Frangelico Creme Brulee Recipe
Indulge in our rich Frangelico Crème Brûlée, a creamy custard infused with hazelnut liqueur and topped with a perfectly caramelized sugar crust.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
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.
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to avoid cooking the eggs.
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth custard.
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.
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.
Serve
Let the caramelized sugar cool for a minute before serving. Enjoy your Frangelico Crème Brûlée!
