This recipe is courtesy of Erika Monroe-Williams “The Hopeless Housewife“. Erika’s Candy Corn Creme Brûlée in Mini Pots are one of the cutest things I’ve seen and are perfect for Halloween! She was kind enough to let us post this recipe for our readers so a big thank you goes to her!
You might know Erika as a former television news anchor and wife of Arizona Diamondbacks, All-Star third baseman, Matt Williams but there is a lot more to her.. She has inspired women all over the nation to trash the take-out and get back in the kitchen! She will also be competing on ABC’s newest cooking competition, which will air later in the year so be on the lookout for that!
Your little goblins will howl with delight at the sight of our Candy Corn Creme Brulee mini pots! These take a few steps and a little time to make, but they are so cute, the end result is worth it.
- 1 quart heavy cream (32 oz)
- 6 egg yolks
- 1/2 cup sugar, divided
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 1 cup candy corns
- 1 tablespoon water
- raw or granulated sugar for brûlée tops.
- yellow food dye
Preheat oven to 325 degrees. Bring cream, 1/2 of sugar and scrapings from center of vanilla bean or extract to a boil in a heavy saucepan. Remove from heat. In a separate bowl, whisk egg yolks with the other 1/2 of sugar unit light in color. Add 1/4 of cream slowly to egg yolk mixture, stirring well. When thoroughly mixed, add the rest of cream and mix well. Pour a little less than half the mixture in a small glass bowl, and in another bowl do the same. There should be about 1/2- 3/4 cup of the mixture left, you will save this for the candy corn mixture.
In a new small heavy saucepan, simmer the water and candy corns over medium heat until candy corns are melted. You may have to smash them a bit to help them along the way. Remove from heat immediately and let cook 5 minutes.
While candy corn mixture is cooling, add 3-4 drops of yellow food dye until you reach the desired yellow color to one the batches of brûlée. Pour yellow evenly into 4 small mason jars (we used 5 ounce jars). You will be serving in these jars. You can pour the white mixture into 4 more mason jars as we did below, but if you don’t have enough, you can pour into other oven-safe jars or bowls that are a similar size- you will not be serving in these so it won’t matter.
Pour cooled candy corn mixture into the reserved brûlée mixture and stir well. Pour into mason jars or others as you did with the white mixture.
Place all mason jars in a glass dish (or any roasting pan will do), adding water to cover most of the brûlée mixture in the jars. Bake for about 45 minutes, until the creme brûlée is set, but still a bit soft in the center.
Place the yellow brûlée jars in the freezer to help chill and set them quickly (about 15 minutes). Let the others cool at room temperature. We are going to need these to be pourable, so we don’t want to chill just yet. When the yellow brûlée seems cool to the touch, pull out of freezer and pour the slightly cooled orange layer from each jar over the yellow. Place in freezer for another 15 minutes and repeat with the white layer. After you have poured the white layer, place in refrigerator until the creme brûlée is completely cooled, at least 2 hours. Let sit at room temperature for about 15-30 minutes before sprinkling sugar on top.
Torch the top until brown and crispy, tie with some festive ribbon and serve!
More about Erika “The Hopeless Housewife”
From cooking housewife, to household name, Erika Monroe-Williams has been helping stay-at-home wives and mothers to conjure up magic in the kitchen with her enjoyable and easy recipes, perfectly designed for the woman with minimal time. “The Hopeless Housewife” website features creative party ideas, tips, tricks, and techniques to crank out delicious and delectable meals. Along with recipes that will make your mouth water, she provides easy step-by-step videos that teach everyone how to make her signature seasonal dishes and meals for any occasion. From her Sweet Apple Crisp, to “Gina’s Homemade” Grilled Tuscan Ribs, as well as a plethora of tasty cocktails, Erika shows women that cooking isn’t just for professional chefs.