Frangelico Crème Brulee

Chef Ryan Hayes helps you finish any meal on a high note—bringing booze and dessert together in a beautiful way.

Frangelico Crème Brulee
Riley Smith

Ingredients
7 egg yolks
½ cup white sugar
1 oz Frangelico
1 tbsp vanilla extract
500ml 35% cream (no cheating!)


Method
Beat the yolks and sugar until smooth and the sugar is dissolved. Add the Frangelico (or another liquor if you prefer) and the vanilla to the egg mixture and mix briefly to combine.

Add all of the cream and mix until it is a uniform colour.

Pour approximately six ounces, by measure, into six shallow bowls and bake in a water bath (in a pan with water coming up 3/4 of the way of the bowls) at 350 degrees for 30 minutes, or until when the bowls are shaken slightly the custard does not look watery. It should jiggle, and some browning on top is normal.  

Carefully remove the bowls from the water. Allow to cool completely before serving.

Sprinkle a fine layer of sugar over top of the brulees and caramelize either with a handy blowtorch or briefly in the oven on broil (for one or two minutes, maximum).

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