This elegant dessert utilizes the toasted seeds and complex savory notes of the "Around Town" Everything Seasoning to create a wonderfully surprising twist on classic vanilla crème brûlée, offering crunch, sweetness, and savoriness in every spoonful.
Prep Time: 15 minutes
Bake Time: 45 minutes
Chill Time: 4 hours (minimum)
Yields: 4 servings
Ingredients
For the Brûlée Custard
-
2 cups Heavy Cream
-
½ cup Granulated Sugar
-
6 large Egg Yolks
-
1 teaspoon Vanilla Extract
-
½ teaspoon Paramour Spice Co. "Around Town" Everything Seasoning
For the Caramelized Topping
-
4 tablespoons Granulated Sugar (reserved for torching)
-
Pinch of Paramour Spice Co. "Around Town" Everything Seasoning (for finishing)
Instructions
1. Prepare the Custard
-
Prep: Preheat your oven to 325°F (160°C). Arrange four 6-ounce ramekins in a large, deep baking dish. Boil water for a water bath.
-
Infuse Cream: In a saucepan, combine the heavy cream, sugar, and the "Around Town" Everything Seasoning. Heat over medium heat, stirring until the sugar is dissolved and the cream is just steaming (do not boil). Remove from heat. Let the cream steep for 10 minutes to infuse the flavor.
-
Mix Yolks: In a separate large bowl, lightly whisk the egg yolks and vanilla extract.
-
Temper: Slowly pour the warm cream mixture into the egg yolks while continuously whisking. This is crucial to temper the eggs and prevent scrambling.
-
Strain: Pour the custard mixture through a fine-mesh sieve into a measuring cup or bowl to remove any solids and ensure a smooth texture.
2. Bake the Brûlée
-
Fill Ramekins: Pour the strained custard evenly into the prepared ramekins.
-
Water Bath: Place the baking dish in the oven, then carefully pour the boiling water into the dish, reaching about halfway up the sides of the ramekins.
-
Bake: Bake for 45–50 minutes, or until the edges are set but the center is still slightly jiggly.
-
Chill: Carefully remove the ramekins from the water bath. Cool completely on a wire rack, then cover and refrigerate for at least 4 hours, or until thoroughly chilled and firm.
3. Finish and Serve
-
Sugar Coat: Just before serving, blot any condensation off the top of the chilled custards. Sprinkle 1 tablespoon of reserved granulated sugar evenly over the top of each custard.
-
Brûlée: Using a kitchen torch, carefully heat the sugar until it melts and caramelizes into a hard, golden-brown crust.
-
Garnish: For a final savory flourish, immediately after the sugar has set, sprinkle a very light pinch of the "Around Town" Everything Seasoning directly onto the crust. Serve immediately!