Crème Brûlée St. Germain Flight Recipe

Crème Brûlée Preparation

1. 1

   Prepare the Crème Brûlée Base

   In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.

2. 2

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

3. 3

   Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling.

4. 4

   Stir in the St. Germain Elderflower Liqueur and vanilla extract.

5. 5

   Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

6. 6

   Preheat the oven to 325°F (160°C).

7. 7

   Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

8. 8

   Bake for about 30-35 minutes or until the edges are set but the center is still slightly jiggly.

9. 9

   Remove from the oven and let the ramekins cool to room temperature, then refrigerate for at least 2 hours or until chilled.

10. 10

    Chocolate and Raspberry Topping

    Melt dark chocolate in a microwave-safe bowl or over a double boiler, stirring until smooth.

11. 11

    Drizzle the melted chocolate over the chilled crème brûlée.

12. 12

    Top with fresh raspberries.

13. 13

    Finish with Sugar Crust

    Sprinkle a thin layer of granulated sugar over each crème brûlée and use a kitchen torch to caramelize the sugar until golden brown.