Créme Brûlée Recipe
basil Hayden bourbon | purple basil | nutmeg
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Ingredients
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Créme Brûlée Base
Method
Preparation
- 1
Infuse the Cream
In a saucepan, combine the heavy cream, purple basil leaves, and nutmeg. Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
- 2
Prepare the Custard Mixture
In a bowl, whisk together the egg yolks and granulated sugar until pale and smooth. Slowly pour in the infused cream while whisking continuously to prevent curdling. Add the vanilla extract and Basil Hayden bourbon, stirring to combine.
- 3
Bake the Créme Brûlée
Preheat your oven to 325°F (160°C). Strain the custard mixture through a fine sieve into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custards are set but still jiggly in the center.
- 4
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- 5
Caramelize the Sugar
When ready to serve, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it is melted and bubbly. Let it sit for a minute before serving.