Christmas Crème Brûlée

Directions

1. In a medium sauce pan, heat the cream, milk, sugar, salt and whole spices over medium heat until just steaming and warm. Reduce heat to low and simmer 10 minutes to allow the spices to infuse.
2. In a medium sized mixing bowl whisk the egg yolks until well combined, but not bubbly or frothy.
3. Preheat the oven to 325°F. Place 4 6oz ramekins in a shallow baking dish and fill the baking dish with enough water to cover half the ramekins, making a water bath.
4. Using a fine mesh strainer. Strain a ladleful of the warm milk into the egg yolks, whisk to combine and warm the yolks. In a fine stream pour the remaining milk through the strainer into the yolk mixture. Stir to combine, doing your best not to create any bubbles.
5. Pour the cream yolk mixture into the prepared ramekins, filling each ¾ full.

6. Carefully transfer the baking dish into the prepared oven. Bake for 30 to 35 minutes, until the center is just set and wobblily when moved.

7. Using tongs, carefully remove ramekins from the water bath and place on a cooling rack. Let stand 10 minutes then transfer the cooling rack and ramekins to the fridge to set, at least 6 hours or up to 4 days.

When ready to serve:

1. Spread 1 tbsp of Winter Wonder Jam over the surface of the custard.

2. Sprinkle the surface with 2 tbsp of granulated sugar.

3. Using a torch, caramelize the sugar over the surface of the custard, making a thick hard crust.

4. The jam insulates the custard, so let cool and set 5 minutes before serving and cracking the caramel. Enjoy!