classic \ˈkla-sik\ a work of enduring elegance
There are some foods that I will never tire of.
The classic are classics for a reason, even in a culinary world riddled with food trends and some of the most creative minds in the kitchen. Classics in the food world stand the test of time, somehow eluding tastebuds that are always searching for the newest and boldest flavors. Chicken soup, a simply dressed bowl of pasta, a decadent, chocolate cake – dishes like these will always be something I crave, next-best-thing or not.
I still remember the first time my spoon tapped a caramel crust, shattering it to dip into a creamy custard – creme brûlée was love at first taste, and it doesn’t matter if some may think it is passé, I still pause when I see it on a menu. I find it that irresistible.
The same goes for my first sip of a creamy White Russian – it was a taste of the most elegant and grown up version of iced coffee I had, and it’s a cocktail that has become ageless to me.
These two classics collide in this White Russian Creme Brûlée. The simple elegance of a creme brûlée combines with the personality of a rich White Russian, notes of rum and coffee in each spoonful, bringing a smile to my lips with each bite. It was so wonderful, I had to make several batches – not to tweak, but because it was so irresistibly good!
If you’ve never made a creme brulee, don’t be intimidated. It is possibly one of the easiest desserts you can ever make. Just a handful of ingredients, a little whisking and a little time in the oven is all you need. The best part is that you can make it a day or two before a dinner party, if you wish, leaving the torching to minutes before serving. Once you make creme brûlée at home, you may be tempted to make it every day.
For more inspiration to shake up your holiday season with Kahlúa, be sure to check out Kahlúa on your favorite social channel:
Disclosure: This post is brought to you by Kahlúa. All opinions are, as always, my own. Sponsored posts such as these help behind the scenes at Kitchen Confidante. Thank you for visiting and making my blog part of your day!
White Russian Creme Brûlée
Two timeless classics come together in this White Russian Creme Brûlée, elevating a classic custard with notes of Kahlúa.
1 1/4 cups heavy cream
1/3 cup whole milk
1/2 vanilla pod
4 egg yolks
1/4 sugar, plus 1-2 teaspoons per serving
1 tablespoon Kahlúa Rum and Coffee Liqueur
Preheat the oven to 325 degrees F.
Combine the heavy cream and milk in a small sauce pan. Split the vanilla bean and scrape the seeds within using the tip of a paring knife. Stir the beans and the vanilla into the cream mixture and heat over medium-low heat until the cream is scalded but not boiling. Turn off the heat and cover, letting the vanilla steep into the cream.
While the cream rests, using an electric or stand mixer, mix together the egg yolks and sugar until it is well blended and light in color. Slowly add the cream to the eggs while the mixer is running, starting with a few tablespoons at a time, and gradually adding all the cream. Mix in the Kahlúa, then strain the mixture, discarding the vanilla pod.
Pour the cream mixture into 4 4-oz ramekins, filling it nearly to the top. Carefully place the ramekins in a deep sided dish or roasting pan. Pour boiling water into the roasting pan so that the water comes up to halfway up the ramekin dishes.
Bake for 25 minutes, or until the custards are set. You’ll know it is done if you gently shake the custards and they jiggle slightly. Let it cool completely on a wire rack, then place in the refrigerator until it is nice and firm. This can be done a day before.
To serve, remove the custards from the refrigerator and let it sit for about 20 minutes at room temperature. Put about 1-2 teaspoons of sugar and spread it evenly over the custard; it should be about 1/8 inch deep. Using a propane torch (or a broiler), heat the sugar until it caramelizes. Repeat with the remaining custards. Let it sit for a few minutes to harden the caramelized sugar. Serve immediately.