Whiskey Infused Crème Brûlée
Indulge in this luxurious Whiskey Infused Crème Brûlée, a delightful twist on the classic French dessert that combines the rich and creamy texture of traditional crème brûlée with the warm, smoky flavor of whiskey. Perfect for special occasions or a cozy night in, this dessert promises to impress your friends and family with its smooth custard base and perfectly caramelized sugar topping. Each bite melts in your mouth, offering a harmonious blend of whiskey notes that elevate this timeless treat. Ideal for whiskey lovers and dessert enthusiasts alike, this recipe is sure to become a new favorite!
N/A
Servings
200
Calories
6
Ingredients
Ingredients
Egg Yolks
4 (Separate the yolks from the whites.)
Sugar
2 tablespoons (Granulated sugar for mixing with the yolks.)
Milk
200 ml (Whole milk is recommended for creaminess.)
Whipping Cream
200 ml (Use heavy whipping cream for a richer texture.)
Whiskey
50 ml (Choose a whiskey with a robust flavor.)
Brown Sugar or Muscovado Sugar
As needed (For caramelizing the top before serving.)
Instructions
1
Preheat your oven to 120°C (250°F).
2
In a mixing bowl, whisk the egg yolks and sugar together until the mixture is light and fluffy.
3
Gently stir in the milk, whipping cream, and whiskey until well combined.
4
Butter four ramekins and evenly pour the custard mixture into each one.
5
Place the filled ramekins in a baking dish and fill the dish with boiling water until it reaches halfway up the sides of the ramekins. This will create a water bath for gentle cooking.
6
Bake in the preheated oven for approximately 1.5 hours, checking occasionally for doneness. The custard should be set but still have a slight jiggle in the center.
7
Once done, remove the ramekins from the water and allow them to cool completely at room temperature before transferring to the refrigerator to chill for at least 4 hours, or overnight for best results.
8
When ready to serve, take the ramekins out of the fridge. Sprinkle a thin, even layer of brown sugar or muscovado sugar on top of each chilled crème brûlée.
9
Using a kitchen torch or broiler, caramelize the sugar until golden brown and bubbly, being careful to work quickly so that the custard remains cool underneath.
10
Serve immediately and enjoy the delightful contrast of the cold custard and hot caramelized sugar topping!
Nutrition Information
12g
Fat
15g
Carbs
3.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Whiskey Infused Crème Brûlée?
It is a luxurious twist on the classic French dessert that combines a rich, creamy custard base with the warm, smoky flavor of whiskey.
What is the required oven temperature for this recipe?
Preheat your oven to 120°C (250°F) for baking the custard.
How many egg yolks are needed?
You will need 4 egg yolks, separated from the whites.
What type of milk is recommended?
Whole milk is recommended to achieve the best creaminess in the custard.
How much whipping cream is used?
The recipe calls for 200 ml of heavy whipping cream for a richer texture.
What type of whiskey should I use?
Choose 50 ml of a whiskey with a robust flavor to ensure the notes are noticeable in the dessert.
How do I prepare the egg yolk mixture?
Whisk the egg yolks and sugar together in a mixing bowl until the mixture becomes light and fluffy.
What is the purpose of a water bath?
A water bath, or bain-marie, provides gentle and even heat to prevent the custard from curdling or cracking during baking.
How deep should the water be in the baking dish?
Fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins.
How long does the crème brûlée need to bake?
Bake the custard for approximately 1.5 hours in the preheated oven.
How can I tell when the custard is done baking?
The custard should be set around the edges but still have a slight jiggle in the center.
What is the chilling time for this dessert?
The ramekins should chill in the refrigerator for at least 4 hours, though overnight is best.
What sugar is best for the caramelized topping?
Brown sugar or muscovado sugar is ideal for creating a thin, even layer to caramelize.
How do I caramelize the sugar on top?
Use a kitchen torch or broiler to melt the sugar until it is golden brown and bubbly.
Why must I work quickly when caramelizing the sugar?
Working quickly ensures the sugar turns into a hard crust while the custard underneath remains cool.
Should the ramekins be greased?
Yes, butter four ramekins before pouring the custard mixture into them.
What are the nutritional values for one serving?
One serving contains approximately 200 calories, 12g of fat, 15g of carbohydrates, and 3.5g of protein.
Is this recipe suitable for beginners?
Yes, it is tagged as an easy recipe, though it requires patience for the baking and chilling steps.
Can I substitute the whiskey?
While the whiskey provides a unique flavor, you could experiment with other spirits or vanilla, though it will change the profile of the dish.
How many servings does this recipe yield?
The recipe is designed to fill four individual ramekins.
What is the texture of the finished dessert?
It features a smooth, creamy custard base contrasted by a hard, crunchy caramelized sugar topping.
What preparation is needed for the egg yolks?
Separate the yolks from the whites before mixing with the granulated sugar.
When should the sugar be added to the top?
Only add and caramelize the sugar right before you are ready to serve the dessert.
Is this dessert gluten-free?
The ingredients listed (eggs, sugar, milk, cream, whiskey) are generally gluten-free, but always check your specific whiskey brand.
Can I use a broiler if I don't have a kitchen torch?
Yes, a broiler can be used to caramelize the top, but watch it closely to prevent burning.
What flavors characterize this dish?
It features a harmonious blend of whiskey notes, sweet custard, and smoky caramel.
Should the custard be cooled before refrigerating?
Yes, allow the ramekins to cool completely at room temperature before transferring them to the fridge.
How much total liquid is in the custard base?
The base consists of 200 ml of milk, 200 ml of cream, and 50 ml of whiskey, totaling 450 ml.
What are the main tags for this recipe?
Tags include dessert, crème brûlée, whiskey, luxury, French, caramel, and special occasion.
Is the sugar for the custard the same as the topping sugar?
No, granulated sugar is used for the custard mixture, while brown or muscovado sugar is used for the caramelized crust.