Today I have been enjoying a shop brought creme brûlée pudding pot. It got me wondering how to make my own, but when I started to search on the web for a recipe for it I soon discovered people eat this tasty dessert in a number of ways…

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Is this really the best creme brûlée recipe in the world? I suppose there is only one way to find out. It’s a taste test I am willing to do myself.

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You can make them big, or small. It doesn’t matter what size they are, just as long as you make a lot of them.

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I’m not sure if I want my pudding smelling like a bunch of flowers, but I would give it a go at least once.

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Two puddings together in the same pot? Save time eating them individually I suppose.

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Get this recipe right and you will have that classic crunch top and some crunchy bits in the filling.

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Are you supposed to serve these like normal Creme Brûlée Puddings and serve them room temperature, or should they be a little warmer like the coffee inside of them?!

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Making a crème brûlée inside of a slice of pineapple sound crazy, but looks simply amazing. I just wish it was the whole pineapple full of it.

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If you thought the last one was weird, how about a crème brûlée baked inside an apple!?

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This is the stuff of dessert lovers dreams, but now it is a real recipe that begs to be made.

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I’ve only ever had a chocolate creme brulee once and I can confirm that it was the best thing I have ever tasted. From my memories alone I had to make it my number 1.