Peruvian Carob Crème Brûlée
Using carob instead of chocolate here is a Peruvian twist on a classic French dessert. The resulting crème is an absolute delight.
Serves: 4Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Medium
- 2 cups heavy cream
- 3 Tbsp. algarrobina (carob syrup)
- 1 cup sugar, divided
- 5 egg yolks
- 1 tsp. vanilla
- Preheat the oven to 300°F. In a saucepan, heat the cream with the carob syrup over medium heat for 7 minutes. Do not let it boil.
- Meanwhile, beat ¼ cup sugar, egg yolks, and vanilla until pale and thick, about 5 minutes. Add the hot cream and carob mixture in a thin stream, stirring all the time.
- Put into small ramekins and place them in a larger pan filled with an inch of hot water. Bake for 35–40 minutes. They are ready when they are set, but quiver slightly in the center when shaken. The water bath should not boil at any time; if this happens, add more tepid water to the baking pan.
- Take out of the oven and cool to room temperature. Transfer to the refrigerator. Prior to serving, sprinkle each ramekin with a generous amount of sugar and, using a blowtorch or under the broiler, melt the sugar until golden. Serve cold.