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Date Brûlée Recipe (Brie Stuffed Dates)
Naturally sweet dates with smooth cheese and a crackly sugar top give Date Brûlée a balance of soft and crisp textures for gatherings or after-dinner serving.
Prep Time: 15 minutes
Chilling Time 30 minutes
Total Time: 45 minutes
Ingredients
- 16 whole dates
- 225 g – 8 oz brie
- 60 g – 2 oz cream cheese
- 2 –3 tbsp cane sugar – for coating
- 16 walnut – halves
Instructions
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Using a small knife, make a slit in each date and remove the pit.
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Insert half a walnut into the centre of each date.
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Remove the rind from the brie, leaving about 170 to 200 g – 6 to 7 oz soft cheese.
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Place the brie and cream cheese in a food processor, then blend until smooth and creamy.
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Transfer the cheese mixture to a piping bag, then pipe it into each date, filling generously and smoothing the top.
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Place the filled dates in the fridge for 20–30 minutes, until firm.
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Sprinkle or roll the tops in cane sugar, making sure they are evenly coated.
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Using a kitchen torch, caramelise the sugar until golden and crisp.
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Let the sugar set for a minute before serving so it forms a clean, crisp top.
Recipe Notes
- If you don’t have a kitchen torch, place the dates briefly under a very hot grill. Watch closely as the filling can soften quickly.
- Chill the dates well before brûléeing. A firm filling holds its shape better while the sugar caramelises.
- Serve shortly after brûléeing while the topping still holds its crisp texture.