Prep 30 mins
Cook 3 hrs
I've been on a creme brulee kick lately. A while ago I decided to make some orange julius and found a recipe online while looking for a way to use up the extra egg yolks. Since then I've bought a culinary torch, a creme brulee cookbook, and about 4 different flavored sugar shakers to play with. This particular recipe was adapted from the "Light and breezy creme brulee" recipe in my "Creme brulee, the bonjour way" cookbook. I've changed it around quite a bit since I was looking for a way to make a dessert that was rich, creamy, and not so loaded with fat that I couldn't enjoy it once in a while. I really love it, and hope you do too! :D
For the custard
- 1 cup evaporated milk
- 1 cinnamon stick, crushed
- 1 vanilla bean
- 1⁄4 teaspoon ground cardamom
- 1⁄8 teaspoon ground nutmeg
- 3 egg yolks
- 2 tablespoons honey
For the brulee sugar
- 2 teaspoons brown sugar
- 2 teaspoons granulated sugar
- Preheat the oven to 300 degrees.
- Put the cardamom and nutmeg in a clean cotton or linen cloth and tie it off with string to make a "tea bag." Pour the evaporated milk into a small saucepan. Cut off about 2-3 inches of the vanilla bean, and split the skin, scraping the seeds into the milk. Over medium heat, simmer the milk, bag of spices, crushed cinnamon stick, and the split vanilla bean until the top begins to shimmer and a slight skin forms. Try not to let it boil. Turn off the burner and allow to cool for about 10 minutes.
- In a medium sized mixing bowl whisk together the egg yolks and honey until well combined. Remove the spice bag from the milk mixture.
- Drizzle the milk mixture into the egg yolks, stirring constantly until thoroughly mixed. Try not to whip in any air bubbles.
- Strain the mixture through a fine sieve, pouring carefully to avoid splashing. Discard the extra cinnamon and vanilla bean along with any lumps caught in the sieve.
- Arrange 4 4-6 oz ramekins in a large baking pan. Pour the custard mixture evenly into the ramekins. Pour hot water into the baking pan until the water line reaches halfway up the ramekins. Cover loosely with foil and put the baking pan into the oven.
- Baking times will vary depending on the size and shape of the ramekins. I used 6 oz ramekins and they were done after about 50 minutes. In 4 oz. ramekins they were finished at about 35 minutes. Keep an eye on them, and when they're done, the centers should still jiggle a little bit when moved.
- When the custard is done, remove the baking pan from the oven and allow the ramekins to cool in the water bath.
- Once cool, cover each ramekin with plastic wrap and refrigerate for at least 2 hours.
- To serve: Mix together the brown sugar and granulated sugar in a small bowl.
- Remove the custards from the refrigerator and uncover. Sprinkle 1 tsp of brulee sugar evenly over the surface of each custard.
- If you have a culinary torch, use it to caramelize the sugar on the top of the custards and serve immediately. If not, stick the ramekins in a preheated broiler or salamander for 10-30 seconds or so. Watch closely and don't over cook or the custards will burn.
- Bon appetit! :D.
This is a loveley recipe and was quite an adventure to make (my DH helped), unfortunately he did'nt like the "strange spicey taste" at all. Never the less I want to thank you for the recipe because it got me to making my first ever creme brulee.