Flaming French Delight

Ingredients

• 6 egg yolks 6 egg yolks
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 cups (480ml) heavy cream 2 cups (480ml) heavy cream
• 1 vanilla bean, split lengthwise 1 vanilla bean, split lengthwise
• 1/4 cup (50g) granulated sugar (for caramelizing) 1/4 cup (50g) granulated sugar (for caramelizing)
• 2 tablespoons (30ml) brandy or rum (for flambéing) 2 tablespoons (30ml) brandy or rum (for flambéing)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 32g (Saturated Fat: 19g)
• Carbohydrates: 30g (Sugars: 25g)
• Protein: 5g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a mixing bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until well combined.
3. 3.
   In a saucepan, heat the heavy cream and vanilla bean over medium heat until it reaches a gentle simmer. Remove from heat and let it steep for 10 minutes.
4. 4.
   Slowly pour the hot cream into the egg yolk mixture while continuously whisking to prevent curdling.
5. 5.
   Strain the custard mixture through a fine-mesh sieve to remove any lumps or vanilla bean remnants.
6. 6.
   Divide the custard evenly among 6 ramekins or oven-safe dishes.
7. 7.
   Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
8. 8.
   Carefully transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
9. 9.
   Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or until chilled.
10. 10.
    Just before serving, sprinkle a thin layer of granulated sugar over the surface of each custard.
11. 11.
    Using a kitchen torch, carefully caramelize the sugar until it forms a golden-brown crust.
12. 12.
    Pour the brandy or rum over the caramelized sugar and ignite it with a long match or lighter to create a flambé effect.
13. 13.
    Allow the flames to extinguish naturally or carefully cover with a heatproof lid to put them out.
14. 14.
    Serve immediately and enjoy the captivating flavors of Crème Brûlée Flambé.

Treat your ingredients with care...

• Vanilla bean — Scrape the seeds from the vanilla bean and add them to the custard mixture for an intense vanilla flavor. You can also save the empty vanilla bean pod to infuse sugar or make vanilla extract.

Tips & Tricks

• To achieve a perfectly caramelized sugar crust, make sure to evenly distribute the sugar and use a kitchen torch with a steady hand.
• For a non-alcoholic version, you can skip the flambéing step and simply caramelize the sugar without the addition of brandy or rum.
• Serve the Crème Brûlée Flambé immediately after caramelizing the sugar to maintain the contrast between the warm caramel and the chilled custard.

Serving advice

Serve the Crème Brûlée Flambé in elegant ramekins or shallow bowls to showcase the caramelized sugar crust. Accompany each serving with a small spoon for cracking through the caramelized layer and savoring the creamy custard beneath.

Presentation advice

Garnish each Crème Brûlée Flambé with a fresh mint leaf or a sprinkle of powdered sugar for an added touch of elegance. Serve the dessert on a decorative dessert plate to enhance its visual appeal.