Blancmange Brûlée

A blancmange is a European dessert traditionally made with a gelatin-based thickener. In the Harry Potter series, this dessert is seen in Harry Potter and the Goblet of Fire during the Triwizard feast. It might have also been made by Fleur Delacour while the trio was staying at Shell Cottage in Harry Potter and the Deathly Hallows.

This recipe has a little twist to the traditional recipe. It gives a combination of blancmange with a crème brûlée recipe, hence the name blancmange brûlée. It is a much denser custard with a hint of almond flavoring and a caramelized sugar topping.

Note: If you want to do a traditional crème brûlée, substitute 2 vanilla bean pods (scraped) or 2 teaspoons of vanilla extract instead of the 2 teaspoons of almond extract.

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Blancmange Brûlée
Blancmange Brûlée
Cuisine Dessert
Servings
servings
Ingredients
Ingredients
Tools
Cuisine Dessert
Servings
servings
Ingredients
Ingredients
Tools
Blancmange Brûlée
Instructions
  1. In a bowl, cream the egg yolks and sugar until the mixture turns a lighter yellow color. This takes about 2-3 minutes with a handheld electric mixer. Set aside when done.
  2. In a sauce pan, bring heavy cream and almond extract to a boil on medium-high heat. You will need to stir occasionally so the heavy cream doesn't burn. If using vanilla bean pods, slice pods lengthwise and scrape out vanilla. Throw into pot along with bean pods or vanilla extract. When bubbles begin to appear, turn off the stove and remove. Set aside to stop further boiling.
  3. CRUCIAL STEP. With a ladle, take out some of the hot heavy cream and pour about a shot glass-full into the yolk mixture while whisking vigorously. You must whisk before and after pouring the hot heavy cream to avoid cooking the egg. Repeat this step a few more times to bring up the temperature of the egg yolk mixture. (This is called tempering.)
  4. After you have tempered the egg mixture, pour the rest of the heavy cream mixture into the bowl and continue to whisk away until both are fully incorporated.
  5. Pour the completed mixture into another bowl through a fine strainer (this removes any scrambled egg-like clumps and the vanilla bean pods if used). Pour the mixture into the ramekins, making sure they are filled 2/3 full and equal between all.
  6. Preheat oven to 325F. Fill baking pan with water about halfway up the walls of the pan. Place baking pan in the center of the oven and preheat prior to adding ramekins.
  7. After the oven and water bath is hot, place the ramekins inside the baking pan carefully. Make sure the water is no more than half-way up the ramekins. If you need to add more water, do so at this time.
  8. Take a piece of foil and tent the baking pan. This means folding the foil in half and placing it over the baking pan. This prevents the top of the custard from burning.
  9. Bake the blancmange brûlée for about 45 minutes to 1 hour. This depends on the size of the ramekins. To tell if it's finished cooking, jiggle one of the ramekins. When there is only a slight jiggle in the center, it is finished. If it jiggles like Jell-O, it is not finished.
  10. CAREFULLY remove baking pan from oven when finished baking. Carefully remove ramekins from water bath. Let ramekins cool on the counter for an hour or two before refrigerating for at least 2 hours until chilled.
  11. For the topping, take 1/2 teaspoon of sugar and sprinkle evenly on top until a thin layer is equally distributed. With a culinary torch, burn the sugar in a circular motion until caramelized evenly. If you are using a broiler instead of a torch, preheat broiler to 450F and set all ramekins underneath for an even caramelization. This should take no more than one minute. Keep a very close eye on the ramekin, or else the sugar will burn.
  12. Enjoy!