Rich, Creamy, Decadence…Vanilla Brulee…going once—twice
If you have a sweet tooth for dessert or scotch then here’s a recipe that would make your tongue tingle. The recipe is Vanilla Brulee which is from Jan Groth & Arne Adler book “Whisky & Food”.
Note: Items in “( )” shows Imperial or American translations.
Whisky Suggestion: Ice-cold Dalwhinnie 15 YO (Year Old)
Serves 6 – 8
Are you looking forward to taste testing the Vanilla Brulee and Dalwhinnie? We look forward to reading how the two flavors came together during your tasting.
- 100 ml (1/2 cup) Caster (Superfine) Sugar
- 375 ml (1-1/2 cup) Double (Heavy) Cream
- 375 ml (1-1/2 cup) Milk
- 3 Vanilla Pods
- 3 Eggs
- 3-4 Tbsp. Brown Sugar
- Preheat the oven to 150*C (300*F), or 125*C (230-235*F) if using a hot-air oven, and place a pan of water in it at the same time.
- Mix caster (superfine) sugar, cream and milk in a pot.
- Slice up the vanilla pods and scrape out the seeds into the milk, thereafter add the pods themselves.
- Bring the milk to a boil while stirring it.
- Put it aside to cool off before adding the eggs. Be careful not to whip it as this may cause bubbles to develop.
- Strain and pour into smaller dishes, each containing about 100 ml (1/2 cup).
- Place the dishes in the water-bath in the oven, cover the pan with tin (aluminum) foil and bake for about 1 hour and 20 minutes.
- Carefully take out the pan and allow the dishes to cool off in the water-bath. Put them in the fridge, preferable overnight.
- Sprinkle brown sugar on top of the brulees and use a torch to melt it. Alternatively, place the dishes high up in the oven on grill (broil) until the sugar is brown and crispy.