Caribbean Creme Brûlée
Enjoy my Caribbean spin on Creme Brûlée – we’re keeping the rich, creamy custard and crunchy, crackly top, but adding rum, brown sugar and sea salt.
Lightly perfumed with tropical notes of the Caribbean, this Creme Brûlée is truly in a league of its own. Rum, vanilla and brown sugar combine in the custard, forming a floral, lovely heady combo.
This recipe is perfectly balanced, and not too sweet – a generous pinch of sea salt adds depth and deliciousness. Take the caramel top right to the edge of burning to give bitterness and balance!
If this isn’t enough Creme Brûlée for the Creme Brûlée fans, make sure to try out our Creme Brûlée Eggnog!
View the cook-along video here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this under the grill instead of with a blowtorch?
You definitely can, but a blow torch will give the best results. Under the grill will warm the custard up and you will lose the contrast of cold custard and crackly top. To counteract this, freeze the custard for 1 hour before proceeding with the brûlée step.
Can I use a light rum?
You can use a light rum, but a dark rum will have tasting notes of vanilla and spice. This pairs beautifully with the other ingredients, enhancing their flavor profiles.