30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Grandpa Ferdinand's Chestnut And Cognac Crème Brûlée
Grandpa Ferdinand's Chestnut And Cognac Crème Brûlée
Grandpa Ferdinand's Chestnut And Cognac Crème Brûlée
⏱1h 15m
👥6
🔥350 cal
Medium
🍽️Holiday
A comforting and classic crème brûlée infused with the warm flavors of chestnut and a hint of cognac. This version uses readily available ingredients and straightforward techniques, perfect for a weeknight dessert.
A comforting and classic crème brûlée infused with the warm flavors of chestnut and a hint of cognac. This version uses readily available ingredients and straightforward techniques, perfect for a weeknight dessert.
In a saucepan, combine all Custard Base ingredients. Heat over medium heat, stirring constantly, until just simmering. Do not boil.
Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl.
Pour the custard into six ramekins.
Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
Bake for 40-50 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
Remove from the oven and let cool completely. Refrigerate for at least 4 hours, or preferably overnight.
To caramelize the sugar, sprinkle a thin, even layer of sugar over the top of each custard.
Using a kitchen torch, caramelize the sugar until golden brown and bubbly. Alternatively, place under a broiler for a very short time, watching carefully to prevent burning.
Let the caramelized sugar cool and harden before serving.
Ingredients
6
2 cups480 mLHeavy Cream
1/2 cup120 mLWhole Milk
66Egg Yolks
1/2 cup100 gGranulated Sugar
1/4 cup60 gChestnut Puree
2 tbsp30 mLCognac
1 tsp5 mLVanilla Extract
PinchPinchSalt
1/2 cup100 gGranulated Sugar
1 tbsp15 mLWater
Equipment
Saucepan
Whisk
Fine-mesh sieve
Ramekins
Baking dish
Kitchen torch or broiler
Instructions
Preheat oven to 325°F (160°C).
In a saucepan, combine all Custard Base ingredients. Heat over medium heat, stirring constantly, until just simmering. Do not boil.
Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl.
Pour the custard into six ramekins.
Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
Bake for 40-50 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
Remove from the oven and let cool completely. Refrigerate for at least 4 hours, or preferably overnight.
To caramelize the sugar, sprinkle a thin, even layer of sugar over the top of each custard.
Using a kitchen torch, caramelize the sugar until golden brown and bubbly. Alternatively, place under a broiler for a very short time, watching carefully to prevent burning.
Let the caramelized sugar cool and harden before serving.
Comments