As a rule, I don’t care for sweets and do not at all like eggy flavored things. The exception to the rule was the Crème Brûlée at Les Anges, a French restaurant with an attitude, in Santa Monica years ago. I ordered it every time. It was deliciously creamy and silky without being eggy. The feathery light texture on your tongue contrasted by the crunchy caramelized sugar created happy chaos in your mouth. I created my own recipe to achieve the same results. I hope you will try it!
- Electric Stand Mixer with Paddle Attachment
- Preheat oven to 320F
- In bowl of stand mixer, mix eggs, egg yolks, sugar on low to medium speed
- At the same time, heat the cream in a saucepan until hot but not boiling
- Keeping the mixer on low speed, slowly temper eggs with cream, beat until combined
- Add vanilla and orange liqueur
- Pour egg mixture into 6 ramekins
- Place ramekins on a baking tray and transfer to middle rack of oven
- Carefully pour boiling water in the pan to cover half of ramekins.
- Bake for 35-40 minutes or until the custards are set when shaken
- Remove ramekins and let them cool before refrigerating them for 8-24 hours
Drizzle sugar evenly on top of each ramekin and heat with a kitchen blowtorch until sugar caramelizes. Let it cool
Top with some of the strawberries
Garnish with a sprig of rosemary and serve