In the kitchen

Grand Cru Crème Brûlée

A simple custard, a thin sheet of burnt sugar, and twelve months of bourbon vanilla in between.

Six 5 oz ramekins1 hr, plus 4 hr chilling

Ingredients

  • 2 cups (480 mL) heavy cream
  • 5 large egg yolks
  • ⅓ cup (67 g) granulated sugar, plus about 6 tablespoons for the tops
  • Pinch of fine salt
  • 1½ teaspoons Bourbon Grand Cru

Method

  1. Heat the oven to 325°F. Set six 5 oz ramekins in a deep baking dish and put a kettle on to boil.
  2. Warm the cream in a saucepan until steaming, with small bubbles at the edge. Do not let it boil.
  3. Whisk the yolks, sugar and salt until smooth. Pour in the hot cream in a thin stream, whisking all the while. Stir in the Bourbon Grand Cru.
  4. Strain the custard through a fine sieve into a jug and divide it among the ramekins.
  5. Pour hot water into the dish to come halfway up the ramekins. Bake 32 to 38 minutes, until the edges are set and the centers still tremble.
  6. Lift the ramekins out, cool to room temperature, then cover and chill at least 4 hours.
  7. To serve, scatter about 1 tablespoon of sugar over each custard in an even layer and caramelize it with a kitchen torch until deep amber. Rest 2 minutes for the sugar to harden.

To finish

Grand Cru's brown sugar and hazelnut notes deepen under the torch. A few flakes of sea salt on the burnt sugar are a fine addition.