Prep time: 15 minutes (plus chilling)
Total time: About 5 hours
Difficulty: Medium
Kosher: Dairy
Want to impress your guests with something unexpected?
This is Savta’s take on a classic crème brûlée. Rich, creamy custard infused with warm vanilla and subtle za’atar flavor, finished with a crackly caramelized top. French technique with a little Moroccan soul.
Ingredients (serves 4–6)
• 600 ml heavy cream
• 1 vanilla bean
• 1 tsp Savta’s Za’atar
• 1 cup sugar, divided
• 6 egg yolks
• Extra sugar for brûlée top
Preparation
Infuse the cream
In a saucepan over medium-low heat, combine the heavy cream, ½ cup sugar, vanilla bean, and Savta’s Za’atar.
Heat until steaming and hot, but do not boil.
Remove from heat, cover, and let steep for 20 to 30 minutes.
Strain the cream very well to remove the za’atar and vanilla bean. Return the cream to the saucepan and gently reheat until hot again.
Prepare the custard
In a large bowl, whisk together the egg yolks and remaining ½ cup sugar until smooth.
Slowly pour the hot cream into the yolk mixture while whisking continuously to temper the eggs.
Bake
Preheat oven to 325°F (160°C).
Pour the custard mixture into ramekins. Place the ramekins in a deep baking dish and carefully pour hot water into the dish until it reaches halfway up the sides.
Bake for 35 to 45 minutes, until the edges are set but the center still has a slight jiggle.
Remove from the water bath and let cool completely.
Chill
Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
Brûlée the top
Sprinkle a thin, even layer of sugar over each custard.
Using a kitchen torch, caramelize the sugar until deep golden and crisp.
Finish with a tiny pinch of Savta’s Za’atar on top for aroma and crunch.
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