Ube Creme Brulee Recipe (with Video)

Preparing the Cream and Vanilla Extract
1. Measure heavy cream and vanilla extract in a pot and stir.
2. Heat up on medium heat until bubbles start forming, but don’t burn it.
3. Let it sit for 10ish minutes as you prepare the egg yolks.
Preparing the Egg Yolks
1. Whisk together egg yolks in a bowl with your desired amount of sugar.
2. Whisk until the yolk mixture turns from a bright yellow color to a pale yellow color.
3. Add ube halaya and mix together.
Combining the Ingredients
1. Temper the eggs: Use a ladle to mix in some of the warm heavy cream mixture to eggs.
2. Work in batches.
3. If you have a little of the heavy cream mixture left, leave it in the pot and pour the egg mixture to the pot.
4. Add ube extract to the pot.
5. Strain the liquid with a sieve into a bowl with a spout, so the mixture is smooth.
Preparing the Ramekins
1. Divide the ube mix into small ramekins.
2. Add ramekins to a large cake pan or baking dish.
3. Heat up some hot water.
4. Pour enough hot water to come up halfway up the sides.
Baking the Creme Brulee
1. Bake the creme brulee at 325 degrees F for 35-40 minutes until the middle is jiggly while the sides are set.
2. Let it cool down and refrigerate for 4 hours or overnight.
Final Steps Before Serving
1. When you’re ready to serve, take it out of the fridge for 25 minutes.
2. Add sugar to the top and swirl it around to evenly coat the creme brûlée.
3. Use a torch or broiler to achieve brown crackly top.
4. Add fruit and enjoy!