Crème Brûlée with Fig, Honey and CHAMPAGNE | Full recipe
For more great Instant Pot recipes, please visit InstantPotEasy.com
Make your loved ones this incredible FIG, HONEY & CHAMPAGNE Crème brûlée this year for Valentine’s Day or any day for that …
DESCRIPTION AND RECIPE:
Make your loved ones this incredible FIG, HONEY & CHAMPAGNE Crème brûlée this year for Valentine's Day or any day for that matter! You got that creamy custard, the caramelized sugar, and the sweetness from the figs and honey. And then, BOOM! We add a splash of champagne to take this dessert to a whole new level. It's like, what else do you want in life, you know? This creme brulee is perfect for special occasions or when you just feel like treatin' yourself. So, if you're ready to take your dessert game to the next level, you gotta watch this video now! I promise you, it's worth it.
(Filmed last year, never got around to editing it)
INGREDIENTS:
-1/4 cup champagne
-8 to 10 oz of figs
-1/2 cup sugar
-1/2 cup honey
-6 egg yolks
-1 1/2 cups of heavy cream
-1/2 cup whole milk
FIG COMPOTE:
-Remove the stems and quarter the figs
-Heat skillet over medium heat, add 1/4 cup of water and figs and honey.
-Stir to combine and bring to slow boil and turn heat to low and simmer for 30 minutes. After 30 minutes, add 2 tablespoons of butter, remove from heat and stir.
-Add compote to a container and use an immersion blender to combine.
CREME:
Add Heavy cream, whole milk and champagne and add 2-3 tablespoons of compote and stir with whisk to combine over medium-low heat.
Once the cream reaches a very slow boil, remove it from the heat. Do not let it scorch. Let it rest at room temperature for about ten minutes. You should be able to stick your finger in the cream without burning yourself.
Combine your egg yolks and sugar and whisk to combine.
SLOWLY, whisk cream into egg mixture to combine.
Strain the mixture through a fine mesh.
Pour into ramekins. Take a paper towel and light press the paper towel into each ramekin to remove the top layer of bubbles.
Place the ramekins into a baking dish with a little water.
Bake for 35-45 minutes at 325 until it slightly jiggles and is completely set.
CHILL FOR A MINIMUM OF 2 HOURS, preferably overnight.
TOPPING:
Sprinkle sugar onto chilled Crème Brûlée, using a kitchen torch, lightly flame the sugar until it melts and browns. Add an additional layer of sugar and repeat. Add Whipped cream (optional) and enjoy!
HOMEMADE WHIPPED CREAM:
-2 cups of heavy cream
-1/2 cup powdered sugar
Combine and whisk or use a stand mixer on low, gradually increasing speed until the mixture begins to form "stiff peaks."
-Fold in preserves (optional)
-Chill
Links for tools:
Kitchen Torch (Amazon Affiliate Link) → https://amzn.to/3YbHqXC
Ramekins (Amazon Affiliate Link) → https://amzn.to/3DLEMzI
Fine mesh strainers (Amazon Affiliate Link) → https://amzn.to/3jHgmAp
And there you go knocking it out of the park again! That looks so ridiculously awesome! Not sure why I don't use my torch for anything but searing after sous viding, but I am definitely going to do this. Just a really great video, all the way to the Buttery Rick cameo at the end. Always love his reactions!
Thanks for sharing this one! <3
Nice!