Welcome to my article where I will be sharing with you the recipe for the famous Starbucks Caramel Brulee. This is a delicious and indulgent treat that you can make at home with just a few simple ingredients. Whether you’re a fan of Starbucks or not, this recipe is definitely worth a try. So, let’s get started!
List of Ingredients
- 1 cup of milk
- 1 cup of heavy cream
- 1/2 cup of granulated sugar
- 1/4 cup of water
- 1/4 cup of caramel sauce
- 1 tsp of vanilla extract
- 6 egg yolks
- 1/4 cup of turbinado sugar
List of Instructions
- Preheat your oven to 325°F.
- In a saucepan, combine the milk, heavy cream, granulated sugar, water, caramel sauce, and vanilla extract. Heat the mixture over medium heat, stirring occasionally until the sugar has dissolved.
- In a separate bowl, whisk together the egg yolks. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
- Pour the mixture through a fine-mesh strainer to remove any lumps.
- Divide the mixture among six ramekins. Place the ramekins in a baking dish and fill the dish with enough hot water to come up halfway up the sides of the ramekins.
- Bake for 30-35 minutes or until the custards are set but still slightly jiggly in the center.
- Let the custards cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to serve, sprinkle turbinado sugar over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden layer on top.
- Q: Can I use a different type of sugar instead of granulated sugar?
- A: Yes, you can use brown sugar or coconut sugar instead of granulated sugar.
- Q: Can I make this recipe without a kitchen torch?
- A: Yes, you can broil the custards in the oven to caramelize the sugar. Just keep an eye on them so they don’t burn.
- Q: How long can I refrigerate the custards before caramelizing the sugar?
- A: You can refrigerate the custards for up to 2 days before caramelizing the sugar.
- Q: Can I freeze the custards?
- A: Yes, you can freeze the custards for up to 1 month. Just make sure to defrost them in the refrigerator overnight before caramelizing the sugar.
- Q: Can I use a different type of milk instead of whole milk?
- A: Yes, you can use almond milk or coconut milk instead of whole milk.
- Q: Can I use store-bought caramel sauce instead of making my own?
- A: Yes, you can use store-bought caramel sauce instead of making your own. Just make sure it’s a good quality sauce without any artificial flavors or colors.
- Q: How many servings does this recipe make?
- A: This recipe makes 6 servings.
If you’re new to making custards, here are a few tips to keep in mind:
1. Use room temperature ingredients. This will help the custards cook evenly and prevent them from curdling.
2. Don’t overcook the custards. They should be set but still slightly jiggly in the center. Overcooking them will result in a rubbery texture.
3. Chill the custards before caramelizing the sugar. This will help the sugar form a crispy layer on top.
Give this recipe a try and let us know what you think in the comments below. Enjoy!