Best Whiskey Crème Brûlée Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHISKEY CRèME BRûLéE



Whiskey Crème Brûlée image

Haven't tried this one yet, but seeing as I love both crème brûlée and whiskey, I'll have to soon! Recipe from Glorian ruoka&viini magazine.

Provided by stormylee

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

4 egg yolks
2 tablespoons sugar
200 ml milk
200 ml whipping cream
50 ml whiskey
brown sugar or muscovado sugar

Steps:

  • Preheat oven to 120°C
  • Whip yolks and sugar until light. Stir in milk, cream and whiskey.
  • Pour into 4 buttered ramekins. Bake in the preheated oven until set, about 1,5 hours (start checking early, the time depends on the depth of the ramekins).
  • Take out of the oven and allow to cool completely; then place in the frige for a few hours.
  • Just before serving, sprinkle brown or muscovado sugar on top of each cold crème brûlée. Caramelize the sugar by using a torch or putting under a broiler. Work quickly - sugar should caramelize but the crème brûlée should still be cold!

Nutrition Facts : Calories 298.4, Fat 23.5, SaturatedFat 13.5, Cholesterol 238.1, Sodium 49.4, Carbohydrate 10.5, Sugar 6.4, Protein 5

IRISH CREAM CREME BRULEE



Irish Cream Creme Brulee image

This is a great twist on an excellent dessert! We first had this at the English restaurant at Epcot, and this is the recipe I came up with the recreate it.

Provided by Grace Gutberlet

Categories     World Cuisine Recipes     European     French

Time 6h25m

Yield 6

Number Of Ingredients 6

2 cups heavy cream
⅓ cup white sugar
6 egg yolks
1 teaspoon vanilla extract
3 tablespoons Irish cream liqueur
superfine sugar as needed

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
  • Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
  • Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
  • Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
  • Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
  • Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.

Nutrition Facts : Calories 416.8 calories, Carbohydrate 21.8 g, Cholesterol 313.5 mg, Fat 33.8 g, Protein 4.3 g, SaturatedFat 19.9 g, Sodium 38.8 mg, Sugar 18.8 g

Related Topics