In honor of the holidays, we are sharing with you this week a series of our favorite holiday recipes starting with an easy creme brulee dessert recipe.
We are starting first with our Holiday Spiced Creme Brulee, created by Chef Scott Gordon in our Marina Del Rey location.
Gather Your Ingredients
- 4 cups Heavy Cream
- 1cup sugar + some for brulee
- 1tbspn Sugar (for egg yolks)
- 1 tbspn vanilla Extract
- 8 egg yolks
- ¼ tspn Ground Ginger
- ¼ tspn Nutmeg
- ¼ tspn Cinnamon
Let the Baking Begin…
Preheat oven to 300 degrees.
Combine cream, sugar, and spices into sauce pot. Heat until just simmering, stiring well to dissolve sugars. In separate mixing bowl, whisk together one tablespoon of sugar and egg yolks until they become a ribbon-like consistency and are light yellow in color. Once the egg yolks are thick, and pale yellow in color, slowly add the cream mixture into the egg; stir constantly. Fill each ramekin with the crème brulee mixture.
Create a water bath for the ramekins by placing 2-3 inches of water in a baking pan. Place the ramekins in the baking pan. Cover pan with aluminum foil. Bake in oven for 40-50 minutes. To check for doneness, give the ramekins a little nudge or shake; if the custard responds in a wave-like motion it needs more baking time. If it slightly jiggles, it’s ready to come out of the oven. Place ramekins in the refrigerator for at least 3 hours, but they can be stored for up to 2 days.
To Brulee: Just before serving, sprinkle granulated white sugar on top of the custard. Burn with a torch, or under a broiler just enough so the sugar begins to brown lightly. The more sugar you spread, the thicker your brulee crust.
You can see what else Chef Scott has in store for you this holiday season by sailing on a dining cruise in Marina del Rey.