Thyme-Infused Créme Brulee

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a pot over medium-low heat, bring cream to a simmer (DO NOT LET BOIL!).
  • Remove from heat and add thyme; let steep several minutes, then discard thyme.
  • Meanwhile, whisk together the egg yolks and 1/2 cup sugar about 3 minutes until thick and pale yellow.
  • Very, very gradually whisk the hot cream into the yolk-sugar mixture. DO NOT ADD HOT CREAM QUICKLY OR IT WILL COOK THE EGGS.
  • Distribute custard between 4 (6-oz) ramekins.
  • Place ramekins in a shallow baking pan and fill pan with hot tap water to halfway up sides of ramekins, being careful not to let water splash into custards.
  • Bake at 325F approximately 35 min until custards are just set around the edges with slightly jiggly centers.
  • Remove from oven and let ramekins cool in the water bath 10 min, then chill custards in the fridge at least an hour.
  • Sprinkle 1 Tbs sugar over each custard.
  • Hold a kitchen torch 2 inches above each custard until sugar browns and forms a crust.
  • Serve immediately.
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