Spanish Style Creme Brulee

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Separate egg yolks from egg whites, transferring yolk back and forth between shell halves to let the whites fall into a bowl.

Place the separated yolks in a clean bowl and set aside.

In a separate bowl, whisk the egg yolks and sugar together until well combined and the mixture becomes pale and slightly thick, then set aside.

Peel and dice the mangoes into small pieces.

Peel and dice the pineapple into small pieces, reserving a few slices for garnish.

In a saucepan, heat the cream and milk over medium heat.

In another pan, melt the butter over medium heat, then add the diced mangoes and pineapples, stirring constantly.

Add brown sugar and stir well, then sprinkle some salt and let it cook until the fruits are soft and slightly caramelized.

If using, add one tablespoon of brandy to the fruit mixture and let it cook for another minute to infuse the flavors, then remove from heat.

Remove the cream and milk mixture from heat just before it starts to boil.

Divide the fruit mixture evenly among ramekins or custard dishes, reserving a small portion for garnishing.

Stir the warm cream and milk mixture and transfer it to a pitcher.

Gradually pour the heated cream and milk into the egg yolk mixture while continuously whisking to temper the eggs and prevent them from curdling.

Divide the cream mixture evenly among the ramekins or custard dishes.

Fill the baking dish with enough hot water to come halfway up the sides of the ramekins.

Sprinkle a layer of brown sugar over the custards.

Carefully transfer the baking dish to the preheated oven and bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 40 minutes or until the custard is set around the edges but slightly jiggly in the center.

Once baked, remove the custards from the oven and let them cool to room temperature.

Garnish the creme brulee with strawberry slices and the caramelized mangoes and pineapples, pouring the syrup from the caramelized fruit mixture over the top.

Refrigerate for at least a few hours or until thoroughly chilled before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens