Christmas Crème Brûlée
Christmas Crème Brûlée
SaltSpring Kitchen Co.
4
6-7 hours
30-35 minutes
French
Dessert
With its smooth texture and caramelized sugar crust, our Christmas Crème Brûlée is a show-stopping addition to any holiday menu. Delight your guests with this exquisite but not hard-to-make holiday treat.
You'll need about 45 minutes of active prep time, then 6 hours to overnight, to set the custard. Baking time is about 30-35 minutes, then before you serve it you'll need another 15 minutes or so of prep, depending on your experience and comfort levels with the torch.
Ingredients
1 ½ cups Whipping cream
½ cup Whole milk
2 tbsp Granulated sugar
¼ tsp Sea salt
1 Cinnamon stick
1 Nutmeg nut, crushed
6 Whole allspice berries
5 Egg yolks
¼ cup SaltSpring Kitchen Co. Winter Wonder Jam
½ cup Granulated sugar
Directions
- 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.
- In a medium sized mixing bowl whisk the egg yolks until well combined, but not bubbly or frothy.
- 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.
- 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.
- Pour the cream yolk mixture into the prepared ramekins, filling each ¾ full.
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.
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.
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Spread 1 tbsp of Winter Wonder Jam over the surface of the custard.
Sprinkle the surface with 2 tbsp of granulated sugar.
Using a torch, caramelize the sugar over the surface of the custard, making a thick hard crust.
The jam insulates the custard, so let cool and set 5 minutes before serving and cracking the caramel. Enjoy!
