Big Crème Brûlée test!

Christmas is approaching and if you still have to decide on the Christmas dinner desserts, this review might help you. I have tried three different Créme Brûlée desserts that you can buy in the supermarket: Bonne Maman Crème Brûlée, Melkan Crème Brûlée, and Mona Crème Brûlée pudding. Keep reading to see what I think of them.

Bonne Maman Crème Caramel and Crème Brûlée

Crème Caramel

Although this is a Crème Brûlée test, I am reviewing the Crème Caramel dessert too as an extra bonus. I think that the pudding of the Bonne Maman Crème Caramel is a bit too firm. It has a bit dry and hard texture (almost like tofu) and it doesn't melt in your mouth. I do like that the caramel sauce isn't too strong or too sweet. You get a light flavor of caramel that doesn't make you sick, even if you only eat a spoon of the sauce. However, you might get disappointed if you are expecting a rich caramel flavor.

When I bought another pack of this some time later, the pudding had a softer texture and I like that kind better. I don't know if I just got a bad batch or that it dried out in the supermarket, but always look at the sides of the glasses to see if you got a dry or a soft dessert before you buy it.

Crème Brûlée

I was surprised to discover that the Bonne Maman Crème Brûlée had a very creamy texture -almost like soft butter-  and that you needed to sprinkle the crispy sugar on top yourself. The buttery flavor is a bit heavy, but still not to the extent that you feel nauseous after finishing one. The caramel flavored sugar had a nice grainy crunch. It is a bit hard to decide which of the two Bonne Maman desserts that I like the most, but I like the Crème Brûlée a bit more and it felt more satisfying after eating it. I felt fuller - less likely to eat more midnight snacks later - and it took longer to eat - each bite took longer to melt in my mouth.

Melkan Verwentoetjes Crème Brûlée

Melkan is a new dairy brand for me and you can find it at the Dirk and Plus supermarkets. I quite like the rounded glass bowls that these desserts have. When I sprinkled the sugar on top, I was a bit disappointed as it looked like light brown sugar, whereas the one of the Bonne Maman Crème Brûlée had a beautiful, caramel brown color. Luckily, it looks light yellow and more glittery and festive at night. Just like the Bonne Maman Crème Brûlée, you can put it in the oven for a while to create a crisp coat of sugar, but I don't find it worth the trouble to just warm up two or four desserts. So, I just ate both of the desserts cold, right out of the fridge.   

The Melkan Crème Brûlée is a lot softer and more pudding like than the Bonne Maman one and instead of a buttery flavor, it tastes more like custard and vanilla. I also think that the large, thick squares of sugar mimic the thick sugar coat of a crème brûlée better than the grainy sugar crumbs of the Bonne Maman one. 

Mona Crème Brûlée met karamelsaus

The Mona Crème Brûlée pudding with caramel sauce was quite tasty. The pudding had a creamy texture and a light caramel flavor. The sauce really tasted close to a caramel sauce made by caramelizing sugar with water. It actually looks like the pudding that I can find in the convenient stores in Japan.

What do I think?

There isn't much to compare as all three are very different from each other. The Bonne Maman Crème Brûlée has a more mature taste, while the Milkan one is more likely to be loved by children (and people like me with a child-like appetite, love fries and ice cream a lot too). The Mona Crème Brûlée pudding gives a whole new twist to Crème Brûlée and this is nice for a change too.