This Rumchata Crème Brulee with Whipped Cream and Berries will hands down be the best dessert you eat this summer and thanks to the KitchenAid Smart Oven+ with Powered Attachments, it just got way easier to make.
This is a sponsored conversation written by me on behalf of KitchenAid. The opinions and text are all mine.
By far, my favorite thing about crème brulee is how easy you can manipulate the flavor. Whatever flavor you want, you can infuse it right into a crème brulee.
You want coffee crème brulee, add some coffee. You want a sweet ginger crème brulee, no problem.
This recipe for rumchata is fool proof and I promise it just may be your new favorite dessert.
SMART OVEN+ APP
I remember about 10 years ago I would think to myself, “Wouldn’t it be awesome if you could preheat your oven from your phone while in your car on the way home from work so all you need to do is get home and put your food in the oven.”
Well my friends, dreams do come true. The connected abilities on the Smart Oven+ allows you to manipulate just a lot of functions on the oven, to method of cooking, to the temperature, right from the KitchenAid app on your phone. This right here is genius!
I can’t tell you how many times I’ve wanted to change the temperature of my oven while something is braising for a long time and I’m out around town. It’s frustrating because the whole day literally revolves around you needing to be home at a specific time to adjust the time. It can be agonizing at times and I, for one, am beyond thankful for the Smart Oven+.
So, once you set the oven temp from your phone, a move that has quickly become my go-to party trick during group get-togethers, it’s time to get started on making your crème brulee.
If you’ve never made crème brulee you are going to be shocked at just how easy it is to make. You literally whisk together everything and transfer it to your custard cups or crème brulee ramekins and bake them.
Now because this crème brulee is rumchata flavored, I wanted to fill you in on what it tastes like. Rumchata is simply a spiked horchata, which is a sweet rice milk beverage, originated in Mexico, that has cinnamon and vanilla in it and whoa is it amazing. So, think of all those delicious flavors infused into a crème brulee. Am I right or am I right? This is going to be delicious!
When you make your crème brulee batter there are some important steps to consider. You want to whisk the eggs yolk first before gently whisking in all of the other ingredients. If you whisk too vigorously, bubbles and foam will be at the top off the batter and it carries over into the cooking process because you won’t have that perfectly smooth crème brulee top. So again, be gentle when whisking.
COOKING CREME BRULEE
The best way to bake the crème brulee is gently, I like to do it in a water bath to be mindful of the many eggs in the recipe so they don’t scramble..
I add the batter- filled crème brulee ramekins to a 1” or 2” deep tray and fill it with water to the half way point in the tray and cover it with foil and bake.
Simply bake the crème brulee until they are firm in the center, remove from the water and completely cool them. I know, I know this is the hardest part. Waiting on any baked good is really tough to do, but trust me, it’s worth it. Once it’s done, pull out your phone, go to the KitchenAid app, turn off your oven and play some games or watch youtube for a few hours.
Once the crème brulee is cooled, it’s now time to show off for your guests. Sprinkle 2 or so teaspoons of sugar to the top of the crème brulee, bumping and rotating the ramekin to make sure the sugar completely covers the top of custard.
From there, use a torch to caramelize the top of the crème brulee to get that crunchy, sugared crust. Then enjoy yourselves because this recipe is phenomenal.
Rumchata Crème Brulee with Whipped Cream and Berries
- 2 ½ cups of heavy whipping cream
- ½ cup + 2 tablespoons rumchata
- ¼ cup of sugar + 10 teaspoons
- 6 egg yolks
- optional toppings: whipped cream and fresh berries
- Preheat the KitchenAid Smart Oven+ to 325°.
- In a large bowl, whisk together all of the ingredients except the 10 teaspoons of sugar. Divide the custard between 5 brulee dishes.
- Transfer the dishes to a cookie sheet tray. Fill up the tray until there is about ½ inch of water in it.
- Bake the dish at 325° for 25-30 minutes or until the center is set.
- Remove the brulee dishes from the pan and cool for 30 minutes before completely cooling in the refrigerator for 1 to 2 hours.
- Add 1 teaspoon of sugar to the top of a crème brulee and move it around so that it is coated. Using a torch, caramelize the sugar on top until browned and hardened.
- Serve the crème brulee with optional toppings.