Bluegrass Soy Sauce, Desserts, Imperial Double Fermented Soy Sauce, Recipes

Imperial Soy Crème Brûlée

Overhead photo of Bourbon Barrel Creme Brulee with spoon

Makes 9 – 4oz crème Brulee

  1. In a medium saucepan, attentively scald heavy cream and vanilla (as it will spill over if unwatched).
  2. In a large mixing bowl, whisk eggs and sugar vigorously until pale yellow and forms ribbons. When the cream is ready, slowly add to sugar/egg mixture, whisking for the entirety until incorporated.
  3. With a ladle, skim the top of the mixture to remove all froth (bubbles) that have accumulated on the surface.
  4. Place ovenproof Brulee dishes in a pan and ladle mixture 3/4 of the way.
  5. Fill around them with water until the bottom of the pan is all covered. Cover with aluminum foil and cook in a 350-degree oven for approx 50 mins or until when jiggled, the outer edges are set with marginal movement in the middle.
  6. Refrigerate until cool.
  7. Cover the top with sugar and burn with a torch being careful not to set yourself afire.
  8. Top with some Togareashi Caramel Corn and consume.
    Optional garnish when in season – Concord Grape

Recipe by Chef Michael Crouch

Overhead photo of Bourbon Barrel Creme Brulee