Ube crème brûlée
The crackle of caramel, the silky purple cream melting beneath it: ube crème brûlée plays the finest of contrasts.
One pass of the torch, and dessert becomes a show.
The perfect contrast
The whole art of crème brûlée lies in the opposition of textures.
Beneath a thin crust of crackling caramel hides a smooth cream, here tinted and flavored with ube. The vanilla sweetness of ube marries the slight bitterness of the caramel. A bistro classic, reinvented in purple.
The cream sets in the oven in a water bath, at low temperature: that's what gives it its silky, lump-free texture.
Ube crème brûlée, step by step.
A few ingredients, a little patience, and purple takes on dessert.
Ingredients
- 400 ml heavy cream
- 4 egg yolks
- 70 g sugar
- 2 tbsp Kinampay ube powder (approx. 20 g)
- Brown sugar for the caramel
Equipment
- Ramekins
- A dish for the water bath
- A kitchen torch
Preparation
- Whisk the yolks with the sugar until the mixture turns pale.
- Heat the cream without boiling, dissolve the ube powder in it, then pour over the yolks while whisking.
- Divide among the ramekins and bake in a water bath for 40 minutes at 150 °C: the cream should be set but wobbly.
- Refrigerate for at least 3 hours, then sprinkle with brown sugar and caramelize with the torch just before serving.
The whole Desserts family
Cheesecakes, cookies, entremets: all the indulgent purple, from one recipe to the next.
Ube cheesecake
The purple cheesecake, wonderfully creamy.
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Ube cookies
Soft in the center, golden at the edges.
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Ube brownies
Fudgy, dense, marbled with purple.
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Ube loaf cake
A soft loaf cake, purple to the core.
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Ube and white chocolate muffins
Indulgent, risen, with white chocolate.
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Ube donuts
Soft, glazed a bright purple.
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Ube financiers
Small, soft, with brown butter.
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Ube madeleines
The golden bump, the purple heart.
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Ube crêpes
Thin, supple, a tender purple.
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Ube tiramisu
The tiramisu reinvented, all in purple.
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Ube panna cotta
Wobbly, creamy, a soft purple.
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Ube mousse
Airy, light, a cloud-purple.
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Ube macarons
Smooth shells, purple ganache.
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Ube cupcakes
A soft heart, a cloud of frosting.
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Ube cinnamon rolls
Soft rolls, a purple swirl.
See the recipe →The chef's touch
Gentle baking is the key.
Bake in a water bath, at low temperature: the cream should still tremble when it comes out of the oven. Caramelize the sugar at the last moment, otherwise the crackle softens. A thin, even layer of brown sugar makes the best caramel.
No torch? Pass the creams under the oven grill for a few minutes, watching closely.
Mistakes to avoid
Three pitfalls for a perfect crème brûlée.
Explore the world of ube
Dessert is just one facet: explore the whole purple universe.
Drinks
Lattes, smoothies, ube frappés.
Explore →Capsules
Lattes, cappuccino, affogato… ready in 30 s.
Explore →Desserts
Cheesecakes, cookies, cakes, pancakes.
Explore →Ice creams
Ice creams, nice cream, frozen mochi.
Explore →Breakfasts
Bowls, porridges, overnight oats.
Explore →Filipino recipes
Halaya, ensaymada, leche flan.
Explore →Ube Time Signatures
Our exclusive creations, found nowhere else.
Explore →Fancy this purple crème brûlée?
All you're missing is the Kinampay ube powder.
Your questions about this recipe.
How do you make an ube crème brûlée?
Mix yolks, sugar and ube cream, bake in a water bath for 40 minutes at 150 °C, refrigerate, then caramelize brown sugar with a torch.
How do you get a crackling caramel?
Sprinkle a thin layer of brown sugar and caramelize with a torch just before serving.
Does ube crème brûlée contain caffeine?
No, ube is naturally caffeine-free.
Can it be made without a torch?
Yes: pass the ramekins under the oven grill for a few minutes, watching.
Can it be made ahead?
Yes: prepare the creams the day before and caramelize at the last moment.