Cowboy Creme Brulee - Cowboy Kent Rollins
Servings 6
Ingredients
- 2 cups heavy cream
- ½ cup mascarpone cheese
- 4 teaspoons vanilla
- ¼ cup whiskey
- ¼ cup plus 6 teaspoons sugar
- 6 large egg yolks
- ½ cup honey
Instructions
- Preheat the oven to 325ºF with a rack in the middle and butter 6, 8-ounce ramekins.
- Add the cream to a medium saucepan and warm over medium-high heat. Stir in the mascarpone, vanilla, whiskey and ¼ cup sugar and bring to a boil, whisking constantly. Remove from the heat and let rest for 15 minutes.
- Meanwhile, beat the egg yolks and honey together until frothy. Slowly whisk in the cream mixture. Pour the mixture into the ramekins.
- Place the ramekins in a pan and fill the pan with hot water until it reaches halfway up the ramekins. Bake for 45 to 50 minutes, until mostly set but still a little jiggly in the middle. Remove the ramekins from the water bath, cover and place in the icebox for at least 2 hours or up to 3 days.
- Just before serving, sprinkle 1 teaspoon of sugar on top of each of the ramekins. With a culinary torch on high, heat the sugar until a dark golden brown and crisp crust forms. Serve immediately.
Notes
Tip: Using a culinary torch is the best method, however if you don’t have a torch, place the ramekins on a baking sheet and place directly under the oven broiler at 500ºF. Broil for about 1 minute, rotating frequently, until an even crust forms.
Outdoor Cooking Tip: If baking in a Dutch oven, place a deep cake pan or insert in the oven first and then fill with water. Boiling water directly in cast iron is hard on the seasoning.
