Ingredients for - Bourbon Vanilla Crème Brûlée
How to cook deliciously - Bourbon Vanilla Crème Brûlée
1. Stage
Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
2. Stage
Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
3. Stage
Pour egg yolk-cream mixture into the remaining cream in the double boiler.
4. Stage
Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
5. Stage
Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
6. Stage
Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
7. Stage
Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
8. Stage
Lightly tap the crystallized sugar with the back of a spoon to break it before eating.
