Golden Crèmes Brûlées
a sweet treat recipe
Karine Eludut is a recipe developer and food photographer based in Houston, Texas.
As French-born, food has always been an essential part of her life. French cuisine is her culinary background and the beginning of her journey in the kitchen. Several moves in different countries and extensive travels in the Middle East and Asia during the last two decades have broadened her cooking experiences with new techniques, flavors, and ingredients.
Transmitting her passion for cooking came during her years in Saudi Arabia, where she developed a business of catering and cooking lessons. Back in the US and becoming a health coach, she is prioritizing healthy and seasonal recipes but not only. A balanced diet is the key.
Then came food photography: first, as a hobby to showcase her dishes and inspire people to cook at home, then as one of her services surrounding food.
Golden crème brûlée is a variation of the classic French Dessert using spices found in a golden latte (turmeric, ginger, cinnamon, cloves and black pepper).
TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 2 H 40 M
TOTAL | 3 H
4 SERVINGS
| 5 oz
PRINT RECIPE
SPECIAL EQUIPMENT:
6 OZ OVEN-SAFE RAMEKINS
KITCHEN TORCH
- Preheat your oven to 300F
- In a small bowl, mix the spices altogether (turmeric, ginger, cinnamon, cloves and black pepper).
- In a saucepan, heat the heavy cream with the spices over medium heat until it begins to simmer. Let sit for 5 minutes.
- In a mixing bowl, whisk together the egg yolks with the sugar until well combined.
- Strain the cream mixture through a fine mesh sieve, and slowly pour into the egg yolks mixture while mixing continuously to avoid curdling.
- Divide the mixture evenly among the ramekins.
- Place the ramekins in a baking dish and pour enough hot water into the baking dish to reach about 3/4 up the sides of the ramekins. The "bain-marie" (water bath) will help to cook the crèmes brûlées evenly and avoid curdling.
- Carefully transfer the baking dish to the oven and bake for 30-35 minutes (depending on your oven, and the depth of the ramekins).
- Remove the ramekins from the water bath, and let them cool to room temperature. Then reserve them into the fridge for a least 2 hours.
- Before serving, sprinkle 1 Tbsp of granulated sugar evenly over the surface of each crème.
- Caramelize the sugar topping using a kitchen torch until it turns golden brown and forms a crispy crust.
Can stay in the fridge up to 2 days. Caramelize the crèmes just before serving.
To avoid foam on the top the crèmes brûlées, strain the mixture into the ramekins through a fine sieve.
The deeper the ramekins are, the cooking time will be longer. If the crèmes brûlées are turning brownish on top cover the ramekins with a foil sheet.
ground
Ground turmeric will impart your dish with a vibrant yellow hue; it will also imbue a mild earthy-sweet flavor with a slight edge of pepperiness. Famously found in curry spice blends.
TRY ME - SAMPLE$0.75
2.5 oz - JAR$5
2.5 oz - REFILL$4
10 oz - REFILL$14
ground
Dried ground ginger is an aromatic and pungent spice with citrusy, even woodsy, notes. Used in baked goods and ginger-flavored favs.
TRY ME - SAMPLE$0.75
1.6 oz - JAR$6
1.6 oz - REFILL$5
6 oz - REFILL$13
cassia
ground
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
ground
Freshly ground cloves yield a rich chocolatey brown powder with an intense aroma and a powerful warming flavor.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
vietnamese
fine ground
A fine ground version of our Vietnamese black peppercorns. Complete with the same intense aroma, and flavor notes of wood. This fine grain form is perfect for table use.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$13
