CHAMOMILE CREME BRULEE RECIPE

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Who doesn’t love dessert? Whether it’s cake, ice cream, cookies, or pies, dessert is kind of a big deal at BFFF. But what about creme brulee? Just saying it brings to mind a complicated process– it’s a dessert that involves fire. Scary, right? Not so much! Just check out this recipe (and tips for that fiery end step) by Katherine Hysmith of The Young Austinian below! Here’s what Katherine has to say:

“The concept of crème brulee scares many home cooks, but it’s really one of the easiest desserts to make. The custard base calls for ingredients you will almost always have on hand including eggs, heavy cream, and sugar. A few extra and simple flavor additions, like mellow chamomile tea, take the dessert from basic to brag-worthy. When it comes to creating the crackly sugared top, you have two easy options: torch or broiler. And if you’re a fan of crème brulee, like me, take the extra step and make the teensy investment in a torch, but skip the fancy models at high-end kitchen shops and head to a hardware store instead. There you’ll find small plumber’s propane torches that do same job, for half the price.”

creme-bruleeCHAMOMILE CREME BRULEE

ingredients

(Serves 4)

–1 tbsp loose-leaf chamomile flowers (or 3 tea bags)

–2 ½ cups heavy cream

–4 egg yolks

–1 teaspoon vanilla

–½ cup sugar

–Pinch of salt

–Hot water

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instructions1

  1. In a small sauce pan over medium-low heat, combine the chamomile tea and heavy cream and simmer for 15 minutes. Remove from heat and discard tea.
  2. In a medium-sized bowl, whisk together the egg yolks, vanilla, and ¼ cup sugar until smooth and creamy. Continue to whisk and slowly add a bit of the heated cream to temper the eggs. Whisk in the remaining cream and a pinch of salt.
  3. Set oven to 325 degrees and place four ramekins or other small oven-proof containers (like a teacup) into a cake pan or roasting pan (or any pan with tall sides).
  4. Fill each ramekin with custard, leaving a ¼-inch space at the top. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Place the pan in the middle of the oven and bake until the custard is just set and still a little wobbly in the center, about 30 to 45 minutes.  Remove the ramekins from the pan and let cool slightly before refrigerating for two hours (or up to 2 days).
  5. Remove the custards from the refrigerator 15 minutes before bruleeing the tops. When ready to serve, evenly sprinkle the remaining ¼ cup of sugar over the tops of the custards (1 tablespoon per ramekin). Melt the sugar using one of the following methods.

BRULEE WITH TORCH: Carefully light a torch and hold the flame directly over the sugar, rotating in tiny circles to avoid burning. Melt the sugar until a crispy layer forms.

BRULEE WITH BROILER: Move the top oven rack as high as possible. Place ramekins on the top rack and turn on the broiler. Broil for a few minutes until the sugar is evenly melted and golden brown, rotating the ramekins as necessary.

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Let the ramekins cool for 5 minutes before serving.

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