This crème brûlée carries the essence of holidays at my uncle’s house—warm, rich, and kissed with bourbon. Cracking the caramel top was our favorite moment, revealing that silky, vanilla-scented custard below. It’s indulgent yet easy to make, with a flavor that lingers long after the last spoonful.
2 cups heavy cream (or full-fat coconut milk for dairy-free)
1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
1/8 tsp salt
5 egg yolks
2 tbsp bourbon
½ cup sugar
4 tsp sugar (for topping)
In a saucepan, heat cream, vanilla bean (or extract), and salt until steaming—do not boil.
In a bowl, whisk egg yolks and ½ cup sugar until pale.
Slowly pour warm cream into yolks, whisking constantly to temper.
Stir in bourbon and strain the mixture.
Pour into 4 ramekins and place in a baking dish.
Add hot water to the dish, halfway up ramekins.
Bake for 35–40 minutes, until set but jiggly in the center.
Cool, then refrigerate at least 2 hours.
Just before serving, sprinkle 1 tsp sugar over each and torch or broil until caramelized.
Elegant and nostalgic, this dessert is the perfect finale to any special meal.
Find it online: https://minikitchenmagic.com/bourbon-vanilla-creme-brulee/