Madeleine Crème Brûlée

3 | August 26, 2011

A little while ago, a pretty little white box arrived at my doorstep filled with Donsuemor Madeleines and no, it wasn’t a dream. I was so excited because the only place you can find a madeleine in this town short of making them yourself is at the local chain coffee shop and trust me that comes no where close to a traditional one. Of course I ripped the box open, with dignity and grace mind you, and tasted my first Donsuemor Madeleine. It was perfectly moist, slightly sweet, and just the right amount of crispness to bite into. Just like the ones I remember having growing up (my best friends mother was a French teacher and always gave us madeleines and other treats).

Unfortunately, I had to reseal the box for a little while because my objective was not to see how many I could eat in one sitting but to create a unique recipe using Donsuemor Madeleines for their “Desert A Day” campaign beginning in October. Make sure to stay tuned to the Donsuemor’s Facebook Page for more details in October. I can only imagine what amazing goodies we will find there.

Now to the good part: If you are a crème brûlée purest look away now. After much brainstorming an idea came to me that I couldn’t pass up. A sweet silky smooth desert with layers of soft madeleine cake with a crackling topping reminiscent of opening a present. It could only be a Madeleine Crème Brûlée. A unique blend of a crème brûlée and a tiramisu of sorts combining to make an elegant and delightful desert.

 Madeleine Crème Brûlée serves 4

  • 1 1/4 heavy cream
  • 1/2 cup whole milk
  • 1 Tbs pure vanilla extract
  • 4 egg yolks
  • 1/2 cup sugar
  • 3 Tbs vanilla liqueur
  • granulated sugar, about 4 tsp
  • 4 Donsuemor Madeleines
Preheat the oven to 325°F. In a medium pot over medium heat, combine heavy cream, milk, and vanilla. Bring to a low boil and turn off heat. Set aside.
In a large mixing bowl, whisk egg yolk and 1/2 cup sugar for 1 to 2 minutes until the sugar is well incorporated into the eggs and the mixture is thick.
Add the liqueur to the heated milk and stir to combine.
Slowly, add 1 cup of the milk mixture to the egg mixture and stir. Repeat until all of the milk mixture is mixed into the egg and sugar.
Now here’s where you have options. Creme brulee is traditionally served in shallow creme brulee dish but I’m feeling far from traditional today and for this purpose using a variety of oven proof dishes, including espresso cups, for the fun of it. This recipe will allow for 4 servings of crème that measure 1/2 cup each.
If you are using a traditional shallow crème brûlée dish, slice 1 Donsuemor Madeleine in half and press hard into the bottom of the dish forming a crust. If you are using a ramekin or (pictured above) or any other oven safe dish, prop a Donsuemor Madeleine against the side of the ramekin. You may also slice it in half but I found it makes a nicer presentation if left whole.
Laddel the crème into the ramikins and fill till about 1/2 inch from the top.
Place the ramekins on an oven safe dish. I line mine with a tea towel to prevent the ramekins from slipping. Pour hot water into the dish until the water reaches halfway up the ramekins. Place in the oven and bake for 40 to 45 minutes until the crème is set. It will appear a little jiggly. Remove from the oven and place in the refrigerator for at least 3 hours. This can be done up to one day ahead of serving. Makes an easy dinner party desert!
Remove from the refrigerator and allow to set at room temperature for 30 minutes. Sprinkle about 1 to 1 1/2 teaspoons of sugar onto the top of the crème. With a kitchen torch gently caramelize the sugar until it browns and bubbles. Serve when the bubbles subside, about 1 to 2 minutes. If you don’t have a torch you can use your broiler. For broiler caramelization: preheat the broiler. Place the ramekins on a baking dish with ice. Place the dish under the broiler and stand guard. It might take minutes or seconds for the sugar to caramelize. Remove when the sugar has browned.
Serve and enjoy the crackle!
It’s like a bite of creamy vanilla custardy goodness with a decedent surprise.

Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Donsuemor. I was not required to write a positive review. The opinions I have expressed are my own.


  • Leigh

    I love creme brulee and I love madeleines! Can’t wait to make this.

  • mark

    Oh my lordy, lady! This looks devine!

  • Kristen

    I can’t wait to make this!

    Leave a Comment

    Your email is never shared.
    Required fields are marked *