Old Bay Crème Brulée
This Old Bay Crème Brulée is a sweet & spicy twist on a classic. It tastes a little like Old Bay caramel corn from a Fisher's Popcorn stand.
Servings: 4
Equipment
- ramekins we used 4 1½C ramekins, but 6 1C ramekins would also work. Reduce cook time, if using smaller ramekins.
- culinary torch
Ingredients
- 6 egg yolks
- 1/2 C sugar
- 4 C heavy cream
- 2 tsp whiskey optional; vanilla extract could be used instead.
- pinch salt
- 1/4 C sugar
- 1 tbsp Old Bay seasoning
- boiling water
Instructions
- Preheat oven to 330°.
- Separate the eggs and add to a large bowl. Whisk in 1/2 C sugar until well combined, and the egg mixture is pale yellow in color. Set aside.
- In a medium saucepan, heat up the heavy cream until very hot, stirring occasionally. It doesn't need to be boiling, but it should be close.
- Slowly add the hot cream to the egg and sugar mixture, and whisk to combine.
- Whisk in the whiskey (or vanilla) and add a pinch of salt.
- Arrange ramekins in a large dish with high sides and fill each ramekin with custard mixture. Bring several cups of water to boil and pour into the dish, being careful to not get any in the custard mixture.
- Bake for 40 - 45 minutes, until the custard is set around the edges. It'll still be slightly wobbly in the middle. Be careful to not overbake.
- Allow custards to cool at room temperature for around 15 minutes, then transfer to the fridge. Chill for at least 3 hours, and up to 24 hours.
- Remove custards from fridge. Lightly dust the top of the custard with Old Bay seasoning. Sprinkle with around 1 tbsp sugar, then use a culinary torch to melt the sugar.
- If you'd like a crunchier top, let the melted sugar cool for a minute. Add a second layer of about 1 tbsp sugar, and then melt using a culinary torch.
- Serve immediately.