Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup calisson paste
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup granulated sugar (for brûlée topping)
Special equipment needed:
- 6 ramekins
- kitchen torch
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C).
2. In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. In a separate bowl, whisk together the egg yolks, calisson paste, vanilla extract, and salt until smooth.
4. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
5. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout.
6. Divide the mixture evenly among the 6 ramekins.
7. Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.
9. Remove the ramekins from the water bath and let cool to room temperature.
10. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or overnight.
11. When ready to serve, sprinkle about 1 tbsp of granulated sugar evenly over the top of each crème brûlée.
12. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden-brown crust.
13. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Chilling time: 2 hours or overnight
Temperature:
Preheat oven to 325°F (160°C)
Serving size:
6 servings
Nutritional information:
Calories: 360
Fat: 23g
Carbohydrates: 34g
Protein: 5g
Substitutions for ingredients:
- You can use almond paste or marzipan instead of calisson paste.
- You can use half-and-half instead of whole milk and heavy cream.
Variations:
- You can add a tablespoon of orange zest to the custard mixture for a citrusy twist.
- You can substitute the vanilla extract with almond extract for a more pronounced almond flavor.
- You can add a tablespoon of amaretto liqueur to the custard mixture for a boozy kick.
Tips and tricks:
- Make sure to strain the custard mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
- When caramelizing the sugar on top of the crème brûlée, move the torch in a circular motion to ensure even browning.
- If you don't have a kitchen torch, you can use the broiler in your oven to caramelize the sugar. Place the ramekins on a baking sheet and broil for 1-2 minutes, or until the sugar is melted and caramelized.
Storage instructions:
Cover the ramekins with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Do not reheat the crème brûlée as it will cause the sugar topping to melt and lose its crispiness.
Presentation ideas:
Serve the crème brûlée in the ramekins or unmold them onto dessert plates. Garnish with a sprig of mint or a dusting of powdered sugar.
Garnishes:
Mint sprigs, powdered sugar
Pairings:
- A glass of sweet dessert wine, such as Sauternes or Muscat.
- A cup of coffee or espresso.
Suggested side dishes:
- Fresh berries or fruit compote.
- Shortbread cookies or biscotti.
Troubleshooting advice:
- If the custard mixture curdles or becomes lumpy, strain it through a fine-mesh sieve and whisk vigorously until smooth.
- If the sugar topping doesn't caramelize evenly, try using a finer grain of sugar or a different type of sugar, such as brown sugar.
Food safety advice:
- Make sure to cook the crème brûlée until the edges are set but the centers are still slightly jiggly to ensure that the eggs are fully cooked.
- Store the crème brûlée in the refrigerator and discard any leftovers after 3 days.
Food history:
Calissons are a traditional French candy made from ground almonds, candied fruit, and sugar. They originated in the town of Aix-en-Provence in the 15th century and are often served as a dessert or snack.
Flavor profiles:
Creamy, sweet, nutty, caramelized
Serving suggestions:
Serve the Calisson Crème Brûlée as a decadent dessert after a French-inspired meal.
Related Categories
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Region: French
Taste: Sweet, Creamy, Nutty, Caramelized