Japanese Custard Creme Brûlée
A rich Japanese-inspired dessert featuring a creamy custard base topped with a caramelized sugar crust.
Ingredients
- ●1 1/2 cups nutty milk
- ●1 cup rich cream
- ●1/2 cup german custard sugar
- ●3 large eggs egg
- ●2 large egg yolks yolk
- ●1/4 cup custard
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
In a medium saucepan, combine nutty milk, rich cream, and german custard sugar. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling.
- 3
In a small bowl, whisk together egg, egg yolks, and custard until well combined.
- 4
Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent eggs from scrambling.
- 5
Pour the mixture into 4-6 ramekins or small baking dishes.
- 6
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 7
Bake for 25-30 minutes, or until edges are set and centers are still slightly jiggly.
- 8
Remove ramekins from water bath and let cool to room temperature.
- 9
Cover and refrigerate for at least 2 hours or overnight.
- 10
Just before serving, sprinkle a thin layer of sugar over the top of each ramekin.
- 11
Caramelize the sugar with a kitchen torch or under the broiler.
- 12
Serve chilled, with caramelized sugar on top.