{"id":10848,"date":"2025-08-12T00:02:29","date_gmt":"2025-08-12T04:02:29","guid":{"rendered":"https:\/\/snarklesauce.com\/blog\/?p=10848"},"modified":"2025-08-12T00:34:32","modified_gmt":"2025-08-12T04:34:32","slug":"senoble-french-creme-brulee-review","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2025\/08\/12\/senoble-french-creme-brulee-review\/","title":{"rendered":"Senoble French Creme Brulee Review"},"content":{"rendered":"\n
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Author’s Note: Not a paid review. I have no affiliation with Senoble<\/a> or Costco<\/a>.<\/em><\/p>\n\n\n\n

Melts like a wicked witch.<\/h2>\n\n\n\n

I bought these French Creme Br\u00fbl\u00e9es 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.<\/p>\n\n\n\n

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Texture and sweetness level<\/h2>\n\n\n\n

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<\/em> sparse.<\/p>\n\n\n\n

Unlike some cheaper brands, this one doesn’t taste like milky pudding as much as velvety<\/em> 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<\/a> pudding, this is similar, but somewhat firmer.<\/p>\n\n\n\n

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But, the br\u00fbl\u00e9e sugar woes!<\/h2>\n\n\n\n

The jars come with individual packets of dry, caramelized sugar for the br\u00fbl\u00e9e 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. <\/p>\n<\/div><\/div>\n\n\n\n

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Unfortunately, I didn’t discover this until I was almost finished with the 8-pack. Alas.<\/p>\n\n\n\n

I tried melting the sugar four different ways, but never got satisfying results. Double alas.<\/p>\n<\/div><\/div>\n\n\n\n

\"Un-melted<\/figure>\n\n\n\n
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I tried broiling it<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

Sadness. It has the flavor<\/em> of a sugar br\u00fbl\u00e9e without the hard, crunchy shell.<\/p>\n<\/div><\/div>\n\n\n\n

\"Caramelized<\/figure>\n\n\n\n
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I tried torching it<\/h2>\n\n\n\n

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<\/em> recommend doing this. It was inedible.<\/p>\n<\/div><\/div>\n\n\n\n

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I tried extra sugar<\/h2>\n\n\n\n

It’s possible there isn’t enough<\/em> sugar in the packet to really make a solid crust. I tried one batch with some extra brown sugar<\/a> (from my pantry) sprinkled on top. I had to broil it for longer (2+ minutes), but it did<\/em> finally melt and become a crispy, hard shell. Success. Unfortunately, the extra broiling time changed the texture of the custard somewhat.<\/p>\n<\/div><\/div>\n\n\n\n

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I tried the “quick method” (no heat)<\/h2>\n\n\n\n

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<\/em> would pick that option. The sugar sort of liquifies, but it defeats the idea of a “br\u00fbl\u00e9e.” Ya know.<\/p>\n<\/div><\/div>\n\n\n\n

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We deserve a crunchy br\u00fbl\u00e9e crust!<\/h2>\n\n\n\n

I even googled “creme br\u00fbl\u00e9e<\/a>” to make sure I wasn’t crazy<\/em> for expecting a crunchy, glassy sugar top. (I’m not crazy — although there are some<\/em> variables, the crusty-hard sugar top is the norm. In fact, creme br\u00fbl\u00e9e translates to “burnt cream<\/a>” in French. So there.<\/em>) And then I consulted Meriam Webster Dictionary (as one does<\/em>), who defined “br\u00fbl\u00e9e” as “a piece of burned over woodland<\/a>.” Hmmph!<\/p>\n<\/div><\/div>\n\n\n\n

\"Three<\/figure>\n\n\n\n
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Re-using the jars<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

They’d also work in a pinch as a condiment dish or even to informally serve a (very) small portion of salad.<\/p>\n<\/div><\/div>\n\n\n\n

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Ingredients in Senoble French Creme Br\u00fbl\u00e9e from Costco<\/h2>\n\n\n\n

Here is my best attempt at typing out the ingredients, from the label:<\/p>\n\n\n\n