Crème Brûlée Tartlets

Mini desserts always steal the show, and these Crème Brûlée Tartlets are no exception! With their silky-smooth custard, crisp caramelized sugar, and flaky phyllo shells, they deliver the perfect balance of textures in every bite. They’re easy to prepare, great for make-ahead convenience, and add a little extra magic to any gathering.

Course Dessert

Cuisine American, French

Keyword Crème Brûlée, mini, phyllo cups

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 55kcal

Ingredients

¼ cup sugar divided
4 egg yolks room temperature
¼ teaspoon kosher salt
1 cup heavy whipping cream
½ teaspoon vanilla bean paste
2 boxes frozen phyllo shells

Instructions

Preheat the oven to 350 degrees F. Arrange the frozen phyllo shells on a baking sheet and bake for five to seven minutes or until they are lightly golden. Remove from the oven and allow them to cool completely.
In a medium bowl, whisk together 2 tablespoons of sugar, the egg yolks, and salt until well combined.
In a small saucepan, warm the heavy cream and vanilla bean paste over medium-low heat, stirring occasionally. Heat just until steaming, but do not let it boil.
Slowly drizzle about half of the warm cream into the egg mixture, whisking continuously to prevent curdling. Once combined, return the mixture to the saucepan with the remaining cream.
Over medium heat, whisk constantly until the mixture thickens and reaches 175°F on an instant-read thermometer, about one to two minutes. Remove from heat.
Spoon approximately 1½ tablespoon of the custard into each cooled pastry shell. (You can also add the filling, slightly cooled, to a pastry bag and pipe the custard into the shells.) Refrigerate for at least one hour or until set.
Before serving, evenly sprinkle the remaining 2 tablespoons of sugar over the tops of the tarts. Using a small kitchen torch, carefully caramelize the sugar until golden and crisp.
Serve immediately or refrigerate until ready to serve.

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