For a small-scale dessert that’s enormously sweet, our velvety smooth Champagne-Infused Crème Brûlée is presented in petite ramekins and gently baked in a water-filled roasting pan. Sprinkle each with sugar, and caramelize with a kitchen torch to form a crisp outer shell. Top with tiny edible flowers for a fresh pop of color.
Champagne-Infused Crème Brûlée
2015-12-15 22:24:50
Makes 12 crème brûlées
Ingredients
- 1½ cups heavy whipping cream
- ½ cup Champagne
- ½ cup plus 3 teaspoons sugar, divided
- ½ vanilla bean, split lengthwise, scraped, and seeds reserved
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 6 egg yolks
Instructions
- Preheat oven to 300°. In a heavy-bottomed medium saucepan, combine cream, Champagne, ½ cup sugar, vanilla bean and reserved seeds, vanilla extract, and salt. Bring to a simmer, stirring to dissolve sugar. Remove from heat.
- In a small bowl, whisk egg yolks until smooth. Add approximately ½ cup hot cream mixture to egg yolks, whisking constantly. Add yolk mixture to cream mixture, whisking to combine. Using a fine-mesh sieve, strain mixture. Divide mixture among 12 (2.75-ounce) ramekins. Place ramekins in a large roasting pan. Add water to pan to come halfway up sides of ramekins.
- Bake for 25 to 30 minutes, or until set. Remove from oven, and let cool completely. Remove ramekins from water, and chill for at least 2 hours.
- Evenly sprinkle remaining 3 teaspoons sugar over brûlée surfaces (about ¼ teaspoon per brûlée), being careful to lightly cover entire surface of custard. Using a kitchen torch, gently direct flame at least 6 inches above custard, and torch until sugar is caramelized. Repeat with remaining 11 ramekins. Let cool for at least 2 minutes before serving.
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