Adding a few variations to the classical crème brûlée, we've included raspberry, orange, and eggnog options in the recipe below.
- 6 Ramekins
- 1 Baking Dish
- 2 1/2 cups Heavy Whipping Cream
- 5 Large Egg Yolks
- 1/3 cup Granulated Sugar
- 1 tsp Vanilla Extract
- Hot Water (for water bath)
- 6 tbsp Granulated Sugar (for the top)
- 1 cup Raspberry preserves
- 3 tbsp Orange Zest
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- Preheat oven to 325ºF.
- Fit the mixer with a whisk attachment and whisk together egg yolks and sugar until combined.
- In small saucepan, add the heavy cream.
- Heat the heavy cream to scalding but not boiling.
- With the mixer on low speed, gently stream in the heavy cream into the egg yolk mixture.
- Bring mixer up to medium speed and mix until just combined, then add in the vanilla.
- Pour mixture evenly into ramekins and place into a baking dish. Pour hot water into baking dish to create a hot water bath. The water should be halfway up the sides of the ramekins.
- Bake 35-37 minutes. The crème brûlée should be set but slightly jiggly in the center like jello.
- Allow the crème brûlée to cool at room temperature then refridgerate for at least two hours until it is completely chilled.
- Once chilled, add about 1/2 tablespoon of granulated sugar to the tops of each ramekin.
- Carefully torch the tops of the sugar with a kitchen torch until sugar is melted and golden in areas. Let sit for 5 minutes until sugar sets and then serve.
- At the bottom of each ramekin place 2 tbsp of raspberry preserves. Spread out evenly over the bottom of the ramekin. When ready, pour cream mixture over the preserves and bake as instructed above.
- Stir orange zest into hot cream mixture. Pour into ramekin dishes and bake as instructed.
- Stir spices into the hot cream mixture. Pour into ramekins and bake as instructed.