Halloween Candy Corn Brûlée Pots
These are fantastic for Halloween, and suitable for the kids and grownups too. The desserts are served in little jars and you can tie some black ribbon around them to add that festive feel. Why not try this Halloween candy corn brûlée pots this Halloween?
The recipe is made in stages. You will be making several layers, then assembling the Halloween candy crème brûlée pots at the end and using a kitchen torch to get the sugar topping nice and crispy. If you don’t have a kitchen torch just omit the last part.
Halloween Candy Corn Brûlée pots Make Great Halloween Fare
Halloween is a great time to experiment in the kitchen. You can rustle up all kinds of wonderful treats both sweet and savory, and these Halloween candy corn brûlée pots are certain to steal the show regardless of whatever else you have on your spook-tacular table.
Why not double the recipe if you are feeding a group? These are too good only to enjoy once a year, so try these Halloween candy corn brûlée pots any time you are in the mood for something a little bit different.
- 1 quart (liter) heavy cream
- ½ cup (100g) white sugar, plus extra for topping
- 1 teaspoon vanilla extract
- 6 egg yolks
- ¾ cup (120g) candy corns
- 1 tablespoon water
- Yellow food coloring, as needed
- Preheat the oven to 325 degrees F (180 degrees C).
- Bring the cream, half the sugar and the vanilla to a boil in a pot.
- Take it off the heat.
- Whisk the egg yolks with the rest of the sugar until the mixture is light.
- Add ¼ of the cream gradually into the egg yolk mixture, stirring all the time.
- Add the remaining cream and mix well.
- Pour just under half the mixture into a glass bowl and repeat in another bowl, so you have about ½ cup (125ml) of the mixture left.
- Simmer the water and candy corns in a pan until they melt.
- Use a wooden spoon to help break them up if necessary.
- Take the pan off the heat and cool the mixture for 5 minutes.
- Add a few drops of food coloring to one of the brûlée batches and mix it in.
- Pour the yellow mixture into 4 small jars.
- You will be serving the desserts in these jars so use matching ones if you have them.
- Pour the other mixture into other oven-safe jars or bowls similar in size.
- Pour the candy corn mixture into the reserved brûlée mixture and stir it in.
- Pour this into jars.
- Put all the jars in a roasting pan and add a couple inches of water.
- Now you need to cook them for 45 minutes or until the desserts are almost set but still jiggly in the middle.
- You can put the yellow brûlée jars in the freezer for 20 minutes at this point, and let the rest cool on the countertop.
- Pour the orange layer from each jar over the yellow layer, then freeze for 20 minutes.
- After that, repeat with the white layer.
- Refrigerate the desserts for 2 hours.
- Let them sit at room temperature for half an hour, then sprinkle the sugar on top and use a kitchen torch to caramelize it.
- You want to get the top crispy and golden brown.