Creme Brulee Balls With Burnt Sugar Crust, No Coconut

How to Make Creme Brulee Balls With Burnt Sugar Crust, No Coconut

1. 1

   Step 1: Make a stovetop custard (creme patissiere base)

   Combine the heavy cream, whole milk and vanilla in a medium saucepan and warm over medium until just starting to steam (do not boil). Meanwhile whisk the egg yolks with the 1/2 cup sugar, cornstarch and salt until smooth and pale. Temper the yolks by whisking in about 1/3 cup of the hot cream mixture, then pour the tempered yolk mixture back into the saucepan and return to medium-low. Cook, stirring constantly with a heatproof spatula, until the custard thickens and bubbles slightly (about 2–3 minutes). Remove from heat and stir in the butter until incorporated. Pour into a shallow bowl to cool to room temperature.

   For this step

   • 1 cupHeavy cream
   • 1/2 cupWhole milk
   • 4 largeLarge egg yolks
   • 1/2 cupGranulated sugar (for custard)
   • 2 tbspCornstarch
   • a pinchSalt
   • 2 tbspUnsalted butter
   • 1 tspVanilla extract
   
2. 2

   Step 2: Chill and portion into balls

   Cover the custard surface with plastic wrap and refrigerate until very firm, at least 2 hours. When fully chilled, use a 1-inch (or 2-tablespoon) melon baller or small scoop to form 12 uniform balls; place them on a parchment-lined tray, return to the refrigerator briefly, then freeze for 20–30 minutes until firm but not frozen solid. (This recipe makes 12 balls.)
3. 3

   Step 3: Make the burnt-sugar (caramel) in a pan

   Set a small heavy-bottomed skillet over medium heat and add the 1/2 cup granulated sugar for the crust in an even layer. Without stirring, let the sugar melt—gently swirl the pan if needed—until it liquefies and turns a deep amber color (watch closely; it can go from amber to burned very quickly). Remove the pan from the heat as soon as the desired color is reached.

   For this step

   • 1/2 cupGranulated sugar (for burnt-sugar crust)
   
4. 4

   Step 4: Dip balls into hot caramel and set

   Working quickly and carefully (hot sugar will burn), remove one chilled/firm ball at a time from the tray and using two forks or a small skewer, dip the top or half of the ball into the hot caramel to coat; place on a clean parchment-lined tray to set. If the caramel thickens in the pan, return it briefly to low heat, swirl to re-liquefy, then continue dipping. Repeat until all 12 balls are coated; the caramel will harden to a glassy crust as it cools.
   
5. 5

   Step 5: Rest and serve

   Let the coated balls sit at cool room temperature for 5–10 minutes so the caramel fully hardens; return to the refrigerator for up to 30 minutes if you prefer a firmer interior. Serve chilled as bite-size desserts. Store leftovers in an airtight container in the refrigerator for up to 3 days, but note the crust may soften over time.

1. Combine the heavy cream, whole milk and vanilla in a medium saucepan and warm over medium until just starting to steam (do not boil). Meanwhile whisk the egg yolks with the 1/2 cup sugar, cornstarch and salt until smooth and pale. Temper the yolks by whisking in about 1/3 cup of the hot cream mixture, then pour the tempered yolk mixture back into the saucepan and return to medium-low. Cook, stirring constantly with a heatproof spatula, until the custard thickens and bubbles slightly (about 2–3 minutes). Remove from heat and stir in the butter until incorporated. Pour into a shallow bowl to cool to room temperature.
2. Cover the custard surface with plastic wrap and refrigerate until very firm, at least 2 hours. When fully chilled, use a 1-inch (or 2-tablespoon) melon baller or small scoop to form 12 uniform balls; place them on a parchment-lined tray, return to the refrigerator briefly, then freeze for 20–30 minutes until firm but not frozen solid. (This recipe makes 12 balls.)
3. Set a small heavy-bottomed skillet over medium heat and add the 1/2 cup granulated sugar for the crust in an even layer. Without stirring, let the sugar melt—gently swirl the pan if needed—until it liquefies and turns a deep amber color (watch closely; it can go from amber to burned very quickly). Remove the pan from the heat as soon as the desired color is reached.
4. Working quickly and carefully (hot sugar will burn), remove one chilled/firm ball at a time from the tray and using two forks or a small skewer, dip the top or half of the ball into the hot caramel to coat; place on a clean parchment-lined tray to set. If the caramel thickens in the pan, return it briefly to low heat, swirl to re-liquefy, then continue dipping. Repeat until all 12 balls are coated; the caramel will harden to a glassy crust as it cools.
5. Let the coated balls sit at cool room temperature for 5–10 minutes so the caramel fully hardens; return to the refrigerator for up to 30 minutes if you prefer a firmer interior. Serve chilled as bite-size desserts. Store leftovers in an airtight container in the refrigerator for up to 3 days, but note the crust may soften over time.