No breakfast or brunch today – I’m in the mood to share my crème brûlée recipe instead! Well… I suppose you could present crème brûlée for a brunch option…. 🙂
Crème brûlée is one of those desserts that is considered fancy, high end, and pretentious enough, that there is this assumption that it’s difficult or finicky to make… but that couldn’t be further from the truth!
Crème brûlée is a very quick, simple custard that is baked at a moderate temperature to set it. It comes together in just minutes, in terms of actual labour… and it’s sure to impress!
This is my basic Boozy Crème Brûlée from The Spirited Baker. Like many desserts, this one adapts very well to use liqueur as a flavouring agent – in particular, cream liqueurs. This works well with *any* cream based liqueur, so go with what you love. My personal favourites are Amarula and Baja Rosa, and Bailey’s is always a popular option.
Whatever liqueur you choose, you’ll find this to be a very easy, go-to recipe when you want something a little more elegant for dessert. Be sure to order your copy of The Spirited Baker for more easy, interesting, and delicious desserts flavoured with various spirits and liqueurs!
Basic Boozy Crème Brûlée Recipe
8 Egg yolks
1/4 cup Sugar
1/2 cup Cream liqueur of choice
1 1/2 cups Heavy cream
1/4 cup Sugar
Preheat oven to 325ºF (160°C)
Combine egg yolks and sugar together in a bowl, whisking until the mixture becomes thick and pale yellow. Add approximately half of the liqueur, whisking until incorporated and smooth.
In a small saucepan, combine remaining liqueur with heavy cream, heating to a simmer. Remove from heat. Slowly drizzle hot cream mixture into the egg mixture, whisking constantly. Pour into 6 ramekins or custard cups, and arrange in a large pan. Carefully add water to the large pan, till about halfway up the sides of the ramekins.
Bake until custard is set, but wiggles in the middle – about 45-50 minutes. Remove from oven, allow to cool to room temperature, and then chill for at least 2 hours.
When ready to serve, sprinkle 2-3 tsp sugar evenly over each custard. Use a small, hand held kitchen torch to melt sugar.
|Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.
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How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
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