Senoble French Creme Brulee Review
Author’s Note: Not a paid review. I have no affiliation with Senoble or Costco.
Melts like a wicked witch.
I bought these French Creme Brûlées in an 8-pack at Costco. They’re imported from France, and individually sealed in glass dishes. The deciding factor for me was the “very good” ingredient list. Unfortunately, I had mega-woes getting the sugar to properly melt/harden on top.
Texture and sweetness level
The pudding base has a lush egg custard texture (from real egg yolks), with just a whisper of sweetness. It has a classic vanilla flavor, with visible bits of vanilla beans. Although, those bean bits are sparse.
Unlike some cheaper brands, this one doesn’t taste like milky pudding as much as velvety cream. In fact, this is one of the thickest custards I’ve ever had. It feels rich and decadent, with a satisfying density. If you’re a fan of Petit Pot pudding, this is similar, but somewhat firmer.
But, the brûlée sugar woes!
The jars come with individual packets of dry, caramelized sugar for the brûlée topping. The toasted sugar is finely ground, but a bit tricky to sprinkle evenly over the custard. I actually found it was easier just to dump it all on top, and then tip/tap the dish in a circle to spread it across the surface.
Unfortunately, I didn’t discover this until I was almost finished with the 8-pack. Alas.
I tried melting the sugar four different ways, but never got satisfying results. Double alas.
I tried broiling it
Broiling in my oven (and later, air fryer toaster oven), I was able to get the sugar to melt and turn dark, but it never got fully “crisp.” It was more like caramelized flan sauce — liquid, and runny. I even tried broiling it for longer than the recommended time (until it almost turned black), and still … no dice.
Sadness. It has the flavor of a sugar brûlée without the hard, crunchy shell.
I tried torching it
Being the hopeful dummy that I am, I also tried torching a fresh serving with a grill lighter. I held the raw flame to the sugar for a solid minute. Not only did it NOT melt the sugar, it left behind a bad smell (butane?). I highly do not recommend doing this. It was inedible.
I tried extra sugar
It’s possible there isn’t enough sugar in the packet to really make a solid crust. I tried one batch with some extra brown sugar (from my pantry) sprinkled on top. I had to broil it for longer (2+ minutes), but it did finally melt and become a crispy, hard shell. Success. Unfortunately, the extra broiling time changed the texture of the custard somewhat.
I tried the “quick method” (no heat)
Oddly, the directions on the package say you can opt to just sprinkle the included sugar on the custard and wait a few minutes for it to “set” — without heating it at all. I tried that, and I don’t know why anyone would pick that option. The sugar sort of liquifies, but it defeats the idea of a “brûlée.” Ya know.
We deserve a crunchy brûlée crust!
I even googled “creme brûlée” to make sure I wasn’t crazy for expecting a crunchy, glassy sugar top. (I’m not crazy — although there are some variables, the crusty-hard sugar top is the norm. In fact, creme brûlée translates to “burnt cream” in French. So there.) And then I consulted Meriam Webster Dictionary (as one does), who defined “brûlée” as “a piece of burned over woodland.” Hmmph!
Re-using the jars
If you’re wondering how to re-use the empty glass jars, they’re a great size for collecting small items like office supplies or hair accessories. You can stack them, but they don’t have a “lip” that makes it completely secure. It’s only semi-secure. You know.
They’d also work in a pinch as a condiment dish or even to informally serve a (very) small portion of salad.
Ingredients in Senoble French Creme Brûlée from Costco
Here is my best attempt at typing out the ingredients, from the label:
- Cream (Milk)
- Skimmed Milk
- Fresh Egg Yolk
- Sugar
- Natural Vanilla Flavor
- Modified Starch
- Xanthan Gum
- Vanilla Pods
- Topping: Caramelized Sugar Powder, Brown Sugar
Nutrition Facts
A serving is one jar (100 grams) and contains 270 calories. You get 19 grams of fat (10 grams saturated fat) and 4 grams of protein. There are 18 grams of total carbohydrates, of which 16 grams are sugar (13 grams “added sugars”). There’s a hefty dose of cholesterol, with 58% your daily recommended value, but only 1% your daily value of sodium.
Price and Servings
The 28.2 ounce package cost $10.89 at my local Costco. Since there are 8 servings per box, each serving would cost $1.36
Shelf Life
Ok, now here’s the bummer: my package had a very short shelf life. I didn’t notice in the store, but the “best by date” on my box only allowed about 2 weeks to consume. This probably isn’t an issue if you are serving this all at once at a dinner party, or as a family meal.
But, for me as a single person, I had hoped to eat these slowly over a month or two. Instead, I had to gobble them up immediately. In fact, there are still two jars languishing in my refrigerator. So, definitely check the date before buying!
Don’t freeze it
There’s a notice on the label that the product has already been frozen and thawed, and should not be frozen again. FYI.
Preparation Instructions
The label offers two ways to melt the sugar:
- Conventional Oven: Remove foil, sprinkle sugar packet evenly over custard, preheat broiler, set oven rack to highest position, broil 20-30 seconds on baking sheet, cool 2 minutes.
- Quick Method: Sprinkle the “naturally hardening sugar” over custard and let sit 2-3 minutes to “set.”
Serving the Creme Brûlée
Traditionally, creme brûlée is served chilled, with only the burnt top heated/hot. These are very small jars, so if serving these at a dinner party, I might plate them on a larger dessert plate with something extra, like a small pile of fresh raspberries, or a crisp pizzelle cookie. Just something to make it seem a little less miserly.
Dramatic Conclusion
The custard itself is high-quality and delicious, with excellent ingredients. But, the sugar crust just ain’t crusting. Arguably, this is the main appeal of a Creme Brûlée. Without it, it’s sort of just … pretentious pudding. You know.
Therefore, on my highly accurate “Awesome-0-Meter,” these puddings score a disappointed “Meh.”
The End.
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