Monstera 'Crème Brûlée'

Cultivated form and natural range of Monstera 'Crème Brûlée'

‘Crème Brûlée’ is a cream-heavy cultivar from the Monstera deliciosa ‘Thai Constellation’ line.

Monstera deliciosa occurs naturally from southern Mexico into Guatemala, where it grows as a tropical climber.

Care for Monstera ‘Crème Brûlée’

Keep Monstera ‘Crème Brûlée’ around 18–25 °C in bright, indirect light, with broad cream areas protected from strong midday sun. Give the thickening main stem a sturdy pole or plank early, fasten the stem loosely and leave the leaf stalks free.

Moderate humidity suits this Monstera, with gentle airflow around new leaves.

Temperature: If conditions approach 10 °C, move the plant away from the cold source.

Water thoroughly after the upper portion of the root ball has dried, using a coarse aroid mix that drains promptly. Avoid moving a small root system into an oversized pot with a wet centre; increase the pot only as roots occupy the existing mix.

Feed moderately while new leaves are forming. When pruning, retain enough green tissue on the active vine to support growth, especially where several leaves carry very large pale areas.

Repot into a slightly larger pot when roots crowd the container. If the plant or its support becomes unstable, secure the support and stabilise the pot.

Take a healthy Monstera cutting with at least one node; an existing aerial root usually helps it establish more readily.

Common problems with Monstera ‘Crème Brûlée’

• Brown patches in cream tissue: Hot sun, abrupt drying or root stress can leave brown patches in cream tissue. Move the plant out of intense sun and re-establish even moisture if the rootball has been drying too hard. If the plant remains limp or declines despite suitable moisture, unpot it for a direct root check. Preserve firm roots and cut away only sections that have become soft, hollow, slick or foul-smelling. Firm leaf tissue can stay in place even when a pale area has been cosmetically marked.
• A run of very pale, weak leaves: Check how much green tissue remains on the active shoot. If new growth continues with too little green to sustain itself, shorten the vine to an earlier healthy node that carried a stronger balance of green and cream.
• Several leaves yellow while the mix stays wet: Let the rootball drain and delay the next watering. Continued wilting or decline calls for a direct root inspection. Keep structurally firm roots even if their colour varies, remove only soft, hollow, slick or foul-smelling sections, and repot when the root zone needs fresh airy substrate.
• Later leaves remain small and barely divided: Start with the stem and light. Keep the main vine firmly supported and move the growing point gradually into brighter indirect light if it is stretching. If the rootball is tightly packed or the mix has compacted and drains poorly, repot into fresh airy substrate. Changes in leaf size and division will show only in new leaves.

Monstera ‘Crème Brûlée’ is toxic to people and pets

• Keep this plant away from children, cats and dogs.
• Its leaves and stems contain insoluble calcium oxalate crystals, which can irritate the mouth, throat, skin and eyes.
• Chewing may cause burning pain, drooling, swelling, vomiting or difficulty swallowing. Contact a veterinarian or medical professional after exposure, especially if swelling or breathing problems occur.

Where does the name Monstera come from?

Monstera comes from Latin monstrum or monstrosus, words for something unusual or abnormally formed, referring to the striking holes and divisions in the leaves.

Michel Adanson established the genus Monstera in 1763 in Familles des plantes, volume 2, page 470.