Horchata Crème Brûlée
A warm cinnamon twist on the classic crème brûlée.
Servings: 4
Ingredients
- 5 large egg yolks
- 1/2 cup of granulated sugar
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1 cup of heavy cream
- 1 cup of horchata
- a pinch of salt
- granulated sugar (for brûléeing)
- chefs torch (for brûléeing)
Instructions
- Preheat your oven to 325 degrees
- Bring a saucepan or tea kettle of water to a boil while you prepare the horchata cream mixture
- Combine 1/2 cup of granulated sugar, 1/2 teaspoon of ground cinnamon, 1 cup of heavy cream and 1 cup of horchata in a small saucepan
- Place the saucepan over medium heat and cook, stirring consistently, until the mixture begins to simmer and then remove the saucepan from the heat
- While the cream mixture is cooling, whisk 5 egg yolks with a pinch of salt in a large bowl
- Very slowly add the slightly cooled cream mixture into the egg yolks, whisking the entire time
- Add 1 teaspoon of vanilla extract and transfer the horchata cream mixture into a container with a pouring spout
- Place four 6-8 ounce ramekins into a large baking dish with a thin towel lining the bottom
- Carefully divide the horchata cream mixture evenly between the 4 ramekins
- Add enough boiling water to the baking dish to come half way up the sides of the ramekins, being careful not to splash any water into the ramekins
- Carefully transfer the baking dish onto the center rack of a 325 degree oven and bake for 35-45 minutes (depending on how deep your ramekins are)
- Once the outer edges of the surface is lightly set, but the inner surface lightly jiggles remove the baking dish from the oven and transfer the ramekins to a cooling rack
- Allow the crème brûlée cool for 1 hour at room temperature and then transfer into the refrigerator to chill uncovered for 2 hours
- After 2 hours of chilling uncovered, the crème brûlée can be served or covered and chilled for several days
- Once ready to serve, sprinkle the tops of each crème brûlée with 1-2 teaspoons of granulated sugar (depending on how wide your ramekins are) and brûlée with a chefs torch
- Garnish with whipped cream and a sprinkle of ground cinnamon