Hatched Creme Brulee

Hatch Chile Crème Brûlée – Creamy Vanilla Custard with a Southwestern Twist

If you love classic French desserts but enjoy experimenting with unexpected flavors, this Hatch Chile Crème Brûlée is a delicious recipe to try. It combines rich, silky vanilla custard with the distinctive flavor of roasted Hatch green chiles, then finishes with a thin layer of crisp caramelized sugar. The result is an elegant dessert with a surprising Southwestern twist.

Traditional crème brûlée is known for its smooth, creamy filling and delicate sugar crust that cracks when tapped with a spoon. This version keeps those familiar textures while introducing the earthy, slightly smoky flavor of roasted Hatch chiles. The green chiles are gently heated with heavy cream and vanilla, allowing their flavor to infuse the custard without leaving pieces of pepper in the finished dessert.

The ingredients are simple: heavy cream, pure vanilla extract, roasted Hatch chiles, egg yolks, and granulated sugar. Together, they create a rich custard that’s baked slowly in individual ramekins using a water bath. The gentle, even heat helps the custard cook without becoming grainy or rubbery.

For the finishing touch, a handheld kitchen torch makes it easy to caramelize a thin layer of sugar on top of each chilled custard. The sugar melts and hardens into the signature glassy crust that makes crème brûlée so irresistible.

One of the best things about this Hatch Chile Crème Brûlée recipe is that the custards can be prepared ahead of time. After baking, they’re refrigerated until thoroughly chilled, leaving only the caramelized sugar topping to finish shortly before serving.

Serve this unique dessert after a Southwestern-inspired dinner, at a holiday gathering, or whenever you want to surprise guests with something different.

With its creamy vanilla filling, subtle roasted chile flavor, and crunchy caramelized topping, this Hatch Chile Crème Brûlée is a memorable combination of classic French technique and New Mexican ingredients.

Not what you are looking for? Try these other great sweet recipes: Mexican Churros, Macerated Strawberries, Low Fat Vanilla Ice Cream or the classic Disney Dole Whip.

10 Delicious Recipes That Will Make You Fall in Love with Hatch Green Chiles

Hatched Crème Brulee

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• Total Time: 1:20
• Yield: 6

Ingredients

• 2 cups Heavy Cream
• 1 tsp Vanilla Extract, pure
• 1/2 cup Hatch Chiles, roasted, peeled and finely chopped
  
• 5 Eggs, yolks only
• 1/3 cup Granulated Sugar
• 3 Tbsp Granulated Sugar, for sprinkling on custard cups

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Instructions

1. Preheat the oven to 300 degrees.
2. In a medium sauce pan, warm cream, vanilla, and the chile just to a near boil. Remove from heat and set aside.
3. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream, vanilla, and the chile slowly.
4. Strain mixture into a large bowl to remove chiles, skimming off any foam or bubbles.
5. Divide mixture among ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake for about 50 to 60 minutes, until set around the edges but still loose in the center.
6. Remove ramekins from oven and leave in the water bath until cooled.
7. Remove cups from water bath and chill for at least 2 hours.
8. When ready to serve, sprinkle a thin layer of sugar over each custard cup and brulee. For best results, use a small, hand-held torch to melt sugar. If you don’t have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

• Author: Central Market
• Prep Time: :15
• Cook Time: 1:05
• Category: Dessert
• Method: Baking
• Cuisine: French