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Ingredients
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Carrot Cake Crème Base
Carrot Cake Mix-Ins (optional, makes it feel like carrot cake)
Topping / Finish
Method
Carrot Cake Crème Base
- 1
- 2
Infuse cream with carrot and spices
In a medium saucepan, combine heavy cream and milk, grated carrot, cinnamon, nutmeg, ginger, lemon zest (if using) and the 2 tablespoons of brown sugar (if using). Warm over medium-low heat until it just reaches a gentle simmer (small bubbles around the edge), whisking occasionally. Do not boil. Remove from heat, cover, and let steep 15–20 minutes to extract carrot flavor and spices.
- 3
Strain and reheat
After steeping, strain the warm cream mixture through a fine-mesh sieve into a clean saucepan or bowl, pressing on the carrot solids to extract flavor but leaving most solids behind for a silky custard. Rewarm the strained cream gently until just warm to the touch (do not boil).
- 4
Whisk yolks and sugar
In a medium bowl, whisk the egg yolks with the 1 cup granulated sugar and salt until the mixture is smooth and slightly pale (about 1–2 minutes).
- 5
Temper yolks
Slowly pour about 1/2 cup of the warm cream into the yolk-sugar mixture, whisking constantly to temper. Continue adding the warm cream in a slow stream while whisking until fully combined.
- 6
Combine and add vanilla
Stir in the vanilla extract. If you prefer some texture from nuts/raisins, fold in the chopped nuts and/or raisins now (optional).
- 7
Strain into ramekins
For the smoothest custard, strain the combined custard mixture one more time through a fine sieve into a measuring cup or bowl with a spout. Divide the mixture evenly among the prepared ramekins (about 4–5, depending on size).
- 8
Prepare water bath and bake
Pour hot water into the roasting pan around the ramekins until it reaches halfway up the sides of the ramekins to create a bain-marie. Carefully transfer to the preheated oven and bake until the custards are set but still slightly wobbly in the center, about 30–40 minutes (check at 25 minutes if using smaller ramekins). A thermometer inserted near the center should read about 170–175°F (77–80°C).
- 9
Cool and chill
Remove ramekins from the water bath and cool on a wire rack until room temperature. Cover loosely with plastic wrap and refrigerate at least 3 hours and up to 48 hours to fully set and develop flavor.
Topping / Finish
- 10
Prepare for brûlée
When ready to serve, take the chilled custards from the refrigerator and pat the tops dry with a paper towel.
- 11
Caramelize sugar
Evenly sprinkle about 1 to 1 1/2 teaspoons of granulated sugar (from the 1/2 cup supply) over each custard to form a thin layer. Using a kitchen blowtorch, melt and caramelize the sugar until it bubbles and becomes deep golden brown, moving the flame continuously to avoid burning (about 1–2 minutes per custard). If you don't have a torch, place the ramekins under a very hot broiler set close to the element for 2–4 minutes, watching constantly to avoid burning.
- 12