Recipe courtesy of Bill Lipscomb
Three Spice Creme Brulee
Total:
1 hr 35 min
Active:
45 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 35 min
Active:
45 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 35 min
Active:
45 min
Yield:
6 servings
Level:
Easy

Ingredients

Creme Brulee:
  • 2 cups heavy cream
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 whole cloves 
  • 1/4 teaspoon ground cinnamon 
  • 1/8 teaspoon freshly grated nutmeg 
  • 6 large egg yolks 
Garnish (optional):
  • 18 pecans
  • 3/4 cup heavy cream 
  • 6 raspberries 
  • 6 small mint sprigs 
  • Confectioners' sugar, for dusting

Directions

Special equipment: Six 6- to 8-ounce shallow ramekins; a kitchen blowtorch

Preheat the oven to 300 degrees F. Put six 8-ounce ramekins on a rimmed baking sheet or in a large, shallow baking dish.

For the custard: Put the heavy cream, 2 tablespoons granulated sugar, 2 tablespoons light brown sugar, the cloves, cinnamon and nutmeg in a small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves and the cream comes to a bare simmer. Meanwhile, whisk together the egg yolks, 2 tablespoons of the remaining granulated sugar and 2 tablespoons of the remaining light brown sugar in a medium bowl.

Slowly whisk the hot cream into the egg yolk mixture. Strain the custard into a pitcher or large measuring cup. Divide the custard evenly among the ramekins. Place the baking sheet in the oven, then carefully add enough hot water to come halfway up the sides of the ramekins. Bake until the custards are just set at the sides and still wobbly in the center, about 30 minutes. Remove the ramekins from the water and let cool completely on a wire rack, about 30 minutes. Leave the oven on.

For the garnish: While the custards cool, spread the pecans on a baking sheet and bake until they are brown and toasty-smelling, about 10 minutes. Whip the cream in a medium bowl until soft peaks form.

To assemble: Sprinkle the remaining 3/4 cup granulated sugar evenly over the tops of the custards. Using a kitchen torch, cook the tops until the sugar melts and turns deep amber. Allow the sugar to harden, about 2 minutes. Top each creme brulee with a dollop of whipped cream, 3 pecans, a fresh raspberry and a mint sprig, if using. Dust with some confectioners' sugar and serve.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Cinnamon Sugar Mini Pancake Muffins

Recipe courtesy of Bobby Flay

Gluten-Free Sugar Cookies: Reloaded

Recipe courtesy of Alton Brown

Sugar Cookies

Recipe courtesy of Alton Brown

Sugar Cookie Crust Fruit Pizza

Recipe courtesy of Kelsey Nixon

Cinnamon Sugar French Toast Sticks with Maple Cream

Recipe courtesy of Bobby Flay

Sugar-Crusted Waffles

Recipe courtesy of Haylie Duff

Vanilla-Almond Sugar Cookies

Recipe courtesy of Rosanna Pansino

Cookie Monster's Famous Sugar Cookie Dough

Recipe courtesy of Cooking Channel

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Junk Food Flip

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here