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Crème Brûlée Brigadeiros Recipe

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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/creme-brulee-brigadeiros-recipe/