Burnt To Order

After reading everybody else’s rave reviews I had to come here and check it out myself. I love custard and their crème brûlée didn’t disappoint. We had the 50 Shades, which was earl grey custard with berry compote and it was soo yummy. You can tell they really care about the quality of their product and you having an authentic crème brûlée experience because she made us wait for the crust to harden sufficiently even as I stood there with spoon in hand like I was ready to attack. If you’re ever in Crossroads Market I think it’s definitely worth trying! You also get a stamp when you buy one and another stamp when you return the glass jar. After a certain number of stamps you get one for free!

Remember that scene in Amelie, where she said that one of her favorite things to do was cracking the top of a crème brûlée with a spoon? It’s probably one of the most satisfying sensations in life, and here at Burnt to Order, you can indulge that pleasure every weekend. In vanilla, sure, or how about strawberry shortcake? Or apple pie brûlée? Or any one of the combinations Jesse lovingly perfects, and then re-​perfects? Or if you’re vegan like me, their vegan flavor of the week?
This has become one of my favorite weekend rituals, and I love how Jesse & the Burnt to Order team seem to know everyone and have this passion for what they’re torching to maddening pillowy deliciousness right before your eyes. The way she describes each flavor makes me want to buy all of them! And I can only eat the vegan option, haha!
Timing is everything, because their space in the farmers market is small, but if you can’t find a seat, you can take yours to go. The brûlée top is crackable for up to 3 hours. You can get a frequent customer card which, not only rewards you for eating magical things, but you can get an extra stamp if you take your order to go and bring the jar back. Delicious and eco-​friendly, yay.
But, probably my favorite thing is Jesse’s Bill Nye the Science Guy ringtone. Cop a squat, order your favorite flavor and give her a call.

Crème Brulee is one of my favourite classic custard desserts. I prefer mine where the custard is creamy but not overly sweet and the caramelized sugar cracks away beautifully when broken. This past summer I was introduced to the specialty crème brulees crafted by Chef Jesse at Burnt To Order, and I haven’t been able to eat any other crème brûlée since.
Burnt To Order can be found on weekends at the Crossroads Market in Calgary. The menu serves up granola and breakfast brulees, but I’m mostly interested in the specialty crème brulees. Burnt to Order offers 4 core flavours on their crème brûlée menu that change every season, and each weekend there is a special feature as well. The crème brulees are gluten free and there’s even a vegan option available, meaning there’s a dessert here for everyone.
Although the flavours of each brulee are different, the custard base is just about the same. The crème brulees are smooth, creamy, and it is literally impossible to have just one bite. At $ 8.50 each, or 3 for $ 24, the prices are incredibly reasonable for the quality of dessert that you receive.
During the summer time the Bean & Basil was, unexpectedly, the flavour combination I fell in love with. A vanilla bean crème is bruleed and topped with fresh strawberries, microbasil, and a drizzle of 10 year aged balsamic vinegar. The strawberry and basil combine well, and the balsamic adds a tart component that cuts through the rich custard base.
Another favourite from the summer was the Cracker Jacked (also on the fall menu!), which featured a popcorn infused vanilla custard topped with salted caramel sauce and kettle corn from Sugar Creek. I’m a huge sucker for freshly made kettle corn, and the sweet and salty balance in this crème was delightful.
Burnt To Order utilizes local and exotic ingredients and is environmentally conscious by serving the crème brulees in reusable Mason jars. The flavour combinations range from classic to contemporary. and many are innovative flavours I would never think to pair with a classic crème brûlée. I’ve loved all the flavours I’ve tried so far, and every trip to Calgary now includes a stop at Crossroads Market to pick up a couple crème brulees to enjoy when we are back home in Edmonton. As long as you let the «char-​ista» know that you’re bringing the brulees elsewhere, the toppings are packaged separately and everything transports incredibly well for later enjoyment.
The fall menu is now featuring an apple pie crème that is totally calling my name. With fall spiced Golden Delicious apples paired with salted caramel custard, it sounds like I need to make a trip down to Calgary. Stop by the market Friday-​Sunday each week and get yourself some crème!

Move over cupcakes, pies and ice cream! Burnt to Order specializes in CRÈME BRULEES and they are a vendor in the Blackfoot Farmers Market located behind Espresso PI Café and beside Sugar Creek Gourmet Popcorn!
I discovered Burnt to Order while I was browsing the market. I noticed that they specialized in crème brulees and having the sweet tooth that I have, I HAD to stop and read what was offered. I was instantly drooling. Jesse, who is the owner of Burnt to Order was super friendly and welcoming! She didn’t hesitate to tell us about her business and what flavors were offered. They have a simple rustic yet cute set up, wood top tables, and high chairs where you can sit and enjoy your brulee. There is an open glass cooler with the premade mason jars of crème brluee as well as some jars of chocolate and caramel sauce! There is a table in the center where the assembly and garnishing takes place. I love the fact that there are different flavors with both local and exotic ingredients utlized and they have weekly feature flavors that are seasonally inspired and follow trends. She mentioned that the top seller is Cracker Jacked which is a classic Madagascar bourbon vanilla crème brulee with kettle corn on top and drizzled with homemade salted caramel. I love classics and popcorn so my gf and I both went with Cracker Jacked.
Our crème brulees were literally burnt to order, garnished in front of our eyes and served to us. I grabbed my spoon, did the ol’ tappity tap on the crystalized sugar and it made a beautiful crack! WOW WOW WOW, the custard was nice and rich, silky smooth, absolutely delicious, really made to perfection! The crystalized sugar and kettle corn made for a great texture combination with the custard and the vanilla was very obvious within the custard. Looking at the bottom of the mason jar, you are able to see the vanilla beans that sank to the bottom, heavenly!!! While we were really enjoying our brulees, my gf and I were able to sit and chat with Jesse which was really nice and bounce flavor ideas around. We came to the end of our brulees and we were literally trying to scrape every spec of custard and sugar, we were sad that our brulees were gone! :(
As you know, the crème brulees are served in mason jars — ask for a loyalty card which you will receive an initial for every brulee you order and if you sit and eat your dessert there, return the mason jar for another initial, OR if you want to keep the mason jar you’re more than welcome. After 12 visits and/​or return of jars, you get a crème brulee for free, loyalty pays off ;) OH!!! If you’re in a rush, you can take your order to go! She packs all the garnishes separately and has pre-​burnt sugar so it will be easy to crystalize at home! Geez, Jesse rules!
I’m super excited for the success that will come from Burnt to Order! Not only are her crème brulees really REEEALLLY amazing, but I think all the different flavor combinations and keeping up with seasons will be super beneficial as everyone always wants the next best thing. They also do catering! How cute would these be at a wedding or a girl’s night!!! Ahhh, the possibilities! Burnt to Order… you are the next best thing.

Found in Crossroads Market.
Burnt to Order does one thing only and they do it damn well. Specializing in creative crème brulees, watch owner Jesse burn that sugar crust right in front of you. Fantastic concept driven by a passionate chef.
Using balsamic to cut the fat of the crème in the Bean & Basil (strawberries, basil, balsamic) was genius. The base of this dessert was delicious with the perfect balance of sweetness. I can’t wait to try all the other creations, which may change frequently as they are seasonally inspired.