Bourbon Barrel Vanilla Bean Crème Brulee Recipe
Make Bourbon Barrel Vanilla Bean Crème Brulee Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard Base
Topping
Method
Preparing the Custard
- 1
Infuse the Cream
In a medium saucepan, combine the heavy cream and the vanilla bean (split open and seeds scraped) over medium heat. Bring to a simmer but do not boil. Remove from heat and let it steep for 15 minutes.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and the granulated sugar until the mixture is pale and slightly thickened, about 2-3 minutes.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Add the bourbon and mix well.
- 4
Strain the Mixture
Pour the custard mixture through a fine-mesh sieve into another bowl to remove the vanilla bean pod and any coagulated egg bits.
Baking
- 5
- 6
Fill Ramekins
Evenly distribute the custard mixture among the ramekins.
- 7
Bake
Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center still slightly jiggles.
- 8
Cool
Remove the ramekins from the water bath and let them cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours or overnight.
Caramelizing the Sugar
- 9
Prepare for Topping
Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over the top of each chilled custard.
- 10
Caramelize
Use a kitchen torch to caramelize the sugar until it forms a golden crust. If you do not have a torch, you can place the ramekins under a broiler for about 2-3 minutes, watching closely to avoid burning.
