Crème Brûlée Brigadeiros are a fun mash-up of two classics: brigadeiros (Brazil’s famous condensed-milk candies) and crème brûlée’s crackly caramel top. You cook a silky vanilla “brigadeiro branco” base until it thickens, roll it into bite-size balls, coat in sugar, then torch the outside so it turns golden and crisp—like a mini crème brûlée you can hold.
Ingredients (makes ~22)
From the Tasty Recollections version:
- 1 can sweetened condensed milk (about 395 g / 300 ml)
- 100 g whipping cream
- 60 g white chocolate chips
- 2 egg yolks
- 1 tsp vanilla extract (or seeds from 1/2 vanilla bean)
- 40 g granulated sugar (or turbinado/demerara) for coating + torching
Optional (helpful): a little butter or neutral oil to lightly grease hands when rolling.
Equipment
- Medium saucepan (preferably nonstick)
- Silicone spatula or wooden spoon
- Fine-mesh sieve (for the yolks)
- Bowl + plastic wrap
- Tray/plate for chilling
- Kitchen torch + a heatproof surface (metal tray or spoon)
Step-by-step recipe
1) Prep the egg yolks (key for a smooth texture)
Place a fine-mesh sieve over your saucepan. Add the yolks and gently press/let them pass through—this helps remove the thin “skin/membrane” that can cause bits in the candy.
2) Combine everything in the pan
Into the saucepan (with yolks already strained in), add:
- condensed milk
- whipping cream
- white chocolate chips
- vanilla (extract or scraped vanilla seeds)
Stir just until combined.
3) Cook until it reaches “brigadeiro point”
- Set heat to medium-high and stir constantly until it starts to boil.
- Lower to medium-low and keep stirring (don’t stop—this prevents scorching).
- Cook roughly 10–12 minutes, until thick and glossy.
How to know it’s ready (the classic test):
Drag your spatula through the mixture; it should split and take a moment to come back together. It should also pull away from the sides/bottom of the pan (“desgruda”).
4) Cool properly (prevents a skin)
Pour into a bowl. Press plastic wrap directly onto the surface so it doesn’t form a skin. Let cool to room temperature, then chill until firm enough to roll.
5) Roll into balls
Scoop small portions and roll into smooth balls. (The original recipe notes ~21 g each for ~22 pieces, but “eyeballing” is fine.)
If it sticks, lightly grease your palms.
6) Coat with sugar
Pour sugar into a shallow bowl and roll each brigadeiro until evenly coated.
7) Freeze briefly (important before torching)
Arrange on a tray with space between them and freeze at least 30 minutes.
8) Torch to caramelize (the crème brûlée moment)
Place each sugar-coated brigadeiro on a heatproof surface (metal tray or a spoon). Torch the sugar just until it melts and turns golden.
Important: don’t torch them inside paper liners—liners can burn.
Let the caramel set for a minute, then move into mini truffle/brigadeiro cups and serve.
Pro tips (so they come out perfect)
- Stir nonstop once cooking starts—condensed milk scorches easily.
- Undercooked? If the mixture is too soft to roll, chill it longer or pop it in the freezer briefly.
- Overcooked? They can turn firm or slightly grainy; it’s hard to “fix,” so stop cooking as soon as you hit the pull-away stage.
Storage
- Before sugar + torch (best for making ahead): keep airtight in the fridge up to 10 days or freeze up to 90 days; roll in sugar and torch right before serving.
- After torching: refrigerate and enjoy within about 5 days; let sit at room temp a bit before serving for the creamiest texture.