A Crème Brulee that will blow away your guests. This is a great mixture of sweet & spice, just a tad bit of heat on the back side, and a wonderful persistent flavor through out.
- 6 egg yolks
- 4 + 2 Tbs turbinado (natural brown) sugar
- 2 1/2 cups heavy cream
- 1/2 tsp. vanilla extract
- 2 Tbs light brown sugar
- 1/2 tsp. (x 3) Smoked Serrano chili powder
- Mix the egg yolks, the vanilla extract, 1/2 tsp. of Smoked Serrano chili powder and 4 Tbs of turbinado sugar in a bowl, beat until creamy.
- Heat the cream in a medium sauce pan over medium heat until just boiling, remove from heat and cover, let sit for 15 minutes.
- Slowly mix the cream in with the yolk mixture until well blended.
- Using 6 ramekins â or if you are like me and donât have 6 of them, use your muffin pan â thatâs right your muffin pan, with 12 baking cups in them. Fill the ramekins and/or muffin cups with the mixture.
- Now put the ramekins/muffin tin into a roasting pan (I used the bottom of my broiler pan) half filled with hot water, and insert into a 325 oven. Cook until custard is just set and still a little shaky.
- Carefully (donât want any hot water splashing about)
- take the muffin tin (yes or ramekins) out of the pan, and put into the refrigerator for at least 2 hours.
- Once chilled mix the balance of the sugar (turbinado & brown sugar) with a 1/2 tsp. of Smoked Serrano chili powder together, as this is going to be the topper to your CrÃ¨me Brulee.
- Sprinkle the sugar mixture over the cups/ramekins and put under your broiler (alternately you can use a blow torch if you have one handy and want to impress your friends and/or scare your spouse & kids) Watch closely and remove as they start to brown (only a few minutes).
- Add a dollop of whip cream and a dash of Smoked Serrano Chili powder to the top
|Amount Per Serving||%DV|
|Serving Size 54g|
|Recipe makes 6 servings|
|Calories from Fat 163||85%|
|Total Fat 18.5g||23%|
|Saturated Fat 11.52g||46%|
|Trans Fat 0.0g|
|Total Carbs 5.94g||2%|
|Dietary Fiber 0.0g||0%|