Crème brûlée is normally associated with the ’80s and French restaurants, but this low-fuss version doesn’t take itself seriously as it gets cooked in the microwave. Though not as elegant as the classic fancy dessert, it’s still packed with vanilla flavor and finished off with a crackly caramel top.
Game plan: Do not put custards in the refrigerator immediately after broiling, because the caramel tops will liquefy. Also, the timing used in this recipe is based on our averages from multiple tests. Since each microwave and toaster oven operates differently, you may need to adjust the times slightly.
This recipe was featured as part of our dorm cooking story.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...