Fruity Cereal Crème Brûlée
A colorful, playful twist on the classic crème brûlée. This dessert combines the creamy, velvety richness of traditional custard with a vibrant burst of fruity cereal flavor. The smooth vanilla custard is infused with the fruity cereal, then topped with a perfectly caramelized sugar crust that crackles delightfully with every spoonful. For a personalized touch, feel free to experiment with your favorite cereal to create your own unique spin on this nostalgic treat.
Ingredients
| Ingredient | Imperial | Metric |
|---|---|---|
| Heavy Cream | 2 cups | 480 mL (470 g) |
| Fruity Cereal (🔗 link) | 1 ¼ cups | 40 g |
| Kosher Salt | Small pinch | Small pinch |
| Egg Yolks | 2 | 2 |
| Granulated White Sugar | 4 ½ tsp | 20 g |
| Vanilla Extract (🔗 my favorite!) | ½ tsp | 2.5 mL |
Recipe
Infuse the cream:
Pour the heavy cream into a bowl and stir in the fruity cereal, making sure it's fully submerged. Cover and place in the fridge for 30 minutes to infuse.Strain and measure:
After infusing, strain out the cereal and press gently to extract as much cream as possible. Measure out 1/2 cup of the infused cream — it should be nearly all of it — and pour it into a small saucepan.Heat the cream:
Add the small pinch of salt to the cream and heat over medium heat, just until you see a couple of bubbles pop — you don’t want it to fully boil.Prep the oven + water bath:
Preheat your oven to 300°F (150°C).
Start a kettle or pot of water to boil — you’ll use this for a water bath later.
Whisk the egg mixture:
In a separate bowl, add the egg yolks and sugar. Whisk until pale and slightly frothy.Temper the eggs:
Slowly pour the warm cream into the egg mixture, whisking constantly to prevent scrambling of the eggs. Once combined, strain the mixture through a fine mesh sieve to catch any bits.Dissolve sugar (if needed):
If you still see sugar crystals after straining, give it a few extra stirs until fully dissolved.Add vanilla & pour:
Stir in the vanilla extract. Pour the custard into a ramekin.Cover & prep for baking:
Cover the ramekin tightly with foil. Use a skewer or chopstick to poke two small holes in the foil to release steam.Set up the water bath:
Place the ramekin into a deep baking dish (a loaf pan works well). Transfer the dish to the oven, then carefully pour the boiling water into the baking dish around the ramekin, halfway up the sides — avoid getting any water into the custard.Bake:
Bake for 35-40 minutes. It’s ready when the center wobbles as one smooth piece — not like rippling liquid. If it’s not quite there, continue baking and check every 5 minutes.Cool down:
Remove the ramekin from the water bath and take off the foil. Let it cool on a wire rack for 30 minutes. Then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.Brûlée the top:
Just before serving, sprinkle an even layer of white granulated sugar over the surface.With a kitchen torch: Move the flame in circles, holding it a few inches away to avoid burning.
With your oven broiler: Move your oven rack to the top position and broil the custard for about 30 seconds. Watch it closely and rotate the ramekin if needed for even browning.
Cool & serve:
Let the brûlée sit for 5 minutes to let the sugar harden. Then crack through the top and dig in!Laila’s Tip: Sprinkle some fruity cereal on top of the sugar top for an extra crunch and fruity flavor pop.
🍽️ Serving: Best enjoyed chilled with a fresh crackly sugar top. After torching or broiling, let it sit for about 5 minutes so the caramelized layer can harden.
❄️ Storage: Cover the ramekin with plastic wrap and refrigerate for up to 3 days. For best texture, wait to torch the sugar topping until just before serving — once brûléed, the sugar softens after a few hours.
Still have questions? Leave a comment below — or catch the step-by-step video on Instagram, TikTok, or YouTube.
Happy baking and sweet travels,
🌎 Laila from Baking Borders
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