Posted on Friday, 6th July 2012 by Grace Massa Langlois
About a month ago I spotted a bag of Australian Style Gourmet Black Liquorice at my local market. I’m a huge fan of black liquorice and of course I couldn’t pass up the opportunity to try a gourmet variety. Well, it only took one piece of the soft liquorice to get me hooked – now I can’t stop eating them!
After posting my recipe for Mississippi Mud Pie a discussion began in the comments section about what could be substituted for the Frangelico (Italian hazelnut liqueur). I recommended a technique I use occasionally when making hazelnut gelato and it got me to thinking about trying this infusion technique to impart the wonderful flavour of black liquorice in custard for Crème Brûlée.
The technique is as simple as extracting the flavour of vanilla from vanilla beans. Bring the liquorice, cream and of course vanilla bean and seeds (I can’t make custard without adding the flavour of vanilla) just to the boil, remove from heat, cover and let stand at room temperature for about 3 hours. The infusion imparts a delicate liquorice flavour.
I was planning to add a few teaspoons of Sambuca (Italian anise-flavoured liqueur) to the custard to boost the black liquorice flavour but thinking again about the conversation in the Missisippi Mud Pie comments I decided to only flavour half of the custard. In recent weeks I’ve realized that I’ve been remiss to offer alcohol substitutions in my recipes. I’m quick to add liqueur in desserts but going forward I’m going to make a conscious effort to offer a substitution.
My sister Anna and my niece Natalie conveniently stopped in for a visit the day I made the desserts. After dinner we enjoyed a liquorice crème brûlée taste testing. Most (Anna and I enjoyed both) preferred the crème brûlée subtly flavoured with the liquorice rather than the extra kick provided by the Sambuca. And if you prefer a stronger liquorice flavour there’s also the option of allowing the liquorice to infuse for a longer period of time.
Liana surprised me with a rare, extra special treat from the market, black mission figs. I thought they would pair beautifully with the liquorice crème brûlée.
When I first started my journey into the world of desserts I purchased a book called The Flavor Bible. It’s been an invaluable resource for pairing flavours and extremely useful when you’re experimenting with a new flavour because it lists ingredient after ingredient that pairs well with the flavour. It also puts emphasis on the ingredients that pair the best. Imagine my surprise when I looked up figs and there was a strong emphasis on aniseed and caramel. I knew I was on the right path caramelizing the figs with a splash of Sambuca.
Sambuca can easily be substituted with anise extract or anise oil but if neither are available aniseed works as well. To add a textural contrast I garnished the figs with toasted walnuts.
In the end I was extremely happy with the flavours and textures and everyone really enjoyed the dessert. During the taste testing there were a few that initially didn’t want to try the dessert because they passionately disliked liquorice. With a bit of coaxing they finally tried it and to my surprise and theirs, they really enjoyed it.
And for the one (who will remain nameless, maybe not – Liana) who adamantly insisted she hated liquorice did a good job of polishing off the dessert. And surprise, surprise she was looking for another the very next day – sorry honey, mom ate the last one.
I like to serve this type of dessert for a dinner party. Most of the preparations can be done ahead of time; in fact the liquorice crème brûlée can be prepared up to 3 days in advance and quickly caramelized just before serving. Although the figs need to be prepared à la minute they are quite easy to prepare.
Other dinner party recipes that you may like to try for your next get together, Oreo Key Lime Pies, Lemon Posset with Langues de Chat or gourmet Black Forest Cupcakes.
Liquorice Crème Brûlée and Caramelized Figs with Sambuca {Creme Brulèe alla Liquirizia e Fichi Caramellati con Sambuca}
Makes 8 120-ml (4-ounce) servings
**Please note – I’ve used Sambuca (Italian anise-flavoured liqueur) in both the custard for the Crème Brûlée and the Caramelized Figs. The liqueur can be substituted with anise extract, anise oil or aniseed. Generally for every 1 to 2 tablespoons of liqueur substitute with 1 teaspoon anise extract, about 1/8 teaspoon of anise oil or 2 teaspoons ground aniseed.
- Liquorice Crème Brûlée {Creme Brulèe alla Liquirizia}
- Caramelized Figs with Sambuca (Fichi Caramellati con Sambuca}
Liquorice Crème Brûlée {Creme Brulèe alla Liquirizia}
Makes 1000 ml (about 4½ cups)
Infusing the liquorice for 3 hours will give you a delicate liquorice flavour; if you would like a more pronounced flavour infuse for a longer period of time. I would suggest taste testing the cream every half hour after the initial 3-hour period. The Sambuca can be substituted with anise extract as listed below but both anise oil or aniseed can be used as well. If using anise extract or anise oil, whisk into the custard as noted in the recipe instructions. If using the oil, add a drop at a time, taste after each drop until you’re satisfied with the flavour. If using ground aniseed, add (about ½-teaspoon) to the cream mixture in step 1.
- 650 ml (2¾ cups) heavy (whipping) cream, 35%
- 1 vanilla bean, split and seeded
- 170 g (6 ounces or about 1 cup) gourmet black liquorice
- 6 large egg yolks, room temperature
- 113 g (½ cup) caster (superfine) sugar
- 1/8 teaspoon salt
- 2 teaspoons Sambuca (Italian anise-flavoured liqueur), optional or about 1/3 teaspoon anise extract
- Demerara sugar or caster (superfine) sugar
- In a medium saucepan, bring cream, vanilla bean and seeds and liquorice just to the boil (small bubbles just beginning to form around the sides of the saucepan) over medium heat, stirring occasionally. Remove from heat, stir, cover and set-aside (at room temperature) allowing the liquorice to infuse, about 3 hours.
- Strain liquorice cream through fine mesh sieve into a bowl, press on solids with flexible rubber spatula (make sure to scrape all the goodness on the underside of the sieve); discard solids (or if you’re anything like me indulge in the soft, gooey liquorice). Strain the liquorice cream again through clean, fine mesh sieve into a clean saucepan (do not press on solids), and discard solids. (If necessary repeat this step again with a clean sieve until the cream is free of any solids.)
- Reheat liquorice cream over medium heat until warmed through.
- Meanwhile, in a large bowl, whisk together egg yolks, sugar and salt until pale in colour.
- Gradually pour the liquorice cream in a slow, steady stream into the whipped egg yolks, whisking constantly. If using, whisk in the Sambuca (anise extract or anise oil). Pour the custard through a fine mesh sieve into a pourable container, cover with a sheet of plastic wrap and chill in the refrigerator, 1 hour.
- Preheat oven to 160° C (325°). Prepare water bath, fill a teakettle with water and bring almost to the boil over high heat. Line a deep roasting tin with a folded tea towel (large enough to comfortably fit 8 120-ml (4-ounce) custard cups or ramekins). Arrange the custard cups or ramekins in the roasting tin (make sure the cups do not touch each other).
- Remove the chilled custard from the refrigerator. Skim any air bubbles on the surface. Divide the custard among the custard cups (or ramekins). Tightly cover each custard cup or ramekin with aluminum foil.
- Slightly pull out the middle oven rack. Transfer the roasting tin to the oven rack. Carefully pour the hot water into the roasting tin to come halfway up the sides of the custard cups (or ramekins). Carefully push the roasting tin into the centre of the oven rack and then ever so carefully push the oven rack in. Bake until the custard is just set but the centre still has a slight jiggle when the roasting tin is gently shaken, about 40 minutes.
- Remove from oven. Carefully remove each custard cup (or ramekin) from water bath with a set of tongs and transfer to a wire rack. Remove aluminum foil and let stand until custards cool to room temperature. Cover each custard cup (or ramekin) with plastic wrap; transfer to the refrigerator to chill, at least 3 hours and up to 3 days.
- Remove from the refrigerator 30 minutes prior to serving. If any condensation has formed on the surface of the custard gently dab with a sheet of paper towel (be careful not to dent the surface).
- Just prior to serving caramelize the tops. Sprinkle demerara sugar (about 2 teaspoons per custard cup) evenly over the surface of the custard. Working with one custard at-a-time, using a mini blowtorch set to a continuous flame, pass the flame in a circular motion 2½ to 5-cm (1 to 2 inches) above the surface of each custard until the sugar bubbles and turns amber.
Caramelized Figs with Sambuca {Fichi Caramellati con Sambuca}
I served two figs with each crème brûlée but please feel free serve as many as you choose. The caramel will easily accommodate more figs.
- 338 g (1½ cups) caster (superfine) sugar
- 180 ml (¾ cup) water
- 30 to 45 ml (2 to 3 tablespoons) Sambuca (Italian anise-flavoured liqueur) or 1 teaspoon anise extract
- 1 vanilla bean, split
- 16 black mission figs, washed, 8 whole and 8 cut in half
- 160 g (½ cup) honey
- Spread sugar evenly in a heavy skillet. Add water and 2 tablespoons Sambuca; stir to combine (taste and if desired add the remaining tablespoon of Sambuca). Scrape the seeds from the vanilla pod with the tip of a sharp paring knife; add the seeds and the pod to the liquid and stir to combine.
- Arrange the figs in the skillet placing the cut figs cut side up. Spoon honey evenly over each fig.
- Place the skillet over high heat and bring to the boil. Reduce the heat to medium and simmer, uncovered, until the sugar caramelizes, about 20 minutes. Turn the cut figs over occasionally and baste the figs with the liquid occasionally. Carefully remove the cut figs when tender, 8 to 10 minutes. If necessary remove the whole figs (depending on the size of the figs they make soften prior to the sugar completely caramelizing). (If the sauce becomes to thick carefully add some water to thin out.) Return the cut figs back to skillet and warm through, about 1 minute.
To Serve Crème Brûlée
- 28 g (¼-cup) walnuts, toasted, coarsely chopped
- Transfer each custard cup (or ramekin) to a dessert plate.
- Arrange 1 whole fig and 2 fig halves on the dessert plate. Spoon caramel over figs.
- Garnish with walnuts.
- Buon Appetito!
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Tags: baked pudding, custard desserts, dessert, desserts, desserts for entertaining, entertaining, figs, food, food photography, food photos, French desserts, fruit, individual dessert, individual desserts, Italian desserts, licorice, liquorice, pudding, quick and easy desserts, quick easy desserts, Summer desserts
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Recipes
Comments (6)
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July 6th, 2012 at 9:34 am
Beautiful styling the brulee look sooo so tempting!
July 8th, 2012 at 8:03 pm
Wow. What a couple of recipes! Those caramelized figs look incredible.
July 11th, 2012 at 9:37 am
Looks delicious. I love fresh figs!
July 17th, 2012 at 1:12 pm
I’m not a black licorice fan, but I would have dug into this beautiful dessert in a heartbeat. I’m the only person in my house that likes figs so this treat would be mine all mine!
October 27th, 2012 at 7:52 am
Oh my liquorice creme brulee! I am huge on black liqourie! Is the one you use by any chance Darrel Lea – i’m getting withdrawl symptoms they’ve run out of business and my local (and many other) shops closed so it is very difficult for me to get and I don’t enjoy other brands
Guess i’ll try this when I get lucky!
October 28th, 2012 at 5:56 am
Hi Mariam I’ve been purchasing a brand called Wiley Wallaby (love it) but unfortunately I too have been going through withdrawal my local market hasn’t stocked it for the last little while. I know Costco have been stocking soft black liquorice (unsure of the brand name) in the last little while, I did purchase a bag and quite liked it.