Brazilliant Caipirinha Creme Brûlée

Allergens

Eggs, Dairy

Ingredients

• 6 large egg yolks
• 1/4 cup granulated sugar, plus more for caramelizing
• 3 cups heavy cream
• 1/4 cup cachaça (Brazilian rum)
• 2 teaspoons pure vanilla extract
• A pinch of salt
• Freshly grated nutmeg

Instructions

1. Preheat oven to 300°F (150°C).
2. In a large bowl, whisk together egg yolks and 1/4 cup sugar until light and creamy.
3. In a separate saucepan, heat heavy cream over medium heat until simmering. Remove from heat and stir in cachaça and vanilla extract.
4. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to avoid curdling the eggs.
5. Strain the combined mixtures through a fine mesh sieve into a large measuring cup or pitcher.
6. Divide the mixture evenly among 6 ramekins or custard cups. Place them in a larger baking dish or roasting pan, and set up a water bath by pouring hot water into the dish until it reaches halfway up the sides of the ramekins.
7. Bake for 45 50 minutes, or until the custards are just set but still trembling in the center.
8. Remove ramekins from the water bath and let them cool to room temperature, then cover with plastic wrap and refrigerate for at least 3 hours or overnight.
9. Before serving, sprinkle a generous layer of sugar over each custard and caramelize using a kitchen torch or broiler.
10. Dust lightly with freshly grated nutmeg.

Chef’s Insight

The delicate balance of spice and sweetness in this dessert captures the essence of Brazilian warmth and charm.

Notes

This dessert combines the warmth of Brazil with the elegance of France, creating a truly unique and indulgent experience.