Friday, September 10, 2010

The DramBrulée

One of my cookbooks was a gift from M and S who took a trip to Scotland and came back with something that A would like (Whisky) and I would like as well (Kitchen). This recipe caught my eye immediately - we have Drambuie in the house and it is one of the few whisky-related spirits that I can enjoy. The results were good, though it was quite difficult to get a pretty brown top under the grill - if I were making these more often I would invest in a blowtorch!

The DramBrulée
Adapted from 
Whisky Kitchen


3 egg yolks
25g caster sugar
100ml double cream
75ml skim milk
25ml Drambuie
3 teaspoons demerara sugar


Whisk the egg yolks with the caster sugar until pale, add the cream, milk and Drambuie and leave mixture to rest for 1 to 2 hours (I left it overnight) to infuse with the flavor of the Drambuie.

Preheat oven to 145C / 293F.

Pour into four ramekins and place the ramekins in a deep roasting tin. Add water to the tin until water comes up the sides of the ramekins halfway. Place the roasting tin into the oven and bake for 1 1/4 hours or until set but still a little wobbly in the center.

When ramekins are cool enough to remove from the roasting tin, set them aside to chill and completely set in the fridge.

Sprinkle the tops of the ramekins evenly with a thin layer of demerara sugar, making sure all of the custard is covered. Switch on your grill or broiler to the highest heat and allow it to heat up. Place the brulées as close to the grill as possible and watch them carefully so that the sugar does not burn. Once the sugar topping has melted and browned, remove them from the oven and allow them a few minutes to cool and for the sugar to set into a crisp topping. If you are lucky enough to own a blowtorch, that would be an easier way of doing the topping.

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