There’s not much better than a classic creme brûlée, with its creamy custard center and sweet, caramelized crust. Except… well, except when you take a creme brûlée and turn it into a popsicle. Yup. Today, we’re creating the ultimate dessert hack and combining two amazing desserts — the popsicle and creme brulée. Read on to see how to make this summery treat!


 (makes about 4 pops)

— 1 cup whole milk

— 3 egg yolks

— 1 Tablespoon cornstarch

— 2 teaspoons vanilla bean paste

— 1 cup sugar, separated into two 1/2 cups

— 1 cup whipping cream

— a pinch of salt


— popsicle molds (If you don’t have popsicle molds, use disposable cups and popsicle sticks to create your own!)

— flambé torch



1. Combine the sugar, salt and cornstarch in a saucepan. Lightly whisk to combine. Add in the milk and make sure there are no lumps of sugar or cornstarch.

2. On low heat, gently warm the milk mixture until the sugar dissolves and the milk is right under the boiling point.

3. Meanwhile, whisk the yolks and vanilla in a bowl. Take about 1/2 a cup of the warm milk, and while whisking the yolks, slowly pour the milk into the eggs. The key is to make sure you continue to whisk so the yolks don’t cook.

4. When the yolks have combined with the milk, pour it back into the milk mixture, straining it with a sieve.

5. Gently heat the combined yolk and milk mixture on medium-low heat while whisking until it becomes a thick custard. Make sure to keep an eye on it so it doesn’t over cook.

6. Let it cool.

7. Meanwhile, using a hand mixer, beat the heavy whipping cream until it forms soft peaks. Gently fold the whipped cream into the cooled custard until well combined.

8. Fill the popsicle molds with the custard. Freeze until solid, at least four hours.

9. To make the creme brûlée crust, remove the pops from the mold and top with sugar. Use a torch and gently heat the sugar at an angle so it doesn’t burn. When it starts to bubble, stop using the torch for a second to let it cool down, then torch it again until a light crust forms. Repeat with the rest of the pops!


If you don’t have vanilla bean paste, use a high-quality vanilla extract. Since there are only a few ingredients in the popsicles, each ingredient really counts!


Make sure to gently fold in the whipped cream — you don’t want to remove all the air from the whipped cream and custard mixture.


We hacked our popsicle molds. Use disposable cups or even shot glasses.


The custard is pretty solid, so the popsicle sticks will stand up on their own. For other popsicles, you can first cover the cups with foil, then poke a hole through it with a popsicle stick.


Cute, unique-shaped popsicles!


Cover it with sugar.


Gently torch at an angle. Make sure to not burn your hand!


A thin, crispy caramelized crust forms!


Expect and embrace the drippage so it forms more of a crust on the side.


Amazing creme brûlée in ice cream form.


Show us your creme brûlée recipes on Instagram by tagging them #iamcreative.