Imagine my excitement upon seeing crème brûlée being served in tiny little espresso cups at a restuarant. Genius. And what was most exciting to me about trying this serving method, was the ability to test different flavors, flavors that were all pulled directly from the liquour cabinet. I used my absolute favorite crème brûlée recipe from Barefoot Contessa.
While crème brûlée is the easiest dessert ever, it does require minimal attention. Otherwise you end up with something like this...
After a quick correction, a stir and some pouring, it was ready for the oven. Each of the espresso cups received a teaspoon of liqueur prior to the creme mixture being poured in.
The best part...
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon liqueur
Preheat the oven to 300 degrees F.
1. the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined.
While it was fun to do a side-by-side taste test, I really should have just done one at a time. One taste from each was my limit, but that one bite was enough to determine that Cointreau was the winner--by far. The Godiva was my least favorite, not surprising since I don't like white chocolate. That bottle of Godive is from an unfortunate experiment with peppermint white chocolate martinis a few New Year's ago. It seems that this bottle is destined to stay with me forever.
Regular sized crème brûlée does however have the distinct advantage of having a much larger surface area. Brûléed sugar to crème ratio is very important.
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon liqueur
Preheat the oven to 300 degrees F.
1. the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined.
2. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. 3. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur.
4. Strain into a pyrex and pour into 6 to 8-ounce ramekins until almost full.
4. Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
4. Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
5. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
6. To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
6. To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
6 comments:
oh my....yum, yum, yum!! do you have to have one of those little flame throwers to make it successfully?
I dearly love Crème Brûlée...I love any kind of pudding! WOW..you've got some kind of liquor cabinet with the "good stuff".
I have a bottle of Avalanche peppermint schnapps that is surely older than your Godiva, and some chili beer that will probably still be in my basement at the time of my death. Why don't I just throw it away? Because that would be a waste, of course!
Thanks Michelle--felt like a bit of an alchie posting the pic. I felt like I needed a disclaimer that "all alcohol in photos has been in my possession for years at least... :)"
Shannon-you still have chili beer because what is that? :)
And Leslie--My opinion is that you do need the torch but there are many that disagree. You can technically stick it under the broiler but my experience has always been that the creme gets hot and melted before the sugar carmelizes and then the smoke detector goes off. :)
I like the sound that the caramelized sugar makes when you break it. Wish I had a blowtorch :)
Our liquor cabinet over flows into 3 cabinets and then the basement. We each have maybe a drink once a month. I use it almost entirely for baking. Have you tried Nocello? Excellent with anything chocolate.
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