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The finished mojito on the white marble cooktop is topped with a splash of club soda. Sugared cranberries garnish the drink, adding a festive touch, ready to be enjoyed immediately.

Creme Brulee Recipe

A rich and velvety dessert with a creamy custard base and a perfectly caramelized sugar top, creating a delightful contrast of textures that will impress any guest.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 6
Calories 388 kcal

Equipment

  • Medium saucepan
  • Medium bowl
  • Fine-Mesh Sieve
  • Large measuring cup with pouring lip
  • 6 (4-oz) ramekins
  • 9x13 casserole dish
  • Wire Rack
  • Kitchen torch

Ingredients
  

  • 2 cups heavy whipping cream
  • 5 large egg yolks
  • 1/2 cup sugar plus extra for caramelizing
  • 1 pinch fine sea salt
  • 1 tsp vanilla extract or vanilla bean paste

Instructions
 

  • Prepare the Cream: Preheat the oven to 300˚F. Heat heavy cream in a medium saucepan over medium heat until steaming, then add vanilla extract and remove from heat.
    A glass on the white marble cooktop is being dipped in lime juice, then pressed into a small plate of granulated sugar to coat the rim, giving it a frosted effect. The prepared glass is set aside.
  • Mix Egg Yolks and Sugar: In a bowl, whisk together the egg yolks, sugar, and salt until blended.
    A cocktail shaker on the white marble cooktop with fresh mint leaves and simple syrup inside. A muddler gently presses the mint leaves to release their flavors, creating a fragrant base for the cocktail.
  • Combine Cream and Eggs: Slowly drizzle the hot cream into the egg mixture while whisking constantly. Strain the mixture through a fine-mesh sieve into a measuring cup.
    The cocktail shaker on the white marble cooktop as lime juice, light rum, coconut rum, coconut milk, and a handful of crushed ice are added. The shaker is closed securely, ready for a vigorous shake until well chilled.
  • Prepare the Ramekins: Divide the custard mixture evenly into 6 ramekins and place them in a 9×13 baking dish. Add boiling water to the dish, filling it halfway up the sides of the ramekins.
    The rimmed glass on the white marble cooktop filled with crushed ice, preparing it to hold the festive mojito mixture.
  • Bake the Custard: Bake at 300˚F for 30-35 minutes, or until the custard is nearly set with a slight wiggle in the center. Remove from water and let cool to room temperature, then refrigerate for 2 hours or up to 3 days.
    The cocktail shaker on the white marble cooktop as the mojito mixture is strained into the prepared glass, filling it to reveal a creamy, minty drink.
  • Caramelize the Top: Just before serving, sprinkle 1 1/2 to 2 teaspoons of sugar on each custard and torch the top until deeply caramelized. Serve immediately.
    The finished mojito on the white marble cooktop is topped with a splash of club soda. Sugared cranberries garnish the drink, adding a festive touch, ready to be enjoyed immediately.