Yield: 5-6 Small ramekins.
Time Estimate: 7 1/2 hours, including 6 hours to cool.
Storage Notes: Keeps for 2 days in the fridge, but you will need to 're-brûlée' the top if you put back into the fridge to firm up again.
Crème brûlée is one of our all-time favorite deserts, and we're baking in the flavor twice with this recipe, swapping out plain sugar for our Vanilla Bean Cane Sugar in the mix, and finishing it off with our signature Caramel Crème Brûlée Cane Sugar. These do require a significant time to cool down and set in the fridge - we usually make these the day before we want them, then brûlée just before service to get that delicious, flaky candied crust. .
- 6 Egg yolks
- 1 Quart heavy whipping cream
- 1 Cup sugar
- 1/3 Cup Vanilla Bean Cane Sugar
- 1/3 Cup Caramel Crème Brûlée Cane Sugar
- Preheat oven to 325F.
- In a large bowl, combine egg yolks and sugar. Mix well.
- Working gradually, pour in cream little by little to combine.
- Put 5 or 6 ramekins on a large cake pan, and fill cake pan with water to the halfway mark.
- Pour cream mix into ramekins, and pop in the oven.
- Cook for around 45 minutes - you'll know that they're ready when they're firm around the edges but jiggly in the middle.
- Remove ramekins from oven, and allow to cook for 30 mins on the counter, then cover with saran and pop in the fridge. They'll be largely ready in 2 1/2 hours, but best after 6.
- When you're ready to serve, remove from fridge, and coat ramekins with Caramel Crème Brûlée Cane Sugar.
- If you have a food-safe blow torch, this is your moment to shine. If you don't you can get the same effect by setting your broiler on high, and roasting for a minute or two - keep an eye on them when broiling them as they can go from golden brown to burned very, very quickly.
- Remove, allow 1-2 minutes for the caramelized sugar on top to cool and harden, and serve.