About the Recipe
The blank brulee can play host to all sorts of flavor combinations. Kahlua/Espresso is one of our favorites. You can also make a giant brulee in a glass baking dish if you do not have ramekins, but it will take longer to set.
Ingredients
2 cups heavy cream
8 eggs
1/2 cup sugar
1 tbsp vanilla
Kahlua (optional)
Warming spices (optional)
Espresso (optional)
Preparation
Preheat oven to 325
Separate egg yolks from egg whites, save egg whites for later (can be frozen)
Heat heavy cream and vanilla over medium heat until scalding, but not boiling
Use blender or food processor on sugar to create "superfine" sugar
Whisk eggs and sugar together
Ladle a small amount of the hot cream into the egg mixture, whisking continuously
Do this one ladle at a time until 2/3 of the cream has been incorporated into the egg mixture
Strain the egg mixture back into the cream
Add any spices/flavorings desired (optional)
Distribute mixture to individual ramekins
Place ramekins in a roasting pan
Put roasting pan in the oven, adding hot water until it is halfway up the sides of the ramekins
Bake for 35-45 minutes, or until center is set
Optional:
Sprinkle superfine sugar on top of finished brulee
Caramelize sugar with butane torch
Alternatively, sprinkle sugar on aluminum foil and bake at 350 F until caramelized, place caramel onto brulee