Pulut Hitam Creme Brûlée … Coco-nutty black sticky rice with a hint of salt and creamy vanilla creme brûlée served up with a perfectly caramelized sugar top. A hit of flavors in every bite – sweet & salty, crunchy & creamy, delicious & coco-nutty black sticky rice creme brûlée.

So what is Pulut Hitam?

Pulut Hitam meaning black sticky rice or black glutinous rice is a popular Southeast Asian dessert made of black sticky rice and coconut milk. Typically sweetened with coconut or palm sugar, it has the consistency of rice porridge and is a delicious, rich and creamy dessert.

Uncooked & cooked – Pulut Hitam, a popular Asian sticky rice dessert

I first came across this Pulut Hitam Creme Brûlée when I watched Celebrity Chef Jimmy Shu on his culinary journey in Taste of the Territory where he explored the diverse food scene of Darwin, Australia. And the food which caught my eye was the sticky black rice creme brûlée that was one of the most popular fare at the annual Darwin Festival.

A simply divine explosion of flavors!

No recipe was given in the program but the queues and the way the Darwinian folks were tucking in this dessert; that look of replete contentment as they finished their meals with this last stop sweet just made me soooooooooo curious … like darn, I have to know what it tastes like!!

Like a piñata.. the surprise is when you dig in

And so the Sugar Crumble decided to experiment and make her own. If you like Pulut Hitam or coconut black sticky rice and you also like creme brûlée, then you will love this Pulut Hitam Creme Brulee!

This eclectic fusion of European and Asian flavours hits all the right notes, creamy velvety custard with yummy sticky black rice – sweet, salty, crunchy, soft, creamy, fragrant and coco-nutty, an explosion of textures & flavors on the palate! YUMZ😊！

If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here! Thank you 😊

And if you like this Pulut Hitam Creme Brulee, you might also like my other Asian bakes/desserts.

• Easy Bika Ambon
• How to make Kee Chang (碱水粽）
• Putu Piring Cake
  
• Durian Creme Brulee
• Coriander Chiffon Cake
• Mie Goreng Cake
• Pistachio Matcha Pineapple Tart

Cooking the Pulut Hitam (Black Sticky Rice)

#1 To soak or not to soak?

Both ways work. When I remembered to soak the black rice overnight, it took ~25-30 minutes to cook. I didn’t soak the rice for the recipe tutorial and hence it took slightly longer ~50 minutes.

Soak overnight if possible to reduce cooking time

If you have time and remember to wash & soak the rice overnight, you can reduce the cooking time when you make the Pulut Hitam. If one forgets to soak, no biggie – just cook it for a bit longer till it gets done. Check for doneness by tasting, the Pulut Hitam should be soft and still slightly chewy but not crunchy in the center. 

#2 Do not boil the coconut milk

When the coconut milk is added to the rice, it is important to just combine and switch off the heat quickly. If you have to cook it a bit more after adding the coconut milk, make sure to keep it on low heat and do not boil – or the coconut fat might separate and curdle. 

Do not boil after adding the coconut cream

#3 Salty much?

For those of us who often cook with coconut milk, we know we do not skip the salt. It is Compulsory!

Don’t skip the salt …

Adding salt to coconut cream is like having a glass of milk with a 🍪 ! It enhances the taste! A simple dash of salt brings out the floral nutty sweetness of the coconut milk and highlights those subtle notes. The salty sweetness of the sticky black rice pairs beautifully with the creamy custard and IMHO really notches up this dessert.

Making the Creme Brulee

I doubled my Easy Creme Brûlée recipe and used it to top up the black sticky rice in this Pulut Hitam Creme Brûlée. If you would like to make a classic creme brûlée, definitely check out my Easy Creme Brûlée recipe. It doesn’t require heating the cream or any water bath and comes together quickly in a measuring cup. Some tips in making this Easy Creme Brûlée …

#1 Type of sugar

My creme brûlée recipe does not use boiling cream. Therefore I like to use fine granulated sugar (rather than coarse) which dissolves more easily. Make sure to bring yolks to room temperature and thereafter a steady whisk will dissolve and nicely mix in the sugar.

Use fine sugar, which dissolves more easily

#2 Why use coffee?

Coffee helps to take away any eggi-ness and it’s only a 1/4 tsp per cup so you can probably hardly taste it. The coffee also adds complexity to the taste of the Creme Brûlée, giving an added dimension beyond the pure vanilla flavor. Therefore if you can take caffeine, don’t skip the coffee.

Coffee takes away egginess 

#3 Make it in a measuring cup

Love my Easy Creme Brûlée recipe. It makes a classic creme brûlée with no need for boiling cream or water bath. Everything comes together quickly and simply in a measuring cup. It’s that easy. Creamy, silky and delicious creme brûlée with that perfect crackle sugar top.

Easy to make in a measuring cup!

#4 Watch for the wobble

Always check the creme brûlée as it bakes so that it’s not overdone (I usually check around the 35-40 minute mark). There should still be a slight wobble when it’s done which will set nicely after the custard cools and is chilled.

Note the Jiggle vs the Wobble

If the creme brûlée is totally firm when baked, it’s overdone.  To know what this looks like, watch the video tutorial and compare the watery jiggle before baking (@5:00 min) vs the wobble (@5:15min) when it’s baked.

Allow sufficient chilling time

No one likes a warm creme brûlée 🙅‍♀️🙅‍♀️ It’s the contrast of the slightly warm caramelized sugar with the cold custard which gives this dessert that added oomph. In fact when I make the classic creme brûlée using a shallow ramekin, I like to freeze it so that the creme brûlée keeps ice cream cold even after torching! 

Always serve them COLD !

For this Pulut Hitam Creme Brûlée which is made in a much deeper ramekin, chilling it well (either overnight or at least 4-5 hours) should suffice. I also prefer chilling this Pulut Hitam Creme Brûlée as I do not want the black sticky rice to be frozen or hard when it’s served. The creme brulee rule in this household – Serve Them COLD!

Torching the Creme Brûlée

If you love creme brûlée like I do, I would recommend investing in a mini kitchen torch. These are easily available online and a good mini torch typically costs ~$15-20 – check here. Whilst some creme brûlée recipes suggest caramelizing the sugar in the oven before serving, again this means the creme brûlée will be warm when served.

My mini torch helper ♥️

Using a mini torch allows a quick brûlée (~ 10-15 seconds) to scorch the sugar on top, without heating up the custard.

Always brûlée with a light flame

Quick note when using the mini torch – Don’t be heavy handed in the brûlée. Use a light flame and move constantly over the sugar surface to let it brown nicely. Go slow and always be careful when using the flame.

Make ahead & storage 

This Pulut Hitam Creme Brûlée can be made ahead, kept well sealed and chilled for 3-4 days. Always brûlée straight from the refrigerator and serve immediately.

Did you make this? I would love to know how it turned out. Please leave me a review or if you have taken some photos, I’d love to see it – just hashtag me on Instagram or FB #thesugarcrumble.com

Thank you!

Print Recipe

Pulut Hitam Creme Brûlée

Pulut Hitam Creme Brûlée! Coco-nutty black sticky rice with a hint of salt and creamy vanilla creme brûlée served up with a perfectly caramelized sugar top.

Prep Time20 minutes mins

Cook Time1 hour hr 50 minutes mins

Chilling time4 hours hrs

Total Time6 hours hrs 5 minutes mins

Course: Dessert

Keyword: Pulut Hitam, Creme Brulee

Servings: 5 4-inch ramekins

Author: Kai

Ingredients

Pulut Hitam (Black Sticky Rice pudding)

• 1 cup black sticky rice
• 3 1/2 cups water
• 1/2 cup coconut cream
• 1/2 tsp salt
• 55 g coconut sugar

Creme Brûlée custard

• 4 egg yolks
• 4 tsp vanilla extract
• 4 tbsp sugar
• 1/2 tsp instant coffee granules (dissolved in 2 tbsp hot cream)
• ~ 1 1/4 cup heavy cream (fill the heavy cream with the egg and coffee mixture up to the 2 CUP mark)

Instructions

Pulut Hitam (Black Sticky Rice Pudding)

• Add 3 1/2 cups of water to the black rice and bring to a boil. Let it slow cook on medium heat for 50 minutes or until the rice is visibly soft and chewy. Once it boils, remember to keep stirring as the rice is becoming starchy and may stick to the bottom and burn if it is not stirred consistently. Check doneness by tasting, it should still be chewy but not crunchy in the center.
• Once the black sticky rice is done, add the coconut sugar and stir till it’s melted. Switch down to low heat, add the salt to the coconut cream and combine. When the coconut cream is just combined, switch off the heat. Note: you don’t want the coconut cream to boil as that will cause the fat to separate and curdle the cream.
• Set aside to cool and start on the creme brûlée custard.

Creme Brûlée Custard

• Combine the yolks, sugar, vanilla extract and stir well to dissolve the sugar.
• Optional: dissolve 1/2 tsp instant coffee in 2 tbsp of cream and add to the custard mixture.
• Add the heavy cream to the 2 CUP mark, stir well and it’s ready for assembling.

Assembly and serving

• Generously spoon the black rice pudding into each ramekin until it’s half full.
• Swig the creme brûlée custard over the black rice pudding and fill generously until the ramekin is almost full.
• Place the ramekins onto a baking pan and bake at the lowest rack @125C for 45-50minutes. Note: check as it’s being baked so that the creme brûlée is not overdone. If the brûlée has just a slight wobble when shaken, it’s done.
• Cool completely and chill overnight or for at least 4 hours.
• When it’s time to serve, sprinkle 1/2 tsp of sugar on the pulut hitam creme brûlée. Gently turn and tap the ramekin to spread the sugar evenly. Using a mini torch, brûlée lavishly until the sugar is beautifully caramelized and forms a hard candy layer. Serve immediately.

Video

Notes

If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here! Thank you 😊

 

Cooking the Pulut Hitam (Black Sticky Rice)

• To soak or not to soak? Well, both ways work. When I remembered to soak the black rice overnight, it took ~25 - 30 minutes to cook. I didn’t soak the rice for the recipe tutorial and hence it took slightly longer ~50 minutes. If you have time and remember to wash & soak the rice overnight, you can reduce the cooking time when you make it. If one forgets to soak, no biggie - just cook it for a bit longer till it gets done. Check for doneness by tasting, it should soft and still slightly chewy but not crunchy in the center.

• Do not boil the coconut milk: When the coconut milk is added to the rice, it is important to just combine and switch off the heat quickly. If you have to cook it a bit more after adding the coconut milk, make sure to keep it on low heat and do not boil - or the coconut fat might separate and curdle.

• Salty much? For those of us who often cook with coconut milk, we know we do not skip the salt. It is Compulsory!  Adding salt to coconut cream is like having a glass of milk with a 🍪 ! It enhances the taste! A simple dash of salt brings out the floral nutty sweetness of the coconut milk and highlights those subtle notes. The salty sweetness of the sticky black rice pairs beautifully with the creamy custard and IMHO really notches up this dessert.

Making the Creme Brulee

I doubled my Easy Creme Brûlée recipe and used it to top up the black sticky rice in this Pulut Hitam Creme Brûlée. If you would like to make a classic creme brûlée, definitely check out my Easy Creme Brûlée recipe. It doesn’t require heating the cream or water baths and comes together quickly in a measuring cup. Some tips in making this Easy Creme Brûlée ...

• Type of sugar: My creme brûlée recipe does not use boiling cream. Therefore I like to use fine granulated sugar (rather than coarse) which dissolves more easily. Make sure to bring yolks to room temperature and thereafter a steady whisk will dissolve and nicely mix in the sugar.

• Why use coffee? Coffee helps to take away any eggi-ness and it’s only a 1/4 tsp per cup so you can probably hardly taste it. The coffee also adds complexity to the taste of the Creme Brûlée, giving an added dimension beyond the pure vanilla flavour. Therefore if you can take caffeine, don’t skip the coffee.

• Make it in a measuring cup: Love my Easy Creme Brûlée recipe. It makes a classic creme brûlée with no need for boiling cream or water bath. Everything comes together quickly and simply in a measuring cup. It’s that easy. Creamy, silky and delicious creme brûlée with that perfect crackle sugar top.

• Watch for the wobble! Always check the creme brûlée as it bakes so that it’s not overdone (I usually check around the 35-40 minute mark). There should still be a slight wobble when it’s done which will set nicely after the custard cools and is chilled. If the creme brûlée is totally firm when baked, it’s overdone.  To know what this looks like, watch the video tutorial and compare the watery jiggle before baking (@5:00 min) vs the wobble (@5:15min) when it’s baked.

Allow sufficient chilling time

No one like a a warm creme brûlée 🙅‍♀️🙅‍♀️ It’s the contrast of the slightly warm caramelized sugar with the cold custard which gives this dessert that added oomph. In fact when I make the classic creme brûlée using a shallow ramekin, I like to freeze it so that the creme brûlée keeps ice cream cold even after torching! 

For this Pulut Hitam Creme Brûlée which is made in a much deeper ramekin, chilling it well (either overnight or at least 4-5 hours) should suffice. I also prefer chilling this Pulut Hitam Creme Brûlée as I do not want the black sticky rice to be frozen or hard when it’s served. The creme brulee rule in this household  - Serve them COLD!

Torching the Creme Brûlée

If you love creme brûlée like I do, I would recommend investing in a mini kitchen torch. These are easily available online and a good mini torch typically costs ~$15-20 – check here. Whilst some creme brûlée recipes suggest caramelizing the sugar in the oven before serving, again this means the creme brûlée will be warm when served

Using a mini torch allows a quick brûlée (~ 10 - 15 seconds) to scorch the sugar on top, without heating up the custard. Quick note when using the mini torch – Don’t be heavy handed in the brûlée. Use a light flame and move constantly over the sugar surface to let it brown nicely. Go slow and always be careful when using the flame.

Make ahead & storage 

This Pulut Hitam Creme Brûlée can be made ahead, kept well sealed and chilled for 3-4 days. Always brûlée straight from the refrigerator and serve immediately.