Bourbon Vanilla Creme Brulée Recipe

Directions

1. 1

   Prepare the Custard

   In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding both the seeds and the pod to the pan. Remove from heat and let steep for 15 minutes.

2. 2

   Mix Egg Yolks and Sugar

   In a mixing bowl, whisk together the egg yolks and 3 tablespoons of granulated sugar until the mixture is pale and slightly thickened.

3. 3

   Combine Mixtures

   Remove the vanilla pod from the cream mixture and gradually whisk the warm cream into the egg yolk mixture. Add the bourbon and mix until well combined.

4. 4

   Bake the Custards

   Preheat the oven to 325°F (160°C). Divide the custard mixture evenly among ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

5. 5

   Cool and Chill

   Remove the ramekins from the water bath and let cool at room temperature for 30 minutes. Then, refrigerate for at least 2 hours, or until thoroughly chilled.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle 1 tablespoon of the additional sugar evenly over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it turns golden brown and forms a crisp crust. Let it sit for a minute to harden before serving.