Recipes

Ice Cider Crème Brûlée

A rich and refined dessert that combines the velvety texture of classic crème brûlée with the delicate sweetness and subtle acidity of ice cider. A sublime finish to any elegant meal.

Preparation Time: 15 min
Cook Time: 60 min
Servings: 4

Ingredients

  • 1 cup // 250 mL — Milk
  • 1 cup // 250 mL — 35% Cream
  • 6 — Egg yolks
  • 50 g — White sugar
  • 1 oz // 30 mL — Neige Ice Cider
  • Pinch — Salt

Caramel topping:

  • ¼ cup // 60 mL — White sugar
  • 1 — Culinary torch

Preparation

  1. Preheat the oven to 325 °F (160 °C).
  2. In a saucepan, heat milk and cream until just simmering, then remove from heat. Allow the mixture to warm slightly for 5 minutes.
  3. In a bowl, whisk together egg yolks, sugar, Neige Ice Cider, and a pinch of salt until smooth.
  4. Slowly pour the hot cream mixture into the egg mixture, whisking constantly to avoid curdling.
  5. Strain the custard into ramekins and place them in a water bath (bain-marie).
  6. Bake for 60–70 minutes, or until the custard is set but still slightly jiggly in the center.
  7. Remove ramekins from the water bath and let cool to room temperature, then refrigerate for at least 4 hours.
  8. Before serving, sprinkle sugar evenly over each custard and caramelize with a culinary torch to form a crisp, golden crust.
  9. Serve immediately and enjoy the contrast between the creamy interior and the crisp caramel top.

Notes

Recipe inspired from cidreduquebec.com

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