Rivulet Crème Brulee
From farm to table, and from grape & grain to glass, the world has been migrating to an evermore natural approach to growing and enjoying food and beverages. We asked some talented local chefs across the country to suggest dishes that celebrate our new luxury liqueur. Whether it be in featured dishes or luxurious desserts, Rivulet is a truly inspirational ingredient in some of the most creative dishes we have seen.
Rivulet Crème Brulee Recipe®
- 2 cups whipping cream
- 6 egg yolks
- ½ cup sugar
- 2 tablespoons Rivulet (pecan) Liqueur
- 1 teaspoon vanilla extract
- Light brown sugar
- Pecan Halves and Fresh Mint
- Combine whipping cream, egg yolks, sugar, Rivulet Liqueur, and vanilla in bowl and with wire whisk stir until sugar is dissolves and mixture is smooth.
- Pour mixture evenly into 5 (5x- 1-inch) round individual baking dishes; place the dishes in a large roasting pan or 15-x10-x1-inch jellyroll pan. Prepare ½-inch water bath.
- Bake at 275 degrees or until almost set, about 45 to 50 minute. Cool custards in water in pan on wire rack. Remove from pan; cover and refrigerate 8 hours or overnight.
- Sprinkle brown sugar evenly over each custard about 1 tablespoon(each). Place the custards in jellyroll pan.
- Broil 5 inches from heat (with electric oven door partially opened) until brown sugar melts. Let stand 5 minutes to allow sugar to harden. Garnish with pecan halves and fresh mint if desired.
Yields about 5 to 6 servings
Tip: The baking time is for 5-x1-inch round individual baking dishes. A general rule, when using 4-,6-, or 8-ounce custard cups,bake for an additional 15 to 20 minutes. When the Crème Brulee is done, the center will still be slightly liquid and a knife will not come out clean. The yield will vary with different size dishes.