Zutaten für Whiskey Crme Brle
- Egg Yolks
- 1/2 cup (100g) granulated sugar
- 1 cup (240ml) whole milk
- Whipping Cream
- 2 tablespoons (30ml) whiskey
- Brown Sugar
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Zubereitung von Whiskey Crme Brle
- Preheat oven to 120°C (250°F).
- In a mixing bowl, whisk together 6 large egg yolks and 1/2 cup (100g) granulated sugar until pale and thick ribbons form.
- In a separate saucepan, gently heat 2 cups (475ml) heavy cream, 1 cup (240ml) whole milk, and 2 tablespoons (30ml) of your favorite whiskey. Do not boil.
- Slowly whisk the warm cream mixture into the egg yolk mixture, ensuring everything is well combined.
- Strain the mixture through a fine-mesh sieve into a pitcher to remove any lumps.
- Divide the custard evenly among 4 buttered 6-ounce ramekins.
- Place the ramekins in a larger baking dish. Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins (this creates a bain-marie for even cooking).
- Bake in the preheated oven for 50-60 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Carefully remove the ramekins from the water bath and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the custards to fully set.
- Just before serving, sprinkle 1 teaspoon of brown sugar or muscovado sugar evenly over the top of each crème brûlée.
- Caramelize the sugar using a kitchen torch until golden brown. Alternatively, broil for 1-2 minutes, watching closely to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
25g
Fat
67g
Carbs
3g
