Crème Brûlée
Crème Brûlée
Rated 3.3 stars by 3 users
Category
Sweets
Cuisine
French
Author:
Olivelle
Servings
6
Prep Time
0 minutes
Cook Time
60 minutes
Don’t let this French classic intimidate you! This easy recipe delivers the creamy, dreamy texture you crave, with a perfectly crisp, caramelized top. It’s the show-stopping dessert that’s sure to wow your dinner guests and leave them wanting more!
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Ingredients
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4 cups Heavy Cream
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6 Sprigs Fresh Tarragon, plus more to garnish
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6 Tbsp Sugar, plus more to top
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6 Large Eggs Yolks
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2 Tbsp Tarragon White Barrel Aged Balsamic
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Fresh Berries, to garnish
Directions
Preheat the oven to 325F. In a small saucepan bring the heavy cream and tarragon to a light simmer, careful not to boil the mixture.
Meanwhile whisk together the sugar and eggs until well combined and eggs begin to lighten in color.
Remove the tarragon sprig from the cream with a spider strainer. Add ¼ cup of the hot cream to the eggs while whisking to temper the eggs, then whisk in the remaining cream. Add vinegar and stir to combine.
Pour the cream into ramekins that are preferably wide and shallow. Place ramekins into a large baking dish. Fill the baking dish with hot water halfway up the ramekin, careful not to get water in the cream.
Add to the oven and bake for 40-45 minutes or until crème brûlée is set but slightly jiggly in the middle.
Remove from the oven, let cool slightly before refrigerating for at least two hours.
Before serving add 2-3 tsp sugar to the top of the crème brûlée and brown using a kitchen torch. If you don’t have a kitchen torch broil on high 2-3 minutes or until golden.
Garnish with berries and tarragon.
Recipe Note
You may notice that the Tarragon White Barrel Aged Balsamic has been discontinued. We are working on updated the ingredients in this recipe!
2 comments
Olivelle
Hi Tammy,
You could easily replace the Tarragon with the Crème Brûlée Balsamic (or really any of our other fruity balsamics) if you’d like!
Hi Tammy,
You could easily replace the Tarragon with the Crème Brûlée Balsamic (or really any of our other fruity balsamics) if you’d like!
Tammy
Could you use the cream brulee balsamic?
Could you use the cream brulee balsamic?