Old Fashioned Crème Brûlée Recipe
Custard with notes of bourbon, charred orange, brandied cherries, brûlée and finished with bourbon brown sugar.
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Ingredients
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Crème Brûlée Custard
Charred Orange & Brandy Cherries (topping/garnish)
Bourbon Brown Sugar Brûlée
Method
Crème Brûlée Custard
- 1
- 2
Infuse cream
In a medium saucepan combine heavy cream, whole milk, and half of the granulated sugar (reserve the rest for egg yolks). Split the vanilla bean lengthwise, scrape seeds into the cream and add the pod. Add the charred orange zest (see charring step below) and a pinch of salt. Warm over medium heat until just below simmering — small bubbles will form at the edges — then remove from heat. Cover and steep 15 minutes to allow flavors (vanilla, orange) to infuse. Remove vanilla pod and discard.
- 3
Temper yolks
While the cream is steeping, whisk the egg yolks with the reserved granulated sugar in a medium bowl until pale and slightly thickened. Slowly stream a ladle (about 1/4 cup) of the warm cream into the yolks while constantly whisking to temper. Repeat with another ladle. Then gradually whisk the tempered yolk mixture back into the remaining cream in the saucepan.
- 4
Add bourbon
Stir in 2 tablespoons bourbon until combined. Taste and adjust — you want a clear bourbon note but not solvent; do not add more than 2 to 3 tablespoons total.
- 5
Strain and fill ramekins
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and any zest fragments. Divide the custard evenly among the prepared ramekins.
- 6
Bake in water bath
Place the baking dish in the oven and carefully pour hot (not boiling) water into the pan to come halfway up the sides of the ramekins. Bake for 35–45 minutes, until the edges are set and the center still slightly jiggles when nudged. Exact time depends on ramekin size; check at 30 minutes for smaller dishes.
- 7
Cool and chill
Carefully remove ramekins from the water bath and cool to room temperature on a rack. Once cooled, cover loosely with plastic wrap and refrigerate at least 4 hours and up to 48 hours to fully set and meld flavors.
Charred Orange & Brandy Cherries (topping/garnish)
- 8
Char orange zest
Using a gas flame (stovetop or a culinary torch) hold the whole orange about 6–8 inches above the flame and rotate to lightly char and blacken small areas of the peel for 10–20 seconds total, producing a faint smoky note. Alternatively, use a hot skillet and press the peel briefly to char. After cooling slightly, finely grate the charred portion to yield about 1 teaspoon zest (you used 1 tsp in the custard infusion). Reserve a thin wheel or segment for garnish if desired.
- 9
Prepare brandied cherries
In a small saucepan combine pitted cherries, 2 tablespoons brandy (or cherry liqueur), and 1 tablespoon brown sugar. Warm over low heat until sugar dissolves and cherries are warmed through, 2–3 minutes. Remove from heat and let macerate for 10–15 minutes. Keep chilled until serving, spoon a small amount onto each custard just prior to brûléeing or place one cherry on top after caramelizing.
Bourbon Brown Sugar Brûlée
- 10
Make bourbon brown sugar
Combine the light brown sugar and dark brown sugar in a small bowl and break up any clumps with a fork. Stir in 1 teaspoon bourbon — the sugar should be slightly damp but still granular. Mixing bourbon into brown sugar gives the caramelized crust a subtly boozy, molasses-forward note.
- 11
Top custards and torch
When ready to serve, remove ramekins from refrigerator and pat the surface of each custard dry with a paper towel. Evenly sprinkle a thin, level layer (about 1 to 1 1/2 teaspoons) of the bourbon brown sugar mixture over each custard, making sure edges are clear. Using a kitchen torch, hold the flame ~2–3 inches from the sugar and move in small circles until the sugar melts, bubbles, and forms an amber, glassy crust. Allow the crust to cool and harden about 1–2 minutes.
- 12
Finish and serve
Top each brûléed custard with a spoonful of the brandied cherries and a charred orange wheel or thin strip of charred zest. Optionally add a light flamed spritz of bourbon: pour a teaspoon of bourbon into a heatproof spoon, warm briefly (do not ignite), and brush around the garnish for aroma. Serve immediately so the crust remains crisp.