Mint-Infused Crème Brûlée
Indulge in the luxurious delight of Mint-Infused Crème Brûlée, a classy dessert that combines the creaminess of tradition with a refreshing twist of fresh mint. This elegant recipe is perfect for special occasions or to impress dinner guests with its unique flavor profile. The subtle mint complements the rich, velvety custard, while the warm caramelized sugar topping adds a satisfying crunch. Whether enjoyed after a meal or as a sweet treat on its own, this dessert is sure to become a favorite. Share the joy of creating this classic dessert with friends and family, and impress them with your culinary skills!
6
Servings
225
Calories
5
Ingredients
Ingredients
heavy cream
2 cups (none)
sugar
5 tablespoons (for custard)
sugar
3 tablespoons (for topping)
egg yolks
6 (none)
fresh mint
1 bunch (washed and leaves left intact)
Instructions
1
In a medium saucepan, gently heat the heavy cream over medium-low heat. Add the fresh mint and simmer for 10-20 minutes, stirring occasionally, until the cream is infused with a strong mint aroma and the leaves are wilted. Remove from heat and allow to cool slightly.
2
In a mixing bowl, combine the egg yolks and 5 tablespoons of sugar. Use a fork to whisk them together gently, avoiding excessive aeration for a smooth mixture.
3
Once the mint cream has cooled slightly, strain it through a fine-mesh sieve to remove the mint leaves. Gradually pour the warm cream into the egg and sugar mixture, whisking continuously to temper the eggs and avoid curdling.
4
Preheat your oven to 350°F (175°C). Divide the custard mixture evenly among six ramekins.
5
Place the ramekins in a deep baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath to ensure even cooking.
6
Bake in the preheated oven for 25-35 minutes, or until the edges are set but the centers still have a slight jiggle.
7
Carefully remove the ramekins from the water bath and let them cool at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours until fully chilled and set.
8
Before serving, sprinkle a thin layer of sugar (about 1-2 teaspoons) evenly over the top of each chilled custard. Use a kitchen torch to caramelize the sugar until it melts and turns golden brown. Be cautious to avoid burning the sugar with the torch.
9
Alternatively, if using a broiler, place the ramekins on a baking sheet and broil them on high, watching closely to prevent burning. Serve immediately after caramelizing for the best texture.
Nutrition Information
18g
Fat
10g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mint-Infused Crème Brûlée?
It is a luxurious custard dessert that combines traditional creamy texture with a refreshing twist of fresh mint and a crunchy caramelized sugar topping.
How many servings does this recipe provide?
This recipe makes 6 servings.
What are the main ingredients for the custard?
The custard requires 2 cups of heavy cream, 5 tablespoons of sugar, 6 egg yolks, and 1 bunch of fresh mint.
How do you infuse the mint flavor into the cream?
Gently heat the heavy cream with fresh mint over medium-low heat and simmer for 10-20 minutes until a strong mint aroma is achieved.
What is the calorie count per serving?
Each serving contains approximately 225 calories.
How many egg yolks are needed for the recipe?
You will need 6 egg yolks for this recipe.
What is the fat content per serving?
There are 18 grams of fat in each serving.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How long does the Crème Brûlée need to bake?
The custard should bake for 25-35 minutes.
How do I know when the custard is finished baking?
The edges should be set, but the centers should still have a slight jiggle.
Why do I need to use a water bath (bain-marie)?
A water bath ensures even cooking and prevents the custard from curdling or cracking.
How deep should the water be in the baking dish?
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
How long should the dessert be refrigerated before serving?
It should be refrigerated for at least 2 hours until fully chilled and set.
How do I caramelize the sugar on top?
Sprinkle a thin layer of sugar over the chilled custard and use a kitchen torch until the sugar melts and turns golden brown.
Can I caramelize the sugar without a kitchen torch?
Yes, you can place the ramekins on a baking sheet and use a broiler on high, watching closely to prevent burning.
How much sugar is used for the topping?
The recipe calls for 3 tablespoons of sugar total for the topping, roughly 1-2 teaspoons per ramekin.
How much protein is in this dessert?
Each serving contains 4 grams of protein.
What is the carbohydrate count per serving?
There are 10 grams of carbohydrates per serving.
Why do I need to strain the cream?
Straining removes the wilted mint leaves and ensures the custard is perfectly smooth.
What is 'tempering' in this recipe?
Tempering is the process of gradually pouring the warm cream into the egg mixture while whisking to prevent the eggs from curdling.
How should the mint be prepared?
The mint should be washed and the leaves left intact for the infusion process.
Why should I avoid excessive aeration when whisking eggs?
Avoiding aeration ensures the custard remains smooth and dense rather than foamy.
Should the dessert be served immediately after caramelizing?
Yes, serve immediately after caramelizing for the best contrast between the cold custard and warm, crunchy topping.
Does this recipe contain fiber?
No, the fiber content for this recipe is null.
What type of cream is best for this recipe?
The recipe specifies heavy cream to achieve the necessary richness.
How many ramekins do I need?
You will need six ramekins for this recipe.
Is this a good dessert for special occasions?
Yes, its elegant presentation and unique flavor profile make it perfect for dinner guests and special events.
What should I do if the cream boils?
The instructions advise gently simmering over medium-low heat; avoid a hard boil to prevent the cream from scalding.
How long do the mint leaves stay in the cream?
They stay in the cream for the duration of the 10-20 minute simmer and until the cream has cooled slightly.
What is the primary texture of the dish?
The texture is velvety and smooth with a contrasting hard, crunchy sugar shell.