Indulge in the rich, velvety embrace of Taylot Tawny Port. This exquisite fortified wine offers a harmonious blend of luscious dried fruits, toasty oak, and a hint of caramel, creating an unforgettable tasting experience. Perfect for sipping slowly by the fire or pairing with your favorite dessert, each glass is a celebration of tradition and craftsmanship that will delight your senses.

taylot tawny port

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

vanilla custard, cinnamon, caramelized sugar, walnuts

In a medium saucepan, combine the heavy cream, 3 tablespoons of granulated sugar, the scraped seeds from the vanilla bean, and cinnamon. Heat over medium heat until the mixture is hot but not boiling. Stir occasionally.

Prepare the Cream Mixture

In a mixing bowl, whisk together the egg yolks until they are smooth and slightly pale.

Whisk Egg Yolks

Gradually add the hot cream mixture to the egg yolks, whisking continuously to prevent the eggs from curdling. Once combined, strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.

Combine Mixtures

Preheat your oven to 325°F (160°C). Place six ramekins in a large baking dish and set aside.

Prepare the Ramekins

Pour the custard mixture evenly into each ramekin, filling them about 3/4 full.

Fill Ramekins

Pour hot water into the baking dish around the ramekins until the water reaches halfway up the sides of the ramekins. This will help the custard cook evenly.

Create a Water Bath

Bake in the preheated oven for 35-40 minutes or until the custards are set but still slightly jiggly in the center.

Bake the Custards

Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours or overnight.

Cool and Chill

When ready to serve, sprinkle 1 tablespoon of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust. If you don't have a torch, you can place them under a broiler for 1-2 minutes, watching closely to avoid burning.

Caramelize the Sugar

While the sugar is caramelizing, chop the walnuts finely and toast them in a dry skillet over medium heat until fragrant, about 3-4 minutes. Remove from heat and let cool.

Prepare the Walnuts

Once the sugar has hardened, sprinkle the toasted walnuts on top of the crème brûlée before serving. Enjoy your Crème de la Crème Brûlée!

Serve

heavy cream

granulated sugar

vanilla bean

cinnamon

egg yolks

walnuts