Go Back
Halloween Candy Corn Brûlée Pots
Victoria Haneveer

Halloween Candy Corn Brulee Pots

These layered candy corn desserts are perfect for Halloween. Our recipe makes 4 so you can double it if you have plenty of little Trick or Treaters to feed. This isn't hard to make and it tastes wonderful. Try these Halloween candy corn brulee pots this year for a festive change!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
 

  • 1 quart (liter) heavy cream
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • ¾ cup (120g) candy corns
  • 1 tablespoon water
  • ½ cup (100g) white sugar, plus extra for topping
  • Yellow food coloring, as needed

Method
 

  1. Preheat the oven to 325 degrees F (180 degrees C).
  2. Bring the cream, half the sugar and the vanilla to a boil in a pot.
  3. Take it off the heat.
  4. Whisk the egg yolks with the rest of the sugar until the mixture is light.
  5. Add ¼ of the cream gradually into the egg yolk mixture, stirring all the time.
  6. Add the remaining cream and mix well.
  7. 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.
  8. Simmer the water and candy corns in a pan until they melt.
  9. Use a wooden spoon to help break them up if necessary.
  10. Take the pan off the heat and cool the mixture for 5 minutes.
  11. Add a few drops of food coloring to one of the brûlée batches and mix it in.
  12. Pour the yellow mixture into 4 small jars.
Note:  You will be serving the desserts in these jars so use matching ones if you have them.
  1. Pour the other mixture into other oven-safe jars or bowls similar in size.
  2. Next pour the candy corn mixture into the reserved brûlée mixture and stir it in.
  3. Pour this into jars.
Keep going!
  1. Put all the jars in a roasting pan and add a couple inches of water.
  2. Now you need to cook them for 45 minutes or until the desserts are almost set but still jiggly in the middle.
  3. You can put the yellow brûlée jars in the freezer for 20 minutes at this point, and let the rest cool on the countertop.
  4. Pour the orange layer from each jar over the yellow layer, then freeze for 20 minutes.
  5. After that, repeat with the white layer.
  6. Refrigerate the desserts for 2 hours.
  7. Let them sit at room temperature for half an hour, then sprinkle the sugar on top and use a kitchen torch to caramelize it.
  8. You want to get the top crispy and golden brown.

Notes

  • If you're making these for Trick or Treaters, use disposable cups instead of glass jars