Burnt Cream at Lou Brau

Burnt Cream at Lou Brau is a refined variant of the traditional French crème brûlée which includes the use of Lou Brau, an aromatic distillate from Provence, France. If you do not have Lou Brau, you could substitute it with another herb-based liqueur, such as Sambuca, or one with floral notes, but keep in mind that it will slightly change the aromatic profile of the dessert. Now, I’ll present the classic recipe with an Italian twist, substituting the Lou Brau with Sambuca, which could enrich the dish with anise notes.

Ingredients

• 250 ml of fresh cream
• 50 ml of whole milk
• 100 g of granulated sugar
• 5 egg yolks
• 1 vanilla pod
• 2 tablespoons of Sambuca
• Brown sugar as needed for caramelization

Preparation

1. Preheat the oven to 150 °C.
2. In a pot, combine the cream and milk. Split the vanilla pod lengthways and add the seeds and the pod to the cream and milk mixture. Bring to just below boiling over medium heat.
3. In the meantime, in a bowl, beat the egg yolks with the sugar until you have a light and frothy mixture.
4. Remove the vanilla pod from the pot and gradually pour the hot cream mixture onto the beaten yolks, stirring continuously to avoid cooking the eggs.
5. Add the Sambuca and mix well.
6. Strain the mixture through a fine sieve to remove any lumps and distribute it in ramequins (small heatproof containers).
7. Place the ramequins in a deep baking tray and pour hot water into the tray until it reaches about halfway up the sides of the ramequins.
8. Cook in a water bath in the oven for about 40-45 minutes or until the cream is just set but still slightly wobbly in the center.
9. Remove the ramequins from the water bath and allow them to cool to room temperature, then place them in the refrigerator for at least 2 hours.
10. Before serving, sprinkle a thin layer of brown sugar over the surface of each cream and use a kitchen torch to caramelize the sugar until you obtain a golden and crunchy crust.

Curiosity

Crème brûlée is a classic French dessert, but with the addition of Sambuca we have created a meeting between two culinary traditions. In Italy, the use of local liqueurs to flavor desserts is very common and gives each dish a unique and unmistakable character. Enjoy your meal!