Golden Milk CrèMe BrûLéE

1. 1

   Preheat oven to 325 degrees Fahrenheit.

2. 2

   In a 2-qt saucepan on medium heat, bring the cream, golden milk spice, salt, and sugar to a simmer and let the spices bloom for 1 minute. Remove from heat and set aside to cool for 10 minutes.

3. 3

   In a medium bowl, whisk the egg yolks until they're smooth. Slowly whisk the eggs into the cooled cream mixture. Pour the mixture through a fine sieve to remove larger bits of spice.

4. 4

   Bring 5 cups of water to a boil. Place a towel in the bottom of a baking dish. Place four 4-oz. ramekins on top of the towel. Divide the cream mixture evenly among the ramekins. Pour the boiling water into the baking dish around the ramekins about halfway up to the level of the cream mixture. Place the baking dish in the middle rack of the oven and bake for 25-30 minutes. It will be a little loose when it's done, but the internal temperature should be 173 degrees Fahrenheit.

5. 5

   Remove the baking dish from the oven. Carefully remove the ramekins from the water; let them cool at room temperature for a few minutes, then refrigerate for at least two hours.

6. 6

   Sprinkle 1 teaspoon of turbinado sugar onto each ramekin. Gently shake the ramekin to spread the sugar around the top and shake off any excess sugar. With a kitchen torch or under a watchful eye in the broiler, toast the sugar on top until it just browns. Let it sit for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.