19 Italian Creme Brulee Recipe Deliciousness Awaits You!

Ingredients

For the custard:

• 6 egg yolks
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split lengthwise
• 1 teaspoon Italian liqueur (such as Amaretto or Frangelico)
• Pinch of salt

For the caramelized sugar crust:

• 1/3 cup granulated sugar
• 1 tablespoon water

Making creme brulee may seem intimidating, but it only requires a few basic ingredients and some patience. The result is a silky smooth custard with a satisfying crunch from the caramelized sugar on top. The addition of Italian liqueur gives this recipe a unique twist and adds depth of flavor to the dish.

Instructions

1. Preheat your oven to 325°F (160°C). Place 6 ramekins in a baking dish and set aside.
2. In a medium saucepan, combine the heavy cream, milk, and vanilla bean (seeds and pod). Heat over medium-low heat until it starts to simmer. Remove from heat and let cool for 10 minutes.
3. In a separate bowl, whisk together the egg yolks, sugar, Italian liqueur, and salt until well combined.
4. Slowly pour the warm cream mixture into the egg mixture, while constantly whisking to prevent the eggs from cooking.
5. Strain the custard mixture through a fine-mesh strainer into a large measuring cup or bowl. Discard the vanilla bean pod.
6. Evenly pour the custard into the ramekins. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.
7. Bake for 35-40 minutes, or until the edges are set but the center is still slightly jiggly.
8. Remove the ramekins from the water bath and let cool for 15 minutes. Then transfer them to the fridge and chill for at least 2 hours, or overnight.
9. Before serving, make the caramelized sugar crust. In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and turns a golden brown color.
10. Pour the hot caramel over the chilled custards, tipping and swirling each ramekin to evenly coat the top.
11. Using a kitchen torch, carefully caramelize the sugar until it forms a hard crust. If you don't have a torch, you can place the ramekins under the broiler for a few minutes, watching closely to prevent burning.

And there you have it, a delicious and authentic Italian creme brulee! The creamy custard, infused with the flavors of vanilla and Italian liqueur, is perfectly balanced by the crisp and caramelized sugar crust on top. Serve it at your next dinner party or enjoy it as a special treat for yourself. This recipe will surely impress anyone who tries it, and it's a great way to add a touch of Italian flair to your dessert repertoire.