Jasmine Creme Brûlée

The inspiration for this post comes from pinterest, my adoration of Paris, and the jasmine creme brûlée at my favorite restaurant - Asian Mint. A weird combination of sources and cultures, I know, but this recipe is fantastic and so easy. 

There are only four ingredients in this classic, French recipe. For different favors, simply substitute one teaspoon of vanilla extract with the flavor of your choice (jasmine in my variation) and voila - a perfect ending to a weekend!

Jasmine Creme Brûlée adapted from Emilie Your French Chef

Ingredients: 

• 1 ½ cup heavy cream
• 2 teaspoons vanilla extract
•1/2 cup granulated sugar
•8 large egg yolks
•6 teaspoons of brown sugar

 Preheat the oven to 325 degrees F.

Place the cream and vanilla extract  into a medium saucepan set over medium-high heat and bring to a boil.  Remove from the heat and allow to sit for 5 minutes.

In a the bowl a standing mixer, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add another teaspoon of vanilla extract for a strong vanilla taste. 

Add the cream a little at a time, stirring on low speed. Now, pour the liquid into ramekins. Place the ramekins into a large roasting pan and pour enough hot water into the pan to come halfway up the sides of the ramekins. 

Bake just until the creme brulee is set, but still trembling in the center, about 40-45 minutes. Be careful not overbake or your custard will be rubbery. 

Remove the ramekins from the roasting pan and refrigerate for 2 hours before serving.

Remove the creme brulee from the refrigerator and allow them to come to room temperature. Sprinkle 1 teaspoon sugar at the top of each custard. Using a torch, melt the sugar and form a crispy top. 

Bon Appetit!