Frangelico Creme Brulee Recipe
Recipe information
Make Frangelico Creme Brulee in just 1h 30m. Indulge in our rich Frangelico Crème Brûlée, a creamy custard infused with hazelnut liqueur and topped with a perfectly caramelized sugar crust.
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Ingredients
Ingredients
Directions
1. Prepare the Cream Mixture
In a saucepan, heat the heavy cream over medium heat until it begins to steam. Do not let it boil. Remove from heat and stir in the Frangelico and vanilla extract.
2. Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
3. Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to avoid cooking the eggs.
4. Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth custard.
5. Bake the Custard
Preheat the oven to 325°F (160°C). Pour the custard into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.
6. Chill the Custard
Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours to fully set.
7. Caramelize the Sugar
Once the custard is chilled, sprinkle a thin layer of brown sugar over the top of each ramekin. Using a kitchen torch, caramelize the sugar until it is bubbly and golden brown. If you don’t have a torch, place the ramekins under the broiler for 1-2 minutes, watching closely to prevent burning.
8. Serve
Let the caramelized sugar cool for a minute before serving. Enjoy your Frangelico Crème Brûlée!
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