Crème Brûlée
Crème Brûlée
Brie Thompson
6
15 minutes
55 minutes
This French classic is the dessert I reach for when I want to impress without any stress. Silky, tarragon infused crème brûlée sits under a thin, crackling layer of caramelized sugar, and every spoonful tastes like a little luxury. Top it with fresh berries and watch the spoons race to the bottom.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 4 cups Heavy Cream
- 6 Sprigs Fresh Tarragon
- 6 Tbsp Sugar
- 6 Large Egg Yolks
- 2 Tbsp Barrel Aged White Thick Sweet Balsamic
- Sugar, to top
- Fresh Berries, to garnish
- Fresh Tarragon Sprigs, to garnish
Directions
- Preheat the oven to 325°F. Bring the heavy cream and tarragon to a light simmer in a small saucepan, being careful not to let it boil.
- Meanwhile, whisk together the sugar and egg yolks until well combined and lightened in color.
- Remove the tarragon sprigs from the cream with a spider strainer. Whisk ¼ cup of the hot cream into the egg mixture to temper the eggs, then whisk in the remaining cream. Stir in Barrel Aged White Thick Sweet Balsamic.
- Pour the custard into ramekins, preferably wide and shallow. Place the ramekins in a large baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, taking care not to get water in the custard.
- Bake until the custards are set but slightly jiggly in the middle, 40 to 45 minutes.
- Remove from the oven and let cool slightly. Refrigerate for at least 2 hours.
- Just before serving, sprinkle 2 to 3 tsp sugar over the top of each custard. Caramelize with a kitchen torch until golden. If you don’t have a kitchen torch, broil on high until golden, 2 to 3 minutes.
- Garnish with berries and tarragon sprigs. Serve immediately.
2 comments
Olivelle
Hi Tammy,
You could easily replace the Tarragon with the Crème Brûlée Balsamic (or really any of our other fruity balsamics) if you’d like!
Hi Tammy,
You could easily replace the Tarragon with the Crème Brûlée Balsamic (or really any of our other fruity balsamics) if you’d like!
Tammy
Could you use the cream brulee balsamic?
Could you use the cream brulee balsamic?