Delicious and decadent Red Wine Creme Brulee, full of flavor, sealed with a perfectly crunchy and caramelized topping.
Servings : 6Serves 6
Prep Time 10 minutesmins
Cook Time 1 hourhr
Total Time 5 hourshrs10 minutesmins
Ingredients
6egg yolks, room temperature
1teaspoonpure vanilla extract
3tablespoonsred wine
2cupsheavy cream
1/2cupsugar
4to 6 cups boiling water
Topping
raw sugar
Instructions
Preheat oven to 315.
Place 6 ramekins in a roasting pan that is at least 3 inches deep; set aside.
Whisk together egg yolks, vanilla, and wine until combined; set aside.
In a saucepan set over medium heat, stir together cream and sugar; cook until it begins to boil and all sugar is dissolved.
Remove from heat and slowly add 1/3 of the hot cream mixture into the egg mixture, whisking and adding a few tablespoons at a time until incorporated. Continue to add the remaining cream mixture.
Pour prepared custard mixture into ramekins.
Fill roasting pan with boiling water to come halfway up the sides of the ramekins.
Bake for 50 to 60 minutes, or until set.
Remove from oven and place ramekins on a wire rack.
Allow to cool to room temperature; about 1 hour.
Cover and refrigerate for 2 hours.
Preheat broiler.
Unwrap the custards, and sprinkle about 1 teaspoon of raw sugar onto each.
Place ramekins on a baking sheet and broil for 2 to 3 minutes, or until sugar is melted and browned.
Refrigerate for at least 3 hours.
Serve cold.
Notes
"Total Time" includes refrigeration time. RECIPE SOURCE: DIETHOOD
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.