can. The only thing you need to remember is to warm them up a bit. Enjoy. :-)

  • Ceclie

    These look really good!!!!,
    But I was wondering, what is the difference from using whole milk and heavy cream? (because a lot of recipes for creme brulee require heavy cream).
    and…. what if you didn’t have a torch…..could u sprinkle the sugar and put them in the oven for a few more minutes?

    • http://findingourwaynow.com/ Susan P. Cooper

      Hi Cecil, That is a good question, Because these are small, use the whole egg and baked in the way they are, whole milk is a better option. You can do that with the sugar but make sure the broiler is fully heated and then put the mini pies very close to the broiler for very few minutes. :-)