Kiwi Creme Brulee
1 large egg
4 large egg yolks
1/2 cup sugar, plus 1/2 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
2 Kiwis, finely chopped (brown fuzzy peel removed)
Preheat the oven to 300 degrees F.
In a mixing bowl, add the egg, egg yolks, and 1/2 cup of the sugar and beat together on low speed until just combined.
Heat the cream in a small pot until it’s very hot to the touch but not boiling.
With the mixer on low speed, slowly add the cream to the eggs. I found using a ladle worked really well to add small amounts at a time.
Then, add the vanilla and chopped Kiwi and ladle into 6 to 8 ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
Bake for 35 to 40 minutes, until the custards are set when gently shaken.
Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
When ready to serve, set your oven to Broil and place the rack all the way to the top.
Sprinkle 1/2 tablespoon of sugar evenly over the Custard and place evenly on a baking sheet.
Broil for 2-3 minutes and watch closely! It can burn really quickly. Allow to sit at room temperature for a minute or two until the caramelized sugar hardens.
I used Raw sugar for the topping and it tasted wonderful, but didn’t caramelize as evenly as regular white sugar would.