Recipe courtesy of Chef Castro, houseofboateng.ca
Makes 10-12 ramekins
14 egg yolks
1L whipping cream
1 vanilla pod, scraped
¼ cup turmeric syrup
¾ cup sugar, plus additional for torching the top of the brûlée
1. Combine cream, sugar and vanilla in a saucepan and bring to a boil.
2. Remove from heat, then add turmeric syrup. Let steep for 10-15 minutes.
3. Carefully separate egg whites from egg yolks. Whisk the warm cream, sugar and vanilla mixture into egg yolks slowly so the yolks don’t curdle, then strain.
4. Preheat the oven to 300°F.
5. Pour the custard into ramekins, then place the ramekins into a warm water bath.
6. Bake at 300°F for 50-60 minutes or until the crème brûlée is set but still trembling in the centre.
7. Remove the pan from the oven, but allow the brûlée to cool in the water bath.
8. Once cool, remove from the pan and refrigerate overnight or until completely cold.
9. Using a torch, melt 1 Tbsp sugar over each brûlée.
10. Let cool slightly and serve.