Hacks Video

How To Turn Your Simple Pudding Cup Into Fancy Creme Brûlée

Ending the day with a nice cup of pudding is always a great way to unwind and enjoy a quick and easy snack. If you’re looking for a way to fancy that pudding cup just a tad, look no further.

The cheap and easy to find dessert became a viral topic in Japan, reports SoraNews24.

Twitter user @PRpy8veMpF3rf67 posted a video with an ingenious hack that turns regular pudding into a decadent creme brûlée on the fly. The post garnered tens of thousands of reposts and more than 100,000 likes.

All you have to do is pop open a pudding cup and and pour some granulated sugar on the top layer. Then, turn on the stove and heat up a metal spoon. Taking the hot spoon, gentle press the head onto the layer of sugar above the pudding. The result should be a caramelized layer of sugar similar to a creme brûlée.

A word of caution, however, as the spoon you heat up will be too hot to eat your fancy new dessert with. You can either wait for it to cool down, or grab a second spoon.

Fast Food Sweets What's New

Dunkin’ Donuts Adds Crushed Candy Cane Donuts And Creme Brûlée For The Holidays


Now that Halloween is over, everyone’s throwing their focus on the next big holiday. You know, the one that isn’t Thanksgiving.

Dunkin’ Donuts is adding a handful of new menu items that’s sure to get a lot of people in the spirit of the season.

New items include: Candy Cane Crunch Donuts, Boston Kreme Croissant Donut, and a Creme Brûlée Macchiato.

The Candy Cane Crunch features a vanilla buttercream filling that’s topped with white icing and crushed candy cane pieces. Croissant Donut lovers will enjoy the texture of the the Boston Kreme Croissant Donut, filled with Bavarian creme and topped with a chocolate icing drizzle.

In the drink department, the Creme Brûlée boasts a creamy taste of the rich dessert with a caramelized sugar finish.

Returning items include the Salted Caramel and Peppermint Mocha.

You can find all the new holiday items at participating Dunkin’ Donuts locations now through until early 2017.

#foodbeast Cravings FOODBEAST Sweets

Food Fight: Creme Brulee vs. Flan

flanPhoto: Flickr

In one of the tastiest tussles to date, this week le petit creme brulee and feisty flan are coming head to head, or rather, plate to plate, to see who reigns supreme when it comes to desserts of cream.

Maybe you assumed the two were one in the same. Maybe you scoff at the idea that they could even be considered comparable. Nevertheless, we’re diving straight into the facts to determine who’s the king of custard.


Texture and Consistency


The body of a typical flan is eggy and gelatinous, with plenty of jiggle-room. It’s essentially baked custard—eggs, gelatin, vanilla, and cream or milk.

Nuances will vary subtly or not so subtly depending on if you’re enjoying, say, a Spanish flan versus a Mexican one. For instance, your flan will most likely be drenched in a sweet milky-caramel syrup if it’s Latin-style, like dulce de leche. Or, it might be presented with a layer of burnt or caramelized sugar on the bottom—almost like an upside-down creme brulee (almost)—if it’s European.


Creme Brulee:

Cream, eggs, and vanilla extract are all whisked up and boiled into a pudding-like custard base for the creme brulee. After the base has been refrigerated and is nice and chilly, sugar is sprinkled on top and browned with a torch to create a delicate layer of caramelized goodness (creme brulee translates to “burnt cream”).


Where You’ll Find It


Flan’s roots trace way back to Europe (the ancient Romans considered it a “health food”). Today the dish is most popular among Latin American countries, as well as the Philippines and the US—which explains why you can find it in both independent/specialty and chain restaurants (El Torito, anyone?).


Creme brulee:

Creme brulee also traces to Europe, the name itself is French. Now, the brulee is a household name, but more often in the houses where chefs or eager-to-learn foodies live. It’s not likely you’ll come across a creme brulee labeled for individual sale per se, but there have been creme brulee findings at dessert bars of various buffets (like Vegas, baby).

What’s Working For You


The flan and the creme brulee are not for the amatuer chef. Both require patience, dedication, expertise, and a lot of your time. A decent creme brulee might take you about three to four hours from start to finish, whereas a flan might set you back six.

It’s probable you won’t be able to master either of them on the first try, and that’s the beauty of it all. If you want it, you need to work for it. Follow your dreams. Follow your creams.


What’s Working Against You


Though both desserts are undeniably complex in more ways than one, their essence can still be too easily captured, reformulated, and ultimately, cheapened for the masses. To put things into perspective: Starbucks has already tapped into both desserts to create the Creme Brulee Latte and Frappuccino, and the Caramel Flan Latte and Frappuccino, within the last few years.

Though, it’s also worth mentioning that one is more likely to come across mass-produced flan than dollar-creme brulee.



creme brulee

Creme Brulee

For this round, we’re calling creme brulee the custard champ. It’s complex, refined, and exquisite—not that the flan isn’t, but did we mention you need a torch to complete the creme brulee? This is definitely the creme of the crop.


Creme Brulee Is Baskin-Robbins’ Latest Ice Cream Flavor


Baskin-Robbins has announced its newest flavor-of-the-month for April. Spoiler alert: It’s Creme Brûlée.

The new flavor, called Whaddya Say Crème Brûlée, features a custard-flavored ice cream based on the timeless French dessert. Mixed inside are pieces of Creme Brûlée candy and a Creme Brûlée ribbon. Sure, it’d be cooler if each cone was covered in a layer of caramelized sugar. We can’t have everything, right?

Like with all Baskin-Robbins flavors, the new ice cream can be eaten in a cup, cone, or in a sundae. Though we’ve seen many impressive homemade cones that have us second-guessing those options.

Baskin-Robbins’ new flavor is set to make its debut in the month of April. Anyone interested in getting a fast-food version of creme brûlée to satiate their cravings, you read it here first.


Creme Brûlée Donuts


Recipe A Beautiful Mess Picthx jonxlee7


Dunkin’ Donuts Launches Pumpkin Crème Brûlée-Flavored Lattes


‘Tis the season for drowning ourselves in sweet creams and sugars, particularly those of the pumpkin-flavored variety. But in case Starbucks’ PSL is getting a little old, Dunkin’ Donuts has decided to step up its gourd game, by offering a drink that tastes not just like pumpkin, but pumpkin crème brûlée.

Presumably sweeter than your typical pumpkin spice, Dunkin’ Donuts PCB is available in both regular coffee and latte form, reports Business Insider. Also among the limited time fall line-up are pumpkin hot or iced mochas, pumpkin pie donuts and donut holes, and a pumpkin muffin.

Now if you’ll excuse me, I’m gonna go hop on a plane to the east coast and drink enough of those pumpkin crème brûlée lattes to turn me as round as a pumpkin or a ramekin. Kay, thanks.


11 Incredible Ways to Replace Your Significant Other with Chocolate

What to do when love isn’t enough? Drown your sorrows in red wine and chick flicks? Post passive aggressive Facebook statuses? How about something a little more straightforward, and a lot more delicious? Whether your relationship is brand sparkling new, entirely nonexistent, or a little worse for wear, nothing and no one will ever love you as much as you love chocolate.

Chocolate can be cool and collected or gushy and warm. Chocolate will never let you down or make promises it can’t keep. Best of all, chocolate gets along with everything and everyone else you love, from marshmallows to beer . So we collected a list of 11 products and recipes to remind you that chocolate, let’s just be real, would absolutely be the best significant other, ever.

Repeat after me: Chocolate + [You] = LUV 4 EVER.


S’mores Brownies Are Softies on the Inside and Out


Graham crackers are all right, but the real stars of the campfire have always been chocolate and marshmallows. These S’mores Brownies take all the good parts of s’mores and leave all the boring parts (i.e., graham crackers and shame) buried deep underneath where they belong.

Recipe: Pastry Affair


12-Layered Chocolate Cake Will Never Let You Down


Sometimes a relationship starts great only to dissolve into an awful, ugly mess. Not so with this 12-layered chocolate cake from New York’s Strip House. Simple and sweet, there are no surprises here, just all good. Alllll goooooodddd.

PicThx: StripHouse


Dark Chocolate Creme Brûlée Is The Tough Guy With a Heart of Gold


Recipe writer Bee Brûlée describes this chocolatey pot of cream as “so good you’ll want to punch someone in the face.” We’re picturing something with a touch more nuance than its vanilla counterpart. Just be careful not to burn the sugar, since the chocolate custard might make it a little hard to tell.

Recipe: Bee Brulee


Magnum Double Chocolate Ice Cream is the Ultimate Chocolate Pleasure


Premium chocolate ice cream swirled with rich chocolate sauce and made with rich Belgian chocolate — yes, please! If you’re looking for the most pleasurable way to take your love affair with chocolate on the go, there’s nothing better than a Double Chocolate MAGNUM ice cream bar.

PicThx Dominique Zamora


Richart Assorted Ganache, Coulis, and Pralines Are Fancier Than Netflix Dates


Richart is a French-based chocolatier dedicated to creating visually impressive chocolate collections that look less like melted cocoa poop and more like the insides of designer handbags. For just $850, you can even get yours in a hand-crafted, seven drawer, burlwood vault. Yay.

PicThx Chocablog


Chuao Potato Chip, Spicy Mayan, Maple Bacon Chocolate Bars Will Never Get Boring


Maybe you don’t like wasting time. Maybe you’re just multifaceted. In any case, chocolate for you isn’t just a one-trick pony, but a culmination of everything good in the world. Southern California-based Chuao chocolates does its bars up with everything from maple bacon strips to crunchy potato chips to honeycomb. Super fancy.

PicThx: Chuao


Ferrero Rocher Cheesecake Will Always Love You


No matter how much you tell yourself otherwise, the indulgent tastes of chocolate and Nutella can be too rich after a while. But throw in a subtly cooling twist like cream cheese, and you can stuff your face with at least another pound of the stuff, easy.

Recipe: Ang Sarap


Caramel Stuffed Quadruple Chocolate Chip Cookies Are 100% Melt-Worthy


The name is as big a mouthful as the cookies are, which is a beautiful thing. These chunky treats ooze with melted chocolate chips and chocolate Rolos. Pro-tip: chilled dough results in optimal, gooey thickness. Otherwise, you’ll just end up with a sad, hunchbacked mess, sigh.

Recipe: Averie Cooks


Triple Chocolate Cheesecake Will Never Force You to Commit


White, milk, and dark chocolate flavored cheeses set into in one gloriously decadent wheel.

PicThx London Dessert Collective


Mini Chocolate Stout Brownie Sundae Floats Are Your Favorite Bad Decision


This is what death by chocolate looks like. Just close your eyes and it’ll feel that much sweeter.

Recipe: Half Baked Harvest


Chocolate Tree Is Like Christmas AND Valentine’s Day


Melt chocolate, pour over ice, let set into jagged, sinuous branches, and call it a tree. At Del Posto in New York, they’ve perfected this process into an art form, resulting in veritable cocoa crags only the hardiest chocolate lovers should dare attempt to conquer.

PicThx Del Posto


Krispy Kreme Offers Crème Brûlée Doughnut with Caramelized Sugar Crust


The beauty of dishes like crème brûlée and donuts is that they’re simple. Still we’d be crazy not to love this new mashup from our favorite alliterative donut shop Krispy Kreme. Out in Indonesia, they’ve just introduced a new Crème Brûlée Doughnut, featuring a burnt caramelized sugar crust atop pillows of fluffy fried bread and creamy custard filling.

It’s definitely not the first crème brûlée donut out there, but it is probably the first one with its own “hot now” sign.

According to Brand Eating, the donut was previously available in the Philippines under the name “Krème Brûlée.” Other versions have popped up elsewhere around the states, from Doughnut Plant in New York to Semi Sweet Bakery in Los Angeles.

Still the craziest we’ve seen has to be this Krispy Kreme-INFUSED crème brûlée from South Carolina chef Rodney Freidank. Six whole glazed donuts pureed into a creamy egg base. Lifestyle magazine Garden & Gun has the recipe. *DEAD*

Picthx Krispy Kreme Indonesia