Horchata Creme Brulee
Horchata Creme Brûlee combines the classic French dessert with sweet and milky horchata, resulting in a delicious treat for anyone who loves both.
Servings: 6
Calories: 280kcal
Equipment
- roasting pan
Ingredients
- 6 large egg yolks
- ½ cup granulated white sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 1 cup heavy cream
- 1 cup horchata store-bought or homemade
- 1 teaspoon vanilla extract
- additional granulated white sugar for the caramelized topping
Instructions
- Move an oven rack to the middle position and preheat the oven to 325°F (165°C).
- In a medium-sized bowl whisk together the 6 large egg yolks, ½ cup granulated white sugar, 1 teaspoon ground cinnamon, and ⅛ teaspoon kosher salt until smooth.
- Whisk in the 1 cup heavy cream, 1 cup horchata , and 1 teaspoon vanilla extract.
- Lay a towel across the bottom of the pan and arrange your ramekins on top. The towel will keep the ramekins from sliding around. Pour the custard into the ramekins.
- Place the pan in the oven. Carefully pour hot water into the pan, ensuring it reaches about halfway up the ramekins. Be cautious not to splash water into the custard.
- Bake for 20 to 30 minutes until the edges are set but the centers are still slightly jiggly. The baking time will vary depending on the size of your ramekins.
- Remove the baking dish from the oven and allow the custards to cool for approximately 15 minutes until you can safely pick up the ramekins and remove them from the water. Allow the custards to cool on the counter for an additional 15 minutes.
- Cover each ramekin with plastic wrap and chill them in the refrigerator for at least four hours and up to four days.
- Remove the custards from the refrigerator and evenly sprinkle each custard with 1 teaspoon of granulated sugar.
- Ignite your torch and hold the flame about 4 inches from the surface of the custard. Using a circular motion heat the sugar until it browns and forms a crust.
Notes
There is no need to purchase a special pan just use whatever you already own. The size of pan you use will depend on the size of the ramekins you have. I have used cake pans, roasting pans, and jelly roll pans.
Use a water bath: Bake the ramekins in a water bath (bain-marie) to provide gentle and even heat distribution. The water bath helps prevent the custard from overheating and ensures a silky texture.
Don't rush the cooling process: After baking, allow the creme brulee to cool at room temperature for a while before transferring it to the refrigerator. This gradual cooling helps prevent cracking.
Chill thoroughly: Make sure to refrigerate the custards for at least a few hours, preferably overnight, to allow them to set and develop their flavors fully.
Caramelize the sugar just before serving: Sprinkle a thin, even layer of granulated sugar on top of each custard just before serving. Use a kitchen torch to carefully melt and caramelize the sugar, creating the signature crisp and caramelized crust. Alternatively, you can use the broiler, but keep a close eye on it to prevent burning.
To avoid burning the sugar, don't hold the flame too long over any one place.
Serve immediately after caramelizing the sugar. If allowed to sit the sugar topping will become soggy instead of crunchy.
Storage
- Cooked creme brulee can be covered with plastic wrap and stored in the refrigerator for up to five days.
- Remember to wait to top with and brulee the sugar until just before serving. Otherwise, the sugar crust will become soggy.
- I don't recommend freezing creme brulee. Most likely the custard will separate when it thaws.
Nutrition
Serving: 1 | Calories: 280kcal | Carbohydrates: 23g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 239mg | Sodium: 83mg | Potassium: 60mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 844IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 1mg
