Chef Mike’s Ali d’Oro Crème Brulee


1 Extra-Large Egg
4 Extra-Large Egg Yolks
½ Cup Sugar, Plus 1 Tablespoon for Each Serving
3 Cups Heavy Cream
1 Teaspoon Pure Vanilla Extract
½ Cup Ali d’Oro, Reduced down to 1 Tablespoon


1) Preheat oven to 300 degrees Fahrenheit
2) In the bowl of an electric mixer with a paddle attachment, mix the egg, egg yolks, and ½ cup of sugar together on low speed until just combined
3) Scald the cream in a small saucepan until it is hot to the touch but not boiling
4) With the mixer on low speed, slowly add the cream to the eggs, making sure not to scramble the eggs in the process
5) Add the vanilla and Ali d’Oro
6) Pour mixture into six 8-ounce ramekins ¾ of the way full
7) Place ramekins in a baking pan and carefully pour boiling water into the pan. The water should come halfway up the sides of the ramekins
8) Bake for 35 to 40 minutes, until custards are set when gently shaken
9) Remove the ramekins from the water bath and cool until room temperature
10) Refrigerate until firm
11) When ready to server, spread one tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen torch until the sugar caramelizes evenly
12) Allow to sit at room temperature for a minute until the caramelized sugar hardens
13) Enjoy!