Creme Brulee Mix from Pastry Star cooks with half and half and heavy cream into the classic custard, poured warm into ramekins and chilled until it sets. The powder carries the thickening and the set, so there is no custard base to nurse over a water bath.

It firms to a smooth, rich custard with a sweet, clean flavor, waiting for its signature finish. A scatter of turbinado sugar torched to a deep amber gives the glassy top that shatters under a spoon.

For a cold mixed pastry cream that needs no cooking and works as a filling or a mousse component, see the Pastry Star Instant Creme Supreme.