Decadent, creamy custard topped with a delightfully tangy burnt sugar. White balsamic crème brûlée is subtly flavored with a white peach balsamic vinegar that cuts through the delightful richness of the cream. This surprisingly easy recipe has a taste all its own-perfect for intimate dinner parties or any occasion where a wow- factor is needed.
Crème brûlée has garnered quite the reputation. It’s on the menu everywhere, and has been used to the point of exhaustion in fine dining. But, the classics have stood the test of time for a reason. I love it and want to crack that sugary brittle top every time I have the chance. This recipe stays true to the vanilla custard flavor while embracing new additions. A healthy dose of cinnamon and a refreshing acidity from balsamic vinegar make a serious impact.
I know vinegar in a dessert may sound strange, but this combination definitely works. White balsamic vinegar has a light sweetness and is so delicious when paired with silky, spiced custard and the caramelized sugar. There are so many wonderful flavors at play! The key to white balsamic crème brûlée is a gentle hand- the quality of each ingredient will speak for itself.
This dessert may look fancy, but all it takes is careful consideration of a few steps and good ingredients. Use fresh eggs and high quality vanilla. You don’t have to dine out to have a beautiful crème brûlée of your own!
If you make this recipe, please rate it below. Thoughts and suggestions are always appreciated. And you can always see what I’m cooking up on Instagram. Happy Baking!
White Balsamic Glazed Crème Brûlée
Equipment
- culinary torch
- ramekins
Ingredients
Custard
- 2 cups heavy cream
- 1/4 tsp salt
- 1 tsp vanilla extract
- 5 egg yolks
- 1/2 cup granulated sugar plus additional for topping
- 3/4 tsp cinnamon
- white balsamic vinegar
Instructions
- Preheat oven to 325. In a small saucepan, heat heavy cream and salt just until hot. Let cool for 2-3 minutes, then add vanilla extract. In a separate bowl, whisk together egg yolks, sugar, and cinnamon until the mixture is fluffy and pale in color.
- Add a quarter of the cream mixture to the yolk/sugar mixture. Stir well, then slowly add this mixture to the remaining cream. Stir. Pour into four 6 ounce ramekins.Place ramekins into a square baking dish and /then carefully pour hot water into dish- no more than halfway up the ramekins.
- Bake for 40-55 minutes, or until custard center is nearly set. Refrigerate for at least 4 hours (can be refrigerated overnight). When ready to serve, combine 2 tsp. sugar and 1/4 tsp vinegar for every creme. Spread across top of custard and torch mixture until deep brown/ black in color. When sugar has hardened completely, brush a bit of additional vinegar on top and serve immediately.
Notes
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