Crème Brûlée (with Ginger, Mango, Blood Orange and Vietnamese Coffee)

10 servings with four flavors each

Peng S. Looi / Executive Chef and Culinary Consultant, Noosh Nosh, Louisville, KY; Photo by Peng S. Looi

    • 4 tbsp. The Perfect Purée (Ginger Puree, Mango Puree or Blood Orange Concentrate), thawed
    • 1 qt. heavy cream
    • 1 cup sugar
    • 3 tbsp. brown sugar
    • 6 whole eggs
    • 4 tbsp. Vietnamese coffee
1. Preheat oven to 350°F.
2. Whisk sugar and whole eggs to a thick consistency.
3. Bring heavy cream to a slight boil.
4. Slowly temper hot cream into sugar and egg mixture.
5. Strain two times.
6. Pour mixture into 4 separate containers with individual flavors.
7. Pour flavored liquids into 7-ounce ramekins.
8. Pour hot water into hotel pan to 1/3 ramekin level.
9. Cover with punctured foil paper.
10. Bake for 30-45 minutes depending used rotating pans every 15 minutes.
11. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
12. Remove the crème brûlée from the refrigerator at least 30 minutes prior to browning the sugar on top.
13. Sprinkle brown sugar onto brûlée.
14. Using a torch, melt the sugar to form a crispy top.
15. Allow the crème brûlée to sit for at least 5 minutes before serving.