Spiced Creme Brulee

The very first time I tried Creme Brulee at a friends engagement, I was blown away. The cracked sugar and creamy cold custard left a lasting impression on my mind. Over the years, when given a chance, I would always order this heavenly dessert. I finally got around to trying and perfecting it for myself!

4 egg yolks + 1 whole egg
1/2 cup white sugar
2 cups heavy or whipping cream
1 tsp vanilla essence
1 tsp cinnamon powder + 2 tsps white sugar

You will also need an oven proof dish, boiling water, strainer, glass ramekins or canning jars and a kitchen safe blow torch.

Beat the eggs with the sugar

In a saucepan bring the cream and the vanilla to a gentle simmer

Temper the eggs by pouring the hot cream in a little at a time till well incorporated

Strain the mixture and pour into ramekins

If you notice bubbles or froth at the top, blast away with a blow torch

Place the ramekins into an oven proof dish and fill the container half way up the ramekins with boiling water

Bake in a 350 degree oven for 20 - 30 mins till the custard is set and slightly jiggly

Cool, cover and refrigerate for 24 hours

After 24 hours, and just before serving, mix the cinnamon powder and sugar together and spoon a tsp into each ramekin, shaking off the excess.

Using your blow torch caramelize the sugar evenly leaving a nice hard layer of sugar to crack into.

Watch step by step instructions of this video

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