If you’ve been reading this blog for awhile, you know that I got on something of a creme brulee kick this past year, publishing many different recipes.

Like savory dishes like my salmon pasta recipe and salmon piccata, creme brulee is one of those things that really exemplifies my “simple yet special” cooking at home ethos. It’s a little time consuming, but it’s not HARD, by any means. And the payoff is more than worth the effort.

While many of us have poked our spoons through the crackly top on a classic vanilla creme brulee at a restaurant, there’s a whole world of creme brulee flavors out there waiting to be explored.

Whether you want to make chocolate creme brulee for your Valentine, bring some pumpkin creme brulee to Thanksgiving, or celebrate the holidays with an eggnog version, you’ll find a recipe for it at the bottom of the post.

I’ve also included recipes for alternative cooking methods, like Instant Pot and slow cooker creme brulees!

Before we dive into the creme brulee recipes, allow me to share some of my best tips for making the smoothest, most decadent creme brulee.

The post 16+ Creme Brulee Flavors For Any Occasion appeared first on Foxes Love Lemons.

You didn’t think I wasn’t going to publish vanilla bean creme brulee without also bringing you it’s dark and mysterious cousin, chocolate creme brulee, did you?

I wouldn’t do that to you! You know I’ve been on a creme brulee kick this year, experimenting with creme brulee flavors from coconut creme brulee to pumpkin creme brulee and everything in between.

If you’ve never tried chocolate creme brulee, imagine eating the richest, most decadent chocolate pudding you’ve ever had. But imagine it has a crispy, crackly crust of torched, caramelized sugar on top that you get to break through with your spoon.

If your mouth is watering as much as mine is, let’s dig into this chocolate creme brulee recipe. The best part is that you’ll only need 5 ingredients!

The post Chocolate Creme Brulee appeared first on Foxes Love Lemons.

You may have noticed that I’ve been on a certain dessert kick. After publishing vanilla bean creme brulee and coconut creme brulee, I kind of just kept going.

Not only is it a fun (and way easier than it looks!) dessert to make, but it’s super portable and easy to give away to friends and neighbors (provided you trust them to bring your little dish back).

I’m even going to publish chocolate creme brulee before I stop my creme brulee flavors marathon. But today, I’m here with one that you can enjoy all fall – pumpkin creme brulee!

Just like my Thanksgiving Rice Krispies treats, this is perfect to take to any autumn gathering or dinner party, and it’s my preferred alternative to pumpkin pie on Thanksgiving (or Christmas, if you’re not making my gingerbread-inspired Christmas creme brulee).

The post Pumpkin Creme Brulee appeared first on Foxes Love Lemons.

Earlier this month, I finally shared my recipe for the 100% classic vanilla bean creme brulee. You can absolutely never go wrong with this dessert, and it’s loved by all ages.

BUT, I also love playing with tradition once in awhile. I’ve been known to whip up creme brulee flavors like grapefruit creme brulee or lemon creme brulee when it’s citrus season, pumpkin creme brulee for Thanksgiving, and even Christmas creme brulee featuring gingerbread spices.

But one thing I haven’t done until now is experiment with the dairy base of the custard. I’ve always used heavy cream for a rich, traditional flavor.

Today, I’m changing things up by combining cream and coconut milk for a tropical twist on this classic dessert. This coconut creme brulee is an amazing way to end a summer meal, or a perfect dessert for Easter.

The post Coconut Creme Brulee appeared first on Foxes Love Lemons.

Vanilla Creme Brûlée is timeless!

Sometimes, you just can’t improve on a classic. Once in awhile, I love a modern restaurant dessert with unexpected ingredients and preparations.

But truly, is there anything better than an amazing dish of creme brulee? The rich custard paired with the crackly torched sugar top is irresistible, in my opinion.

What’s funny is that I’ve published more “creative” creme brulee flavors like grapefruit creme brulee and coconut creme brulee and even Christmas creme brulee.

But oddly, I’ve never published the most traditional version ever. The kind I was taught to make my first week of culinary school.

So today, I’m sharing my perfect recipe for vanilla bean creme brulee. It will never go out of style!

The post Vanilla Creme Brulee Recipe appeared first on Foxes Love Lemons.

I often wonder if anybody feels a bit deceived by the name of this blog. I worry that fellow lemon lovers arrive here, quickly look around, and wonder where all the luscious lemon desserts are.

I’ve published embarrassingly few; just a Meyer lemon bundt cake here or lemon poppy seed bars there. Oh, and not a dessert, but I thought my lemon margaritas were pretty creative!

But truth be told, I’m unapologetically a savory cook and eater. My love for lemons is mainly an appreciation of how their flavor can brighten and enhance almost any (savory) dish.

I’ve found that most otherwise boring and bland recipes can be saved by a touch of acidic lemon juice.

My tastebuds have come to crave acid, and now I use a splash of lemon to cut through the richness in homemade gravy and my salmon pasta recipe, and make a killer homemade lemon tahini salad dressing. Lemon zest is essential in my buttermilk blueberry muffins.

But a few years brack, I had lemon creme brulee at a restaurant, and that tiny little ramekin of custard with burnt sugar on top has been on my brain ever since (even more so than classic vanilla bean creme brulee or chocolate creme brulee).

It tasted like the essence of a thousand lemons, balanced by the richness of the cream and the crackle of the torched topping.

I’m re-creating it for home chefs (and people wondering where the luscious lemon desserts are) today!

The post Lemon Creme Brulee appeared first on Foxes Love Lemons.

If there’s one dish that exemplifies the “home chef” philosophy of this blog, I think it would have to be creme brulee.

Along with cooking bacon in the oven, it was one of the first things I was taught to make in culinary school (although I had already made it at home before that). I hardly ever order dessert at restaurants, but when I do, it’s creme brulee.

And I think it defines “simple, yet special” when it comes to cooking at home for loved ones. Preparing it, torching it (!) and serving it is bound to make you feel like the kitchen superstar that you are.

While you can never go wrong with classic vanilla bean creme brulee, it’s also lovely with subtle flavorings added to the custard, like pumpkin creme brulee for Thanksgiving.

Sometimes I’ll do coconut creme brulee, but this time of year, my fridge is overflowing with all kinds of citrus fruit, but most especially sweet grapefruit.

This grapefruit creme brulee is my home chef love letter to whoever invented the blow torch. So make yourself a grapefruit mule, and let’s get started.

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My family has quite a few traditions around the holidays, most of them very casual and fun. With my mom’s side of the family, we go bowling every Christmas Eve.

At home on Christmas Day, we lounge in pajamas, watch Christmas movies, and make a nice dinner, like salmon stuffed with crab or my lasagna with cottage cheese recipe.

Because that evening tops off nearly two days straight of eating and drinking, I try to keep dessert simple and small. This gingerbread creme brulee is rich, but served in small mason jars for a nice balance.

And it wouldn’t be the holidays with just classic vanilla bean creme brulee, or even lemon creme brulee. This one is full of cinnamon, cloves, ginger and nutmeg – all of those great gingerbread flavors everybody loves.

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