Delicious!!!! I love this creme brulee. The custard was very smooth and creamy. Compare to the basic creme brulee, the caramel custard gave some extra smokiness. It is a great twist. Personally, I am not a big fan of caramel. But this caramel added one more layer of flavors in the creme brulee. It is purely good. The sugar topping was crunchy and sweet. I am sure you will like this recipe.
Caramel Creme Brulee (Adapted from bon appetit Desserts)
4 – 6 cups
– 5 large egg yolks
– 2 cups heavy whipping cream
– ½ cup sugar
– 4 – 6 tablespoons raw sugar
– 1 ½ teaspoons vanilla extract
– 1 tablespoon water
– ¼ teaspoon salt
- Preheat oven to 300˚F. Lay the ramekins into a 2-inch deep baking pan. In a kettle over high heat, boil a few cups water.
- In a medium saucepan, combine ½ cup sugar and the 1-tablespoon water together. Stir over medium-low heat until sugar dissolves. When the sugar has melted, increase heat and boil without stirring until syrup is deep amber color, about 5 minutes. Add cream slowly. The mixture will be bubbling. Stir over low heat until all caramel bits dissolve and mixture is smooth. Remove from heat. Cool slightly.
- In a large mixing bowl, combine egg yolks, vanilla, and salt. Beat the mixture until pale in color with an electric mixer, about 3 minutes. Add cream mixture gradually and beat until blended.
- Pour the mixture into ramekins evenly. Skim off any foam or bubbles. Slowly add hot water to baking pan until the water come halfway up sides of ramekins.
- Bake until custards are just set in the center, about 45 minutes. Remove ramekins from water and cool slightly. Refrigerate uncovered until cold, then cover and refrigerate overnight.
- Sprinkle 1-tablespoon raw sugar on top of each custard. Melt the sugar until deep amber color with a kitchen torch. Return the creme brulee back to the fridge until topping hardens, at least 1 hour and up to 2 hours before serving.
- I like using raw sugar for topping, but you can use regular sugar.
- If you don’t have a torch, you can use broiler. Place ramekins on a baking sheet. Broil until sugar melts and is deep amber color, about 3 minutes.
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