By Marie-Antoinette Issa.
Generations of pastry makers have been taught that burnt baked goods equate to an epic failure. Charred crusts, over-baked edges and blackened bits were seen as kitchen disasters rather than culinary triumphs. However, in a delicious plot twist, bakers around the world are deliberately turning up the heat and the results are delicious.
Basque Cheesecake: The OG Of Overbaking
If there’s one dessert that firmly placed the ‘burnt’ trend on the map, it’s the Basque cheesecake. This Spanish wonder is baked at an unusually high temperature, causing its top to darken into a caramelised, crackly layer while the centre stays lusciously soft and creamy. Unlike its prim-and-proper New York counterpart, which demands precision and a water bath, the Basque cheesecake thrives on imperfection - its scorched top and rustic, freeform shape are part of its allure.
Burnt Brûlée
Leading the list of other desserts where burnt is deemed brilliant is the classic crème brûlée - which actually means ‘burnt cream’ in French. While this commitment to caramelisation has been utilised by Francophiles for years, many modern bakers are taking inspiration from the flame-to-sugar technique (and the flavour it produces) by intentionally also blackening crusts and fillings for a deeper, smokier dimension. Examples include brûléed citrus tarts or miso-caramel pies with a blackened shortcrust - which prove that a little charring can go a long way in elevating flavour.
A (Burnt) Turkish Take on Milk Pudding
One of the most fascinating desserts that taps into the appeal of burnished sweetness is the Turkish burnt milk pudding or kazandibi. This traditional Ottoman dessert combines a smooth, wobbly milk pudding with a deliciously caramelised, almost toasted bottom layer. The result is a flavour profile that tastes like creme brûlée’s bold cousin, with a toasty marshmallow twist.
The unique charm of kazandibi lies in its ‘burnt’ layer - achieved by carefully caramelising the bottom of the pudding to create a rich, smoky finish. This step adds an unexpected complexity to the dessert, with a deep, caramel-like flavour and a sweet, smoky finish, that showcases how intentional 'burnt' elements can add depth to a dish, taking it from simple to sublime.
Black Cocoa Croissants: A Dark Twist on a Classic
What happens when you swap golden, flaky pastry for something dark and dramatic? Enter the black cocoa croissant. Using ultra-dark cocoa powder and activated charcoal (typically made from coconut shells or wood) these pastries have a rich, slightly bitter edge that enhances the buttery layers. While not technically burnt, the black-on-black effect is moody and modern, making them a favourite for Instagram feeds and coffee shop counters alike.
Beyond the Basics: Other Burnt Delights
The fascination with fire doesn’t stop at burnt crusts - with Chefs implementing a range of hacks to give baked foods an intentionally burnt flavour. Think sourdough loaves dusted with ash, or charring butter before folding it into the batter of a cake for a rich, nutty flavour. This sudden obsession with ‘over-baking’ is multi-faceted. Part of it is visual - deep, dark tones which make for striking presentations, but, more importantly, charring adds complexity.
Burnt baking can bring bitterness to balance sweetness and a blackened crust adds crunch and contrast to soft interiors. It’s the same principle that makes fire-kissed pizzas and seared meats so irresistible. Burnt bits simply taste better!
