Crème Brûlée Brigadeiros Recipe

Introduction

Crème Brûlée Brigadeiros combine the creamy richness of classic Brazilian brigadeiros with the elegant caramelized topping of crème brûlée. These bite-sized treats offer a luscious, smooth interior with a crisp sugary crust, perfect for impressing guests or enjoying a luxurious homemade dessert.

Ingredients

• 1 can of condensed milk (300ml, 395g)
• 100 grams of whipping cream
• 60 grams of white chocolate chips
• 2 egg yolks
• 1 tsp vanilla extract or 1/2 vanilla bean pod
• 40 grams white granulated sugar or turbinado/demerara sugar

Instructions

1. Step 1: In a saucepan, combine the condensed milk, whipping cream, white chocolate chips, and egg yolks.
2. Step 2: Use a fine mesh sieve to gently strain the egg yolks into the saucepan, leaving any skin behind on the sieve.
3. Step 3: Add the vanilla extract or if using a vanilla bean pod, split it, scrape out the seeds, and add to the mixture.
4. Step 4: Stir the ingredients together until just combined.
5. Step 5: Place the saucepan over medium-high heat, stirring constantly until the mixture boils.
6. Step 6: Reduce heat to medium-low and continue stirring for 10-12 minutes until the mixture thickens and pulls away from the sides of the pan.
7. Step 7: Remove from heat and stir for an additional minute to achieve a shiny texture.
8. Step 8: Pour the mixture into a bowl, cover with plastic wrap pressed directly onto the surface, and let cool until no longer warm.
9. Step 9: Divide the cooled brigadeiro mixture into approximately 21g portions (about 22 pieces), shaping each into a ball.
10. Step 10: Pour the sugar into a shallow bowl and roll each brigadeiro to coat evenly.
11. Step 11: Arrange the brigadeiros on a plate or tray, spacing them about three finger-widths apart, then freeze for at least 30 minutes.
12. Step 12: After chilling, use a butane torch to caramelize the sugar topping on each brigadeiro while resting them on a heatproof surface.
13. Step 13: Place each caramelized brigadeiro into a paper cup liner and serve.

Tips & Variations

• For a more intense vanilla flavor, use fresh vanilla bean seeds instead of extract.
• Try rolling brigadeiros in colored sugar crystals or crushed nuts for different textures and looks.
• If you don’t have a torch, you can briefly broil the rolled brigadeiros in the oven on low—watching carefully to avoid burning.

Storage

Store crème brûlée brigadeiros in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving to enjoy their creamy texture. Recrisp the sugar topping quickly with a torch if needed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

It’s best to use only egg yolks for a smooth and custard-like texture. Whole eggs can cause the mixture to become grainy or curdled.

What can I do if I don’t have a butane torch?

You can carefully place the sugared brigadeiros under a hot broiler for a minute or two, watching closely to avoid burning the sugar. Alternatively, use a kitchen torch if available.

Crème Brûlée Brigadeiros Recipe

Print Recipe

★★★★★

4.6 from 71 reviews

Crème Brûlée Brigadeiros combine the creamy decadence of traditional Brigadeiros with the caramelized sugar topping of Crème Brûlée. These bite-sized Brazilian confections feature a rich mixture of condensed milk, whipping cream, white chocolate, egg yolks, and vanilla, cooked to creamy perfection, rolled in sugar, and finished with a crisp, brûléed sugar crust for an indulgent texture contrast.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: Approximately 22 brigadeiros 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Brazilian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 can of condensed milk (300ml, 395g)
• 100 grams of whipping cream
• 60 grams of white chocolate chips
• 2 egg yolks
• 1 tsp vanilla extract or 1/2 vanilla bean pod
• 40 grams white granulated sugar or turbinado/demerara sugar

Instructions

1. Prepare the Ingredients: Gather all the ingredients including condensed milk, whipping cream, white chocolate chips, egg yolks, and vanilla extract or vanilla bean pod.
2. Sieve Egg Yolks: Using a fine mesh sieve placed over the saucepan, gently pass the egg yolks through to remove any skin, allowing only smooth yolks to fall into the pan.
3. Add Vanilla: Add vanilla extract directly or scrape seeds from the vanilla bean pod into the saucepan for natural flavor.
4. Combine Ingredients: Stir the mixture lightly to incorporate all ingredients without fully blending.
5. Cook Mixture: Place the saucepan over medium-high heat and stir constantly until the mixture reaches a boil.
6. Simmer and Thicken: Lower the heat to medium-low and continue stirring for 10-12 minutes until the mixture thickens to the right consistency, indicated when it separates and slowly reunites after running a spatula through it.
7. Finish Cooking: Turn off the heat and stir for an additional minute until the mixture becomes glossy.
8. Cool Mixture: Transfer the brigadeiro mixture to a bowl, cover with plastic wrap pressed directly onto the surface to prevent skin, and let it cool until no longer warm.
9. Shape Brigadeiros: Portion the cooled mixture into approximately 21g balls (about 22 pieces) using a scale or by estimation.
10. Roll in Sugar: Spread sugar in a wide shallow bowl and roll each brigadeiro thoroughly to coat with sugar.
11. Plate Brigadeiros: Arrange the coated brigadeiros spaced evenly on a tray or plate to prepare for chilling.
12. Freeze: Place the brigadeiros in the freezer for at least 30 minutes to firm up.
13. Caramelize Sugar: Using a butane torch on a heatproof surface, lightly caramelize the sugar coating on each brigadeiro to create a crisp brûléed top.
14. Serve: After caramelizing, place each brigadeiro into its paper cup liner and serve.

Notes

• The key to perfect brigadeiro consistency is the separation and slow merging of the mixture after stirring with a spatula.
• Pressing plastic wrap directly onto the mixture prevents a skin from forming during cooling.
• Use a heatproof surface such as a baking sheet or metal spoon when torching sugar to avoid fire hazards.
• If you prefer, use turbinado or demerara sugar for a coarser and more flavorful caramelized crust.
• Accurate portion sizes make for more attractive and uniform brigadeiros but are not mandatory.

Keywords: Crème Brûlée Brigadeiros, Brazilian sweets, toasted sugar dessert, white chocolate brigadeiro, creamy candy, homemade brigadeiros