Looking for a little more pizazz than a vanilla crème brûlée? This Root Beer Crème Brûlée version will be the talk of your dinner party. Since this dessert does not contain gluten, it is a good choice for guests who have gluten allergies.
4 teaspoons root beer concentrate (near vanilla in the spice isle)
Candied Cashews (replace pecans with cashews) Candied Pecans
1 pint blackberries
Directions
Preheat the oven to 325°F.
Whisk egg yolks together until very well blended. Whisk in milk.
Add sugar and whisk vigorously until well mixed.
Add 2 cups whipping cream, salt, and root beer concentrate.
Place 5 ramekins in a roasting or cake pan with at least 2-inch sides.
Pour filling into ramekins and place in oven. Pour water into dish containing ramekins and fill with warm-hot water until it reaches half the height of ramekins.
Bake for 60-80 minutes or until center of crème brûlée barely trembles. The time will depend on type (thickness of porcelain) of ramekins used.
Carefully remove from oven and allow to cool until safe enough to handle. Place ramekins in refrigerator for at least 4 hours or overnight.
Meanwhile make candied cashews and keep airtight.
When ready to serve, sprinkle surface with an even coat of granulated sugar and place under a hot broiler or use a blow torch on low to medium setting and caramelize the sugar.
Whip 1/2 cup whipping cream with 1 tablespoon sugar to soft peaks and spoon onto the cooled caramelized surface.
