Sparkling Crème Brulée Holiday Recipe
By Melissa Leung
Prep Time: 20 minutes | Cook Time: 35 minutes | Chilling Time: 4 hours | Total Time: 4 hours 55 minutes
- Boiling water, for baking
- 6 large egg yolks
- ¼ cup plus 2 tablespoons granulated white sugar
- 2 cups heavy whipping cream
- 3 tablespoons Narrative XC Sparkling Wine
- ½ teaspoon vanilla extract
- 12 teaspoons turbinado sugar
- Raspberries, for garnish
- Mint leaves, for garnish
- Preheat the oven to 325 degrees F. Bring a kettle of water to a boil.
- Add the egg yolks and granulated white sugar to a large mixing bowl. Use a whisk to beat the eggs and sugar for 2 minutes, or until the mixture is airy and light yellow in colour. Set aside.
- Place the whipping cream in a small sauce pot and heat over medium-high heat until warm. Stir the cream occasionally to ensure it warms through consistently and avoid scalding. Once warm, remove from the heat.
- Slowly add ½ cup of the warm cream to the egg mixture, whisking together as it is added. Repeat this process, adding ½ cup of warm cream at a time and whisking. This process will temper the eggs and warm them up without scrambling.
- Once all the cream has been combined, add the Narrative XC Sparkling wine and the vanilla extract. Whisk to combine.
- Pour the crème brulée through a strainer to remove any lumps.
- Set 6 oven-safe ramekins into a large baking dish. They should all sit flat on the bottom of the dish.
- Bring the baking dish with the ramekins over to the stove area and divide the crème brulée mixture amongst the 6 ramekins.
- Pour the hot water (that was previously boiled) into the baking dish to come halfway up the sides of the ramekins. Carefully transfer the baking dish with the ramekins on to a rack in the center of the oven and bake for 35 minutes. Remove from the oven once the edges are set and the center of the crème brulée is still jiggly.
- Once the crème brulée is removed from the oven, use a pair of tongs (or silicone baking mitts) to carefully remove the ramekins from the water and let cool for 30 minutes at room temperature. Once cooled, cover with plastic wrap, and place in the refrigerator to set for at least 4 hours.
- When you are ready to serve the crème brulée, remove them from the refrigerator and top each ramekin with 2 teaspoons of turbinado sugar.
- Spread the sugar into an even layer on top of the crème brulée and use a kitchen torch to melt the sugar. Keep the torch moving over the crème brulée at all times to achieve an even melt and colour. Repeat for the rest of the ramekins.
- Garnish the crème brulée with fresh raspberries and mint leaves. Serve immediately with a glass of Narrative XC Sparkling and enjoy!
- You can make the crème brulée up to two days in advance. Simply store the baked crème brulée, covered, in the refrigerator. Once ready to serve, top with the turbinado sugar and torch the sugar.
- You can substitute turbinado sugar with regular granulated sugar, if desired.