This Nigella Christmas Crème Brûlée is the perfect holiday dessert. It’s creamy, flavored with orange flower water and nutmeg, and topped with a crunchy sugar crust. The optional edible gold leaf adds a festive touch that’s sure to impress!
Ingredients Needed:
- 600 millilitres double cream
- 1 teaspoon orange flower water
- good grating fresh nutmeg
- 8 large egg yolks
- 3 tablespoons caster sugar
- 6 tablespoons demerara sugar
- 3 sheets of edible gold leaf (optional)
How To Make Christmas Creme Brulee?
- Prepare the pie dish: Put the pie dish in the freezer for at least 20 minutes and fill the sink halfway with cold water.
- Heat the cream: Pour the cream, orange flower water, and freshly grated nutmeg into a saucepan. Heat until it’s just about to boil but don’t let it boil.
- Mix egg yolks and sugar: In a bowl, whisk the egg yolks and caster sugar together. Gradually pour the hot cream into the egg mixture while whisking.
- Cook the custard: Rinse and dry the saucepan, then return the custard mixture to it. Cook over medium heat for about 10 minutes, stirring regularly until the custard thickens. If it looks like it might split, dip the bottom of the pan in the cold water to cool it down.
- Chill the custard: Once thickened, grate a little more nutmeg on top and pour the custard into the chilled pie dish. Let it cool to room temperature, then place it in the fridge until it’s cold.
- Finish with sugar and gold leaf: When ready to serve, sprinkle the demerara sugar over the top. Use a blowtorch to caramelize the sugar until it forms a crispy, golden crust. If you like, press edible gold leaf onto the sugar crust for a special touch.
Recipe Tips:
- Don’t Overcook the Custard: Keep an eye on the custard as it cooks. If it cooks too long, it can become lumpy. Stir regularly and cook over medium heat to avoid this.
- Chill the Pie Dish: Make sure the pie dish is well-chilled before pouring in the custard. This helps the custard set properly and keeps the texture smooth.
- Grate Nutmeg Fresh: Always grate fresh nutmeg rather than using pre-ground nutmeg. Fresh nutmeg has a stronger, more aromatic flavor that enhances the custard.
- Use a Blowtorch Carefully: When caramelizing the sugar, use a Blowtorch carefully to avoid burning the sugar. Keep the flame moving to ensure an even, golden crust.
- Don’t Skip the Gold Leaf: If you want a festive touch, add edible gold leaf to the sugar crust. It’s simple to apply and makes the dessert look extra special for holiday celebrations.
How To Store Leftovers?
Let the leftover Christmas Crème Brûlée cool to room temperature first. Once it’s cooled, cover it loosely and store it in the fridge for up to 2 days.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 200mg
- Sodium: 35mg
- Potassium: 180mg
- Total Carbohydrate: 10g
- Dietary Fiber: 0g
- Sugars: 9g
- Protein: 6g
Try More Nigella Lawson Recipes:
Nigella Christmas Creme Brulee
Description
This Nigella Christmas Crème Brûlée is the perfect holiday dessert. It’s creamy, flavored with orange flower water and nutmeg, and topped with a crunchy sugar crust. The optional edible gold leaf adds a festive touch that’s sure to impress!
Ingredients
Instructions
- Prepare the pie dish: Put the pie dish in the freezer for at least 20 minutes and fill the sink halfway with cold water.
- Heat the cream: Pour the cream, orange flower water, and freshly grated nutmeg into a saucepan. Heat until it’s just about to boil but don’t let it boil.
- Mix egg yolks and sugar: In a bowl, whisk the egg yolks and caster sugar together. Gradually pour the hot cream into the egg mixture while whisking.
- Cook the custard: Rinse and dry the saucepan, then return the custard mixture to it. Cook over medium heat for about 10 minutes, stirring regularly until the custard thickens. If it looks like it might split, dip the bottom of the pan in the cold water to cool it down.
- Chill the custard: Once thickened, grate a little more nutmeg on top and pour the custard into the chilled pie dish. Let it cool to room temperature, then place it in the fridge until it’s cold.
- Finish with sugar and gold leaf: When ready to serve, sprinkle the demerara sugar over the top. Use a blowtorch to caramelize the sugar until it forms a crispy, golden crust. If you like, press edible gold leaf onto the sugar crust for a special touch.
Notes
- Don’t Overcook the Custard: Keep an eye on the custard as it cooks. If it cooks too long, it can become lumpy. Stir regularly and cook over medium heat to avoid this.
- Chill the Pie Dish: Make sure the pie dish is well-chilled before pouring in the custard. This helps the custard set properly and keeps the texture smooth.
- Grate Nutmeg Fresh: Always grate fresh nutmeg rather than using pre-ground nutmeg. Fresh nutmeg has a stronger, more aromatic flavor that enhances the custard.
- Use a Blowtorch Carefully: When caramelizing the sugar, use a Blowtorch carefully to avoid burning the sugar. Keep the flame moving to ensure an even, golden crust.
- Don’t Skip the Gold Leaf: If you want a festive touch, add edible gold leaf to the sugar crust. It’s simple to apply and makes the dessert look extra special for holiday celebrations.
Nigella Christmas Creme Brulee