- 8
Ingredients
- Creme:
- 1 tsp. unsalted butter
- 1 c. slivered ripe fruit, or small berries (opt.)
- 4 eggs
- 3 egg yolks
- 1 c. heavy whipping cream
- 1 c. milk
- 2 Tb. amaretto or frangelico
- 1/3 c. sugar
- 1 tsp. pure vanilla extract
- pinch salt
- Topping:
- 1/2 c. sugar
- 1 Tb. + 1 tsp. finely grated orange zest
Preparation
Step 1
1. Preheat the oven to 300 degrees. Lightly brush 8 (3") ramekins with melted butter and place in a large roasting pan. (If using fruit, divide the fruit evenly among the ramekins.)
2. Whisk eggs and egg yolks until slightly thickened. When well blended, stir in the cream, milk, liqueur, sugar, vanilla and salt. Pour this mixture into the prepared ramekins.
3. Carefully pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Bake about 30 minutes, until barely set when you gently jiggle them. It will still look runny in the middle.
4.Remove the pan from the oven and let cool. When cool, remove the ramekins from the pan, tightly cover each ramekin with plastic wrap and refrigerate at least 2 hours or up to 2 days. The custard will remain slightly soft in the center, even when cool.
5. TO FINISH: Preheat the broiler and place a rack as close to the flame as possible.
6. FOR THE TOPPING: Use a fork to toss the sugar lightly with the orange zest. Sprinkle an even layer of the sugar mixture across each custard to cover completely, about 1 Tb. each.
7. Place the sugared ramekins on a baking sheet and place under the broiler until the sugar caramelizes (colors) and bubbles, 2-4 minutes. Depending on your broiler, you may need to rotate them with tongs to color evenly. Remove and let cool. The sugar top will harden. The cremes may be served immediately. However, I prefer them chilled for at least one hour. (Note: If refrigerated for more than 3 hours the sugar crust will begin to weep.)
VARIATION:
Mexican Chocolate Creme Brulee--Heat the combined cream and milk in the microwave to hot, about 1 1/2 minutes. If necessary, continue to heat in 30-second increments. To the hot milk, add 4 oz. chopped milk chocolate, 1/4 c. unsweetened cocoa powder, 3/4 tsp. expresso powder and 3/4 tsp. ground cinnamon. Whisk until the chocolate is completely melted into the liquid. You may need to heat for an additional 30-45 seconds to encourage the chocolate to melt. When this liquid mixture has cooled to room temperature, continue with the main recipe instructions at Step 2. To enhance the chocolate, reduce the vanilla extract to 1/2 tsp. and replace the amaretto with 2 Tb. Kahlua. Finish as above.