Aperol Brûlée Recipe

Measure 2 tablespoons granulated sugar into a small shallow dish. Keep nearby to use for torching the custard surface.

Warm the dairy

In a small saucepan, combine the heavy cream and whole milk. Warm over medium heat just until small bubbles form at the edge and steam rises (do not boil). Remove from heat.

Mix yolks and sugar

While the dairy warms, whisk the egg yolks with 2 teaspoons granulated sugar, vanilla extract, orange zest, and a pinch of salt in a heatproof bowl until pale and slightly thickened (about 30–45 seconds).

Temper the yolks

Slowly pour one tablespoon of the hot cream mixture into the yolks while whisking constantly to temper. Continue pouring about half of the remaining warm cream in a slow steady stream while whisking to avoid scrambling the yolks.

Combine with Aperol

Once tempered, stir in the remaining warm cream and then add the Aperol, mixing until homogeneous. The mixture should be smoothly combined with a pale orange color.

Cook custard gently

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens slightly and coats the back of the spoon (nappe stage), about 4–6 minutes. Do not let it boil. If you have a candy thermometer, target 170–175°F (77–80°C).

Strain and cool

Immediately strain the hot custard through a fine-mesh sieve into a heatproof measuring cup or bowl to remove any cooked bits and the zest if desired. Let it cool for 5–10 minutes at room temperature, then cover the surface with plastic wrap to prevent skinning and chill in the refrigerator until thoroughly cold, at least 2 hours (or up to overnight).

Portion

When cold, stir the custard briefly and pour into 2 small ramekins or heatproof cocktail glasses, filling each about 3⁄4 full (each serving will be roughly 3–4 oz of custard). Smooth the tops with a spatula and refrigerate 15–30 minutes to firm further if needed.

Sprinkle about 1 tablespoon of the prepared granulated sugar evenly over the surface of each chilled Aperol custard (reserve the remaining sugar if you used 2 tbs total). Shake gently to level the sugar into an even, thin layer.

Using a handheld kitchen torch, melt and caramelize the sugar by holding the flame 2–3 inches away and moving in a steady circular motion until the sugar liquefies, bubbles, and turns a deep amber color (about 30–60 seconds). Allow the caramel to harden undisturbed for 1–2 minutes.

Garnish each brûlée with a thin orange twist and a small herb sprig if desired. Serve immediately so guests enjoy the contrast between warm caramel and cold custard.