1 1/4 cup heavy cream

1/2 cup whole milk

1 tablespoons pure vanilla extract

4 egg yolks

1/2 cup sugar

3 tablespoons vanilla liqueur

4 teaspoons granulated sugar

4 Donsuemor Traditional Madeleines

  1. Preheat the oven to 325°F. In a medium pot over medium heat, combine heavy cream, milk, and vanilla. Bring to a low boil and turn off heat. Set aside.
  2. In a large mixing bowl, whisk egg yolk and 1/2 cup sugar for 1 to 2 minutes until the sugar is well incorporated into the eggs and the mixture is thick.
  3. Add the liqueur to the heated milk and stir to combine.
  4. Slowly, add 1 cup of the milk mixture to the egg mixture and stir. Repeat until all of the milk mixture is mixed into the egg and sugar.
  5. Here is where you have options. Crème Brûlée is traditionally served in shallow  Crème Brûlée dish but I’m feeling far from traditional today and for this purpose using a variety of oven proof dishes, including espresso cups, for the fun of it. This recipe will allow for 4 servings of crème that measure 1/2 cup each.
  6. If you are using a traditional shallow crème brûlée dish, slice 1 Donsuemor Madeleine in half and press hard into the bottom of the dish forming a crust. If you are using a ramekin or any other oven safe dish, prop a Donsuemor Madeleine against the side of the ramekin. You may also slice it in half but I found it makes a nicer presentation if left whole.
  7. Ladle the crème into the ramekins and fill until about 1/2 inch from the top.
  8. Place the ramekins on an oven safe dish. I line mine with a tea towel to prevent the ramekins from slipping. Pour hot water into the dish until the water reaches halfway up the ramekins. Place in the oven and bake for 40 to 45 minutes until the crème is set. It will appear a little jiggly. Remove from the oven and place in the refrigerator for at least 3 hours. This can be done up to one day ahead of serving.
  9. Remove from the refrigerator and allow to set at room temperature for 30 minutes.
  10. Sprinkle about 1 to 1 1/2 teaspoons of sugar onto the top of the crème. With a kitchen torch, gently caramelize the sugar until it browns and bubbles. Serve when the bubbles subside, about 1 to 2 minutes.
  11. If you don’t have a torch you can use your broiler. For broiler caramelization: preheat the broiler. Place the ramekins on a baking dish with ice. Place the dish under the broiler and stand guard. It might take minutes or seconds for the sugar to caramelize. Remove when the sugar has browned.