Derby Day crème brûlée recipe
Being from Kentucky, Derby is a pretty big deal in our house. I always makes Mint Juleps, Hot Browns, and Derby Pie to celebrate the event, but this year I wanted to try something different. I decided to do a spin on a creme brulee and make it Derby style!
“Derby style” usually just means “add bourbon” to whatever you are making. So this recipe starts by soaking some finely chopped pecans in some Maker’s Mark bourbon.
Then heat the cream in a thick-bottomed pan just until it starts to steam.
Whisk together the egg yolks, cocoa powder, salt and sugar until smooth.
Temper the eggs by SLOWLY adding in about half of the warmed cream, whisking constantly so that you don’t curdle the eggs.
Once you add about half the cream to the egg mixture, return all of it to the pot.
Add your chocolate chips and vanilla and stir until smooth and melted.
Cover the bottom of your ramekins with some of the soaked pecans.
Pour the mixture into the ramekins and put foil on top of each one.
To make the recipe even more fun (and faster), I recommend cooking them in an Insta Pot pressure cooker. Place the small rack that came with your Insta Pot at the bottom, and pour 2 cups of water inside. Then place the ramekins inside, stacking if needed to make them all fit. Then close the lid and valve and set the pressure on high for 10 minutes. When done, let it slow release for an additional 10 minutes. Cool to room temperature, or if you’re making them ahead of time, store the cooked custards in the refrigerator.
Remove the custards from the refrigerator 30 minutes before serving. Meanwhile, pulse regular sugar in the blender to make it into a fine powder.
Sprinkle the fine sugar over the custards and use a kitchen torch to caramelize the sugar, finally turning them into crème brûlée! Optionally garnish them with a dollop of whipped cream and a whole pecan.
Derby Day Crème Brûlée
Warm heavy cream in a thick-bottomed pot until it begins to steam. In a stand mixer, whisk together egg yolks, sugar, cocoa powder, and salt until smooth. Whisk in warm cream slowly to temper the eggs. Pour yolk and warm cream mixture back into the pan and add chocolate. Stir until chocolate is melted. Add vanilla.
Cover bottom of ramekins with bourbon-soaked pecans. Pour the mixture evenly among 6-8 ramekins, depending on size. Put foil on the top of each ramekin. Place the small rack that came with your Insta Pot pressure cooker at the bottom and pour 2 cups of water in the Instant Pot. Place the ramekins inside, stacking if needed. Close the lid and valve. Set the pressure on high for 10 minutes. Let it slow release for 10 minutes. Carefully remove the ramekins. Set on wire racks to cool. Refrigerate at least 2 hours and up to 2 days. Remove from refrigerator 30 minutes before serving. Sprinkle with fine sugar and caramelize using a kitchen torch.