Crème brûlée is a rich custard topped with a caramelized sugar crust.
A classic brûlée has only 4 ingredients: egg yolk, cream, sugar and vanilla bean; when prepared properly it takes 3 days to execute.
It is part magic, part science and part finesse.
To eat a perfect crème brûlée is to know joy.
Burnt to Order serves hand-crafted, hand-fired crème brûlée prepared using traditional French methodology combined with modern flavors and techniques. Our menu reflects our love of both locally sourced and exotic ingredients and changes often to reflect the seasons and Chef Jesse’s restless soul.
Burnt to Order believes that quality ingredients are essential when preparing crème brûlée. We hand separate more than 1000 farm fresh eggs each week, use whole cream and real vanilla bean. We believe that sugar should excite not numb the palette and as a result our brûlées are less sweet than typical North American desserts.
Crème brûlée is naturally gluten-free and we always have a great vegan option on the menu.
Chef and owner Jesse King is a red seal chef who has worked at many of Calgary’s best regarded restaurants. She is a highly creative perfectionist who embraces the challenge of turning out hundreds of perfect pots of crème brûlée each week.
She is a lover of science and a world traveller, which is evident in her use of exotic ingredients and molecular gastronomical elements. She believes cooking is the ultimate act of love and should approached as such.
Chance Thomson is sous chef and Jesse’s son. His culinary skill, attention to detail and creativity allow him to execute chef Jesse’s many ideas. He is the master of crème brûlée burning.