Three Spice Creme Brulee
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
50
Sourness
43
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
3 cup
Heavy Cream1 cup
Granulated Sugar1 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)6 large
Egg Yolk18
Pecans6 small
Mint (sprigs)Directions:
1
Special equipment: Six 6- to 8-ounce shallow ramekins; a kitchen blowtorch Preheat the oven to 300 degrees F
2
Put six 8-ounce ramekins on a rimmed baking sheet or in a large, shallow baking dish
3
For the custard: Put the heavy cream, 2 tablespoons granulated sugar, 2 tablespoons light brown sugar, the cloves, cinnamon and nutmeg in a small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves and the cream comes to a bare simmer
4
Meanwhile, whisk together the egg yolks, 2 tablespoons of the remaining granulated sugar and 2 tablespoons of the remaining light brown sugar in a medium bowl
5
Slowly whisk the hot cream into the egg yolk mixture
6
Strain the custard into a pitcher or large measuring cup
7
Divide the custard evenly among the ramekins
8
Place the baking sheet in the oven, then carefully add enough hot water to come halfway up the sides of the ramekins
9
Bake until the custards are just set at the sides and still wobbly in the center, about 30 minutes
10
Remove the ramekins from the water and let cool completely on a wire rack, about 30 minutes
11
Leave the oven on
12
For the garnish: While the custards cool, spread the pecans on a baking sheet and bake until they are brown and toasty-smelling, about 10 minutes
13
Whip the cream in a medium bowl until soft peaks form
14
To assemble: Sprinkle the remaining 3/4 cup granulated sugar evenly over the tops of the custards
15
Using a kitchen torch, cook the tops until the sugar melts and turns deep amber
16
Allow the sugar to harden, about 2 minutes
17
Top each creme brulee with a dollop of whipped cream, 3 pecans, a fresh raspberry and a mint sprig, if using
18
Dust with some confectioners' sugar and serve