Hatched Creme Brulee

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This Hatched Creme Brulee recipe is extremely delicious, super creamy, and just the most perfect French dessert. Made with 5 basic ingredients, easily make this at your next dinner party. Your guests will be very impressed with your dessert skills!! Crème Brûlée scares off a lot of people, probably because it has an unapproachable restaurant-only aura about it. But it’s really just a simple custard topped with a little bit of burnt sugar!

Hatched Creme Brulee is a classic recipe you need in your repertoire. Served at fancy restaurants, luckily there is nothing fancy about making creme brulee. Just a few ingredients and a little patience will help you make this gorgeous custard with a caramelized hardtop. It can be made ahead of time, and it is absolutely scrumptious your guests will love this creme brulee.

How to make classic Hatched Creme Brulee with simple step by step instructions for silky vanilla custard, roasted hatch chilies and then topped with crackly caramelized sugar ~ using a kitchen torch, or your broiler. Everyone should know how to make this epic dessert! This recipe is a testament to the magic of cooking: it takes eggs, cream, and sugar and transforms them into one of the world’s great desserts. Let’s get to it!

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

Hatched Creme Brulee scaled

Get your Hatch fix with this Hatched Crème Brulee recipe.

  • Author: Central Market
  • Prep Time: :15
  • Cook Time: 1:05
  • Total Time: 1:20
  • Yield: 6
  • Category: Dessert
  • Method: Baking


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


Preheat the oven to 300 degrees.
In a medium sauce pan, warm cream, vanilla, and the chile just to a near boil. Remove from heat and set aside.
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.
Strain mixture into a large bowl to remove chiles, skimming off any foam or bubbles.
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.
Remove ramekins from oven and leave in the water bath until cooled.
Remove cups from water bath and chill for at least 2 hours.
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.
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