Whisky caramel crèmes

AT A GLANCE

  • Serves 8 people

  • 130 gm brown sugar
  • 80 gm demerara sugar
  • 9 egg yolks
  • 1 egg
  • 700 ml thickened cream
  • 350 ml milk
  • 50 ml Baileys
  • 30 ml Scotch whisky
  •  
  • Caramel syrup
  • 300 gm caster sugar
  • 30 ml Scotch whisky
01   Preheat oven to 110C. Stir sugars and 1 tbsp water in a saucepan over medium heat until dissolved, then cook, without stirring, until caramel (5-6 minutes). Add 150ml water (be careful as hot caramel will spit) and stir over low heat until dissolved (2-3 minutes), then cool slightly.
02   Whisk remaining ingredients in a bowl, add caramel and whisk to combine. Strain, then pour into eight 200ml ovenproof ramekins, place in a roasting pan lined with a tea towel, pour in enough hot water to come halfway up the sides, cover with foil and bake until just set (30-35 minutes). Cool, then refrigerate (1 hour).
03   Meanwhile, for caramel syrup, stir sugar and 1 tbsp water in a saucepan over medium heat until dissolved, then cook, without stirring, until caramel (4-6 minutes). Add whisky and 125ml water (be careful as hot caramel will spit), stir to combine, then cool. Spoon over caramel crèmes and serve.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.
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