"carrot Cake" Crème Brûlée Recipe

Infuse milk with carrot and spices

In a medium saucepan over medium heat, combine 1 cup whole milk, 1 cup heavy cream, 3 tablespoons finely grated carrot, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon salt. Add 1 teaspoon vanilla extract and 1 teaspoon unsalted butter. Warm mixture until it just begins to steam and small bubbles form at the edges (do not boil), stirring occasionally, about 6–8 minutes. Remove from heat, cover, and let steep 15 minutes to extract carrot and spice flavor.

Prepare egg-sugar mixture

While the milk is steeping, whisk 6 large egg yolks with 1 cup granulated sugar and 2 tablespoons light brown sugar in a large bowl until the mixture is pale and slightly thickened (about 2–3 minutes).

Temper eggs and strain

Return the milk mixture to a gentle warm (if cooled), then slowly pour about one-third of the warm milk into the yolk mixture in a thin stream, whisking constantly to temper. Continue adding remaining milk slowly while whisking. Pour the tempered custard through a fine-mesh sieve into a clean bowl to remove the grated carrot and any coagulated bits.

Bake in a water bath

Preheat oven to 300°F (150°C). Place six 6-ounce ramekins in a deep baking dish or roasting pan. Divide the strained custard evenly among the ramekins. Pour hot water into the pan to come halfway up the sides of the ramekins. Carefully transfer to the oven and bake until custards are set but still slightly jiggly in the center, about 30–35 minutes. Remove ramekins from water bath and cool to room temperature, then refrigerate at least 3 hours or up to overnight to fully set.

Caramelize sugar on top

When ready to serve, sprinkle about 1 tablespoon granulated sugar evenly over each chilled custard (use the provided 6 tablespoons). Using a kitchen blowtorch, heat sugar in a slow, circular motion until it melts and forms a deep amber, brittle crust, about 1–2 minutes. If you don't have a torch, place under a high broiler for 2–3 minutes watching closely to avoid burning. Let crust rest 1–2 minutes to harden.

Preheat a small skillet over medium heat. Add 1 cup roughly chopped walnut halves, 1 teaspoon melted butter, 1 tablespoon light brown sugar and 1/8 teaspoon salt. Toast, stirring frequently, until nuts are fragrant and sugar has caramelized and coated the walnuts, about 4–6 minutes. Remove from heat and spread on parchment to cool completely. Reserve 1/2 cup for garnish and chop the remainder finely to sprinkle into the ice cream or on the custard as desired.

Make cream cheese base

In a medium bowl, beat 6 oz softened cream cheese with 1/2 cup granulated sugar until smooth and no lumps remain. Stir in 1/2 cup whole milk until combined, then whisk in 1 cup heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon lemon zest and 1/8 teaspoon salt until fully combined.

Chill and churn

Cover the ice cream base and chill in the refrigerator for at least 2 hours (or overnight) until cold. Churn in an ice cream maker according to manufacturer instructions (usually 20–25 minutes) until it reaches a soft-serve consistency. During the last 2 minutes of churning, add 1/2 cup of the finely chopped toasted walnuts to incorporate. Transfer to a container and freeze at least 2 hours to firm before serving.

To serve, place a brûléed ramekin on each plate. Add a scoop (about 2–3 oz) of cream cheese ice cream next to or atop the ramekin. Sprinkle 1–2 tablespoons mini carrot cake crumbles or crushed spice cake around the ice cream. Scatter 1–2 tablespoons toasted walnut pieces over the ice cream and on the custard edge. Optionally dust a light sprinkle of powdered sugar over the crumbles for presentation.

Serve immediately so the contrast between warm, crisp caramelized top and cold cream cheese ice cream remains. Any leftover ice cream should be covered and held in the freezer; brûlée crusts are best when freshly torched.