- 2 c whole milk
- 2 c heavy cream
- 8 large egg yolks
- 3/4 c granulated sugar, divided
- 1 c Clement Faugier Chestnut Spread
- Preheat oven to 250°F. Heat milk and cream in a suacepan over medium-high heat until mixture just comes to a boil. Remove from heat; let cool slightly, about 10 minutes.
- Meanwhile, whisk egg yolks and 1/4 cup sugar in a bowl until smooth and pale, about 2 minutes. Whisk in the chestnut spread until smooth.
- Gradually whisk hot milk mixture into egg mixture until combined. Divide mixture evenly among 8 (6- to 8-ounce) ramekins. Place ramekins in a large roasting pan (or 2 [13- by 9-inch] baking pans), and carefully pour enough hot water into roasting pan to come halfway up sides of ramekins.
- Carefully transfer pan to preheated oven. Bake until custard is set, 50 to 55 minutes. Remove ramekins from pan, and transfer to a wire rack. Let cool to room temperature, about 1 hour. Refrigerate until chilled, about 2 hours.
- Sprinkle ramekins evenly with remaining 1/2 cup sugar. Using a kitchen torch, torch tops until sugar caramelizes.
Make Ahead: Crème brûlée can be made through step 4 up to 2 days ahead.
Recipe from Food & Wine