Last week after making the Mediterranean Grits dinner, my friend and I decided to experiment. We threw a grits twist into a creme brulee recipe, making three dishes – regular creme brulee, grits brulee, and grits brulee with a mixed berry preserve. It turned out well – except for the fact that we were cooking at another friend’s house and couldn’t find any vanilla AND that I was terrified of the cooking torch I bought to caramelize the tops of the desserts. Thanks to my friend, Erin, for manning the torch and to both Chris Watt and Erin for being fun and honest tasters.
- 1 ½ cup vanilla soymilk
- 1 ½ cup water
- 1 cup sugar
- 1 tablespoon vanilla
- 1 cup quick grits
- 5 egg yolks
- 2 cups heavy cream
- 1 cup light brown sugar
- Preheat oven to 350 degrees.
- Bring soymilk, water, vanilla, and ½ cup sugar to a boil in a 3-quart saucepan.
- Stir in grits and reduce heat. Simmer for 8-10 minutes, stirring frequently. Remove from heat.
- Whisk egg yolks, cream, and remaining sugar together in a medium bowl. Pour into grits and mix thoroughly. Spoon ½ cup servings into shallow baking ramekins.
- Place ramekins into a 11×8 baking pan. Pour hot (not boiling) water into pans until it reaches half-way. Place baking pan in oven and bake for 45 minutes.
- Remove pan from oven and cool for 20 minutes. Once cool, remove individual dishes from pan and refrigerate for at least 3 and up to 24 hours.
- 15 minutes before desired serving time, remove dishes and crumble brown sugar in a thin layer, completely covering the tops of the desserts. Using a cooking torch, heat sugar until hardened. Serve immediately.