Bourbon Crème Brûlée

Crème Brûlée rolls off the tongue as this fancy upscale dish when in reality it couldn’t be easier to make. You can make the custard up to 2 days in advance and pull it out when you are ready-caramelize the sugar on top and poof! you’ve got this beautiful dessert! If you are looking for a glamorous dish to impress your guests this is a clear winner. Plus, my signature “Bourbon” Crème Brûlée sets this apart from others and gives it a nice sweet hint of bourbon.

Ingredients:

2 Cups Heavy Cream

2 Tablespoons Four Roses Bourbon (sub Bourbon of your choice)

2 Tablespoons Vanilla

6 egg yolks

1/3 Cup Sugar

1/4 Cup Sugar-for sprinkling the top

4 5 oz. oven proof ramekin dishes

Directions:

Preheat oven to 325 and make sure the rack is situated in the middle of the oven.
Heat the cream in a saucepan and bring to a boil, once it hits a boil remove from heat and add your bourbon and vanilla. Stir and set aside to cool slightly.
In a large bowl, whisk the egg yolks and sugar for about 3-5 minutes, until the mixture has a thicker consistency and turns pale yellow

4. Temper the egg yolks. *This is an important step and tempering means slowly raising the temperature of the egg yolks as to heat but not scramble.* This is done by drizzling the slightly cooled cream slowly into the egg yolk mixture while constantly whisking. Once you are about halfway through you can pour the rest of the cream mixture completely into the egg yolk mixture while continuing to whisk.

5. Line your ramekins on a baking pan. Using a ladle, carefully transfer the custard mixture into each of the ramekins. The mixture should almost reach the top of the ramekin, but remember to leave a slight lip so the ramekin can be topped off with sugar.

6. Pour hot water into the pan, covering 3/4 of the ramekins.

7. Bake at 325 for about 30-35 minutes until the custard is set but slightly jiggly in the center.

8. Allow the custards to cool down before covering with plastic wrap and placing in the refrigerator for 4 hours or up to 2 days before serving.

9. When ready to serve: sprinkle the remaining sugar in a thin layer all over the ramekin. You can hold the ramekin with one hand and slightly tap the other end with you other hand to move the sugar all around and distribute evenly.