Crème Lingonberry, Brûlée Almond Recipe

Prepare the Cream Mixture

In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.

Whisk the Egg Yolks

In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.

Combine Mixtures

Slowly pour the hot cream into the egg yolk mixture, whisking continuously to temper the yolks.

Add Vanilla and Lingonberry Jam

Stir in the vanilla extract and lingonberry jam until well combined.

Bake the Mixture

Pour the 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 at 300°F (150°C) for about 30-35 minutes or until set.

Cool and Chill

Remove ramekins from the water bath and let them cool to room temperature. Once cool, refrigerate for at least 4 hours or overnight.