Recipe courtesy of Bill Lipscomb
Three Spice Creme Brulee
Total:
1 hr 35 min
Active:
45 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 35 min
Active:
45 min
Yield:
6 servings
Level:
Easy

Ingredients

Creme Brulee:
Garnish (optional):

Directions

Special equipment: Six 6- to 8-ounce shallow ramekins; a kitchen blowtorch

Preheat the oven to 300 degrees F. Put six 8-ounce ramekins on a rimmed baking sheet or in a large, shallow baking dish.

For the custard: Put the heavy cream, 2 tablespoons granulated sugar, 2 tablespoons light brown sugar, the cloves, cinnamon and nutmeg in a small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves and the cream comes to a bare simmer. Meanwhile, whisk together the egg yolks, 2 tablespoons of the remaining granulated sugar and 2 tablespoons of the remaining light brown sugar in a medium bowl.

Slowly whisk the hot cream into the egg yolk mixture. Strain the custard into a pitcher or large measuring cup. Divide the custard evenly among the ramekins. Place the baking sheet in the oven, then carefully add enough hot water to come halfway up the sides of the ramekins. Bake until the custards are just set at the sides and still wobbly in the center, about 30 minutes. Remove the ramekins from the water and let cool completely on a wire rack, about 30 minutes. Leave the oven on.

For the garnish: While the custards cool, spread the pecans on a baking sheet and bake until they are brown and toasty-smelling, about 10 minutes. Whip the cream in a medium bowl until soft peaks form.

To assemble: Sprinkle the remaining 3/4 cup granulated sugar evenly over the tops of the custards. Using a kitchen torch, cook the tops until the sugar melts and turns deep amber. Allow the sugar to harden, about 2 minutes. Top each creme brulee with a dollop of whipped cream, 3 pecans, a fresh raspberry and a mint sprig, if using. Dust with some confectioners' sugar and serve.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.

IDEAS YOU'LL LOVE

Herb Coeur a La Creme

Recipe courtesy of Ina Garten

Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

Recipe courtesy of Bobby Flay

Three-Bean Salad

Recipe courtesy of Food Network Kitchen

Three Italian Desserts

Recipe courtesy of Ina Garten

Three Bean and Beef Chili

Recipe courtesy of Ellie Krieger

Creme Brulee

Recipe courtesy of Alton Brown

Creme Brulee

Recipe courtesy of Mary Bergin

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking