A luxurious dessert that blends the creamy richness of crème brûlée with a subtle hint of citrusy vanilla from the Cara Cara Orange Vanilla Balsamic, finished with a crackling sugar top and fresh berries.

I N G R E D I E N T S :

• 2 cups heavy cream
• 1/4 cup Rocky Mountain Olive Oil Cara Cara Orange Vanilla Balsamic Vinegar
• 5 large egg yolks
• 1/2 cup sugar, plus extra for topping
• 1 vanilla bean, split and seeds scraped
• 1 tsp fresh thyme, chopped (optional)
• Fresh berries for garnish

I N S T R U C T I O N S :

1. Preheat the oven to 325°F (160°C).
2. In a saucepan, heat the cream, vanilla bean seeds, and thyme (if using) over medium heat until just simmering. Remove from heat and let cool slightly.
3. In a bowl, whisk together the egg yolks and sugar until pale and thick. Slowly whisk in the Cara Cara Orange Vanilla Balsamic.
4. Gradually add the cream mixture to the egg yolks, whisking constantly.
5. Strain the mixture through a fine sieve into a large measuring cup or bowl.
6. Divide the mixture among ramekins. Place them in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
7. Bake for 40-45 minutes, until the edges are set but the centers still jiggle slightly.
8. Remove the ramekins from the water bath and let cool. Refrigerate for at least 4 hours or overnight.
9. Before serving, sprinkle an even layer of sugar on top of each crème brûlée and caramelize it with a kitchen torch until golden brown.
10. Garnish with fresh berries and serve.