Even though I have made my own Crème Brûlée from scratch, when I saw that President’s Choice Black Label line had their own Crème Brûlée, I had to check it out.
The Issue
See, I was starting to get a little worried when I saw all of these Black Label products on sale at my store. Perhaps the line was not doing very well? Since I really believe in these products I wrote to the company expressing my concern. This was their response:
As you know this is a new product line and, as with all new products, it takes some time to establish an accurate picture of the demand for each product at each store location. So, from time to time, we find that an item will go out of stock because of higher demand than expected, or, if we have ordered too much, that we have to reduce inventory by marking a product down. Over time the demand pattern becomes clearer and availability becomes more consistent at the individual store level.
Just in case, I quickly picked up some more Truffle Aioli (I am totally addicted), as well as one of their packages of Crème Brûlée which was on sale from $3.99 to $3.49.
The Product
Inside you get two beautiful glass ramekins (which I will use for baking of course, so pretty!) that are sealed with gold paper. You get two packets of sugar to go on top when you broil them.
Not ordinary sugar! It appears to be already partially caramelized sugar. Fascinating! After broiling you have to chill for a few moments.
Well it looks nice and hard but is it?
The Test
Will it crack the way classic Crème Brûlée is supposed to?
Damn, what a shame! Ooey, gooey, caramel-y… But no crack!
People on a food forum made fun of me for using a heat gun to melt the sugar when I made my own Crème Brûlée from scratch, saying it would warm up the custard but you know putting it under the broiler warmed it up too. And I did NOT get the cracking I so wanted! That said, this was delicious. Very creamy, sweet and silky.
The Foodie Results
Reg had never had Crème Brûlée before and found it a bit boring but not me. There is something so special about this dessert, so refined. OK, so there was no cracking sound and the custard did get warm but the taste was totally there.
It does amaze me you can buy a fancy dessert like this in beautiful re-usable glass ramekins that make it look like you made this classic dessert from scratch for under $4. I give this product four out of five wooden spoons.
I really think President’s Choice has a winner product line and I can not wait to explore more. These are items you just can not find anywhere else so please, keep making them!
I’ve used a kitchen torch on these and it works great for a crackly top!
Hi Alanna! That is the classic way to finish it off, that’s true and would work great if you have a torch. I was following the directions and letting people know the results. Yes, if you have a torch, blast away!
Mais NON! One simply CANNOT manger un creme brulee whose caramel does not CRACK! Sacrilege!
[Pretend I’m saying that in my best phoney French accent Food Snob voice, LOL!]
Just goes to show you, homemade is always better than store bought!
I’ve discovered those at Loblaws in Montréal, the sugar did crack like a think varnish in my case! (using a torch, like it’s supposed to be done), maybe they changed the topping sugar composition since you tried it!. It is from far the closest industrial version of the real home made crème brulé that I’ve tasted up to now! Went back to Loblaws to get more, they were out of stock! Just hope they will get some more!