Introduction
Vanilla Bourbon Crème Brûlée is a luxurious and creamy dessert infused with the aromatic notes of vanilla and the subtle warmth of bourbon, finished with a caramelized sugar crust. This classic French dessert offers a perfect balance of creamy custard and crispy caramelized topping.
Who This Recipe Is For
This recipe is tailored for dessert enthusiasts who appreciate the sophistication of crème brûlée and desire an extra touch of warmth and depth from the addition of bourbon. If you’re looking for a decadent and elegant dessert that combines creamy richness with a subtle hint of bourbon, this Vanilla Bourbon Crème Brûlée is perfect for you.
Why It’s Great
The charm of Vanilla Bourbon Crème Brûlée lies in the smooth and creamy custard infused with the flavors of vanilla and bourbon. Topped with a caramelized sugar crust, it offers a delightful contrast of textures and a perfect harmony of flavors.
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar
- 2 cups heavy cream
- 1 vanilla bean pod or 2 teaspoons pure vanilla extract
- 2 tablespoons bourbon
- Extra granulated sugar for caramelizing tops
Directions
- Preheat the oven to 300°F (150°C). Place 6 ramekins in a baking dish and set aside.
- In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
- In a saucepan, heat the heavy cream over medium heat. If using a vanilla bean pod, split it lengthwise and scrape the seeds into the cream. Add the pod as well. Alternatively, add the vanilla extract.
- Heat the cream until it just begins to simmer, then remove it from the heat.
- Slowly pour the hot cream into the egg yolk mixture, whisking continuously to prevent curdling.
- Add the bourbon to the mixture and stir gently to combine.
- Strain the custard mixture through a fine-mesh sieve into a pouring jug to remove any solids.
- Pour the custard mixture into the prepared ramekins, dividing it evenly.
- Place the baking dish with the ramekins onto the middle rack of the oven. Carefully pour hot water into the baking dish to reach halfway up the sides of the ramekins, creating a water bath.
- Bake for 35-40 minutes or until the edges are set but the centers still have a slight jiggle.
- Remove the ramekins from the water bath and let them cool to room temperature. Then cover and refrigerate for at least 2 hours or overnight until fully chilled.
- Prior to serving, sprinkle a thin layer of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust.
Kitchen Equipment
- Mixing bowl and whisk
- Saucepan
- Fine-mesh sieve
- 6 ramekins
- Baking dish for water bath
- Kitchen torch (for caramelizing sugar)
Serving Suggestions
Serve the Vanilla Bourbon Crème Brûlée immediately after caramelizing the sugar crust for the perfect contrast between the crunchy caramelized top and the silky custard underneath.
Storage Instructions
Store any leftover Vanilla Bourbon Crème Brûlée in the refrigerator, without caramelized sugar, for up to 2-3 days. Caramelize the sugar just before serving for the best texture.
Recipe Variations
For a twist, try infusing the cream with other flavors like cinnamon, citrus zest, or a hint of nutmeg along with the vanilla.
Conclusion
Indulge in the sophisticated allure of Vanilla Bourbon Crème Brûlée, where creamy custard meets the warmth of bourbon and the sweetness of caramelized sugar. Delight in this luxurious dessert for a perfect ending to a special meal or an elegant treat.