Caramel Creme Brulee

September 5, 2013

Caramel Crème Brulèe

We have these cute little ramekins in the store right now. And by little, we mean little. They’re irresistibly cute, measuring in at about 2 inches in diameter for the round ones and about 3 inches across for the oval ones.

So, what better dessert to make in them than crème brulèe?

And why not make this crème brulèe caramel flavored?

We have another amazing product in our store called liquid caramel. It comes in a convenient squeeze bottle. But don’t think it’s like caramel ice cream topping. It IS different. It’s quite a bit thicker and therefore can be used in candy making and several other applications. The flavor is amazing. It’s good enough to eat with a spoon.

We’ve also flavored the custard portion of the crème brulèe with a caramel flavoring oil. The kind used for candy making.

If you’re looking for an elegant, yet easy-to-make dessert we’ve got you covered with this one. You can impress anybody with a dessert in a little fluted oval ramekin.

Ingredients

1 3/4 cups light cream
5 egg yolks
1/3 cup sugar*
1 tsp vanilla*
1 tsp caramel flavoring oil*
1/8 tsp salt*
liquid caramel for drizzling*

*These items can be found in our store.

Instructions

Preheat oven to 325.

In a small saucepan heat cream over medium heat until it just comes to a boil. Remove from heat; set aside.

Meanwhile, in a medium bowl combine egg yolks, sugar, vanilla, carmel flavoring, and salt. Beat with a whisk until just combined. Slowly whisk the hot cream into the egg mixture.

Place eight small ramekins or six large ramekins on a baking sheet. Divide the custard mixture evenly between the ramekins. Place the baking sheet in the oven and bake for 30-40 minutes or until a knife inserted near the center comes out clean.

Remove the ramekins from the baking sheet and allow to cool on a wire rack. Cover and chill for at least 1 hour.

Before serving, drizzle liquid caramel over each custard. You may have to heat the caramel in the microwave for about 30 seconds to make it easier to squeeze out.

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