Crème Brûlée Recipe

Heat the Cream and Milk

In a saucepan, combine the heavy cream, whole milk, granulated sugar, maple syrup, and sea salt. Heat over medium heat until the mixture is just about to simmer, stirring occasionally.

Whisk Egg Yolks

In a separate bowl, whisk together the egg yolks and bourbon until well combined.

Combine Mixtures

Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the yolks. Once combined, strain through a fine-mesh sieve into another bowl to remove any cooked egg bits.

Add Vanilla

Stir in the vanilla extract. Allow the mixture to cool slightly.

Bake the Custards

Preheat your oven to 325°F (165°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the centers are set but still slightly wobbly.

Chill

Remove the ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Prepare Tuile Batter

In a mixing bowl, whisk together the all-purpose flour, powdered sugar, and melted butter. Add the egg whites, maple syrup, and vanilla extract. Mix until smooth.

Shape Tuiles

Preheat your oven to 350°F (175°C). On a baking sheet lined with parchment paper, use a stencil or template to create thin circles or leaf shapes with the batter. Bake for 8-10 minutes or until golden.

Cool Tuiles

Remove from the oven and let cool for a few minutes before carefully lifting off the parchment paper.

Prepare Cherry Sauce

In a small saucepan, combine dark cherries, granulated sugar, water, and lemon juice. Cook over medium heat until the cherries have softened and the mixture has thickened slightly, about 5-7 minutes.

Cool Sauce

Remove from heat and let cool before serving.

Brûlée the Top

Sprinkle a thin layer of granulated sugar over the chilled custards. Use a kitchen torch to caramelize the sugar until it’s golden brown and bubbly. Let cool slightly.

Serve

Serve each custard topped with a spoonful of dark cherry sauce and a maple leaf tuile on the side.