Roasted Pepper Crème Brulée

Difficulty: Moderate
Time: 65 minutes
Serves: 10

  • 2 Maestro® Yellow Sweet Bell Peppers
  • 4 cups 35% cream
  • 1 cup sugar
  • 10 egg yolks
  • 1 vanilla bean

Peppers for dessert? Who knew! Roasting Maestro® Sweet Bell Peppers brings out their natural sweetness and provides a unique addition to a classic dessert!


  1. Roast 2 whole yellow peppers at 375ºF for 30 minutes. Peel, seed and purée. Yields one cup. Turn oven down to 300ºF.
  2. In a pot over medium heat, bring cream to a boil.
  3. Whisk together sugar and egg yolks in a bowl. Add pureed pepper.
  4. Pour cream over egg and sugar mixture and pass through a fine mesh strainer.
  5. Ladle mixture into ramekins and set in a water bath. Bake at 300ºF for 40 minutes.
  6. When the brulées are set, remove from water bath and cool in the fridge.
  7. To finish, sprinkle the top with more sugar and caramelize with a torch.