Crispy Fillo Dough, Catalán Vanilla Brûlée And Aged Rum Raisins Recipe

Prepare the Fillo Dough

Preheat the oven to 375°F (190°C). Layer 6 sheets of fillo dough on a baking sheet, brushing each layer with melted butter and sprinkling sugar in between. Cut into desired shapes.

Bake the Fillo Dough

Bake in the preheated oven for 10-15 minutes or until golden and crispy. Allow to cool.

Prepare the Cream Mixture

In a saucepan, heat the heavy cream, milk, and split vanilla bean (scrape seeds into the mixture) over medium heat until just simmering.

Whisk the Egg Yolks

In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.

Combine and Cook

Slowly whisk the hot cream into the egg mixture. Return to the saucepan and cook over low heat, stirring continuously until thickened (about 5-7 minutes).

Chill the Brûlée

Pour the mixture into ramekins and refrigerate for at least 4 hours or until set.

Caramelize the Top

Sprinkle sugar on top of the set crème and use a kitchen torch to caramelize until golden brown.

Soak the Raisins

In a bowl, combine raisins and aged rum. Let soak for at least 1 hour, or preferably overnight.