Caramel Creme Brulee
This recipe comes out perfect every time and it's always a crowd-pleaser! A torch works best to get the sugar caramelized while keeping the rest of the custard cool. You may want to use more sugar to create a thicker, more even crust on top. —Jenna Fleming, Lowville, New York
Lemon Creme Brulee
After being disappointed in this recipe the first time I tried it, I experimented. When I felt it was fit...
Mocha Baked Alaskas
Make these baked Alaskas ahead of time—you can torch the completed desserts and freeze them up to 24 hours before...
Caramel Apple Creme Brulee
Here's the cream of the apple dessert crop. Fruit, caramel and cinnamon flavors enhance the rich, velvety custard. Served warm...
Lemon Meringue Ice Cream Pie
This pretty pie has it all—a graham cracker-pecan crust that's layered with vanilla ice cream and lemon curd and then...
Eggnog Creme Brulee
Eggnog, nutmeg and rum give the velvety texture of this brulee its holiday appeal. The caramelize brown sugar crust just...
