Zesty Nica Brulee

A Journey into the Flavors of Nicaragua

The Zesty Nica Brulee is a unique twist on the classic French dessert, Crème Brûlée. Infused with the vibrant citrus flavors and spices native to Nicaragua, this dessert blends cultural elements with the fine art of French patisserie. While the origins of Crème Brûlée date back to the 17th century, the Zesty Nica Brulee offers a modern adaptation, celebrating Nicaraguan culinary heritage. The dessert boasts a crisp caramelized sugar top, balancing the creamy citrus custard underneath, reminiscent of sunny days in the heart of Nicaragua.

Ingredients

• Heavy Cream - 2 cups
• Granulated Sugar - 1/2 cup, plus extra for caramelizing
• Egg Yolks - 5 large
• Vanilla Extract - 1 teaspoon
• Orange Zest - 1 tablespoon
• Lime Zest - 1 tablespoon
• Cinnamon - 1/2 teaspoon
• Sea Salt - a pinch

Preparation

1. Prepare your work area by gathering all ingredients and necessary kitchen tools.
2. Preheat your oven to 300°F (150°C) and position the rack in the middle.

Creating the Infused Cream

1. In a medium saucepan, combine heavy cream, orange zest, and lime zest. Warm over medium heat until it just begins to simmer. Do not let it come to a boil.
2. Remove from heat, cover, and let the cream steep for approximately 15 minutes to allow the citrus notes to infuse.

Crafting the Custard Base

1. In a separate bowl, whisk together sugar and egg yolks until the mixture becomes pale and slightly thickened.
2. Gradually add the warm cream to the egg mixture, whisking constantly to ensure the eggs do not cook.
3. Once combined, stir in vanilla extract, cinnamon, and a pinch of sea salt.

Cooking the Custard

1. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any zest and to ensure a smooth texture.
2. Pour the custard into 6 ramekins, filling each about three-quarters full.
3. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins to create a water bath.
4. Carefully transfer the baking dish to the oven and bake for 30-40 minutes until the custard is just set but still softly jiggly in the center.
5. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 4 hours, or until fully set.

Finishing Touches

1. Sprinkle an even layer of sugar over each custard surface.
2. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden-brown layer.
3. If you lack a kitchen torch, place the ramekins under a broiler, watching closely to prevent burning.

How to Enjoy the Zesty Nica Brulee

Once the sugar has hardened, your Zesty Nica Brulee is ready to enjoy. For the best experience, tap through the crisp caramelized top with your spoon, revealing the creamy custard below. Serve chilled and savor the harmonious fusion of citrusy notes with a subtle hint of spice, a true testament to this innovative dessert.