Eggplant Bourbon Crème Brûlée

Prepare the Eggplant Preheat the oven to 400°F. Pierce the eggplant with a fork and roast it on a baking sheet for 45-60 minutes, or until softened. Let it cool, then peel and puree the flesh.

Make the Custard In a saucepan, heat the heavy cream and scraped vanilla bean over medium heat. In a bowl, whisk together the egg yolks and sugar until pale. Gradually whisk the hot cream into the egg mixture. Stir in the bourbon and eggplant puree.

Bake the Crème Brûlée Pour the custard mixture into ramekins and place them in a baking dish. Add hot water to the baking dish to create a water bath. Bake at 325°F for 35-40 minutes, or until the custard is set with a slight wobble in the center.

Chill and Caramelize Refrigerate the crème brûlée for at least 2 hours. Sprinkle brown sugar over the custard and use a kitchen torch to caramelize the sugar. Let it sit for a few minutes to allow the caramel to harden.