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Vanilla Brulee

January 14, 2015 by Leave a Comment


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.


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Ingredients

  • 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

Steps

  1. 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.
  2. Mix caster (superfine) sugar, cream and milk in a pot.
  3. Slice up the vanilla pods and scrape out the seeds into the milk, thereafter add the pods themselves.
  4. Bring the milk to a boil while stirring it.
  5. Put it aside to cool off before adding the eggs. Be careful not to whip it as this may cause bubbles to develop.
  6. Strain and pour into smaller dishes, each containing about 100 ml (1/2 cup).
  7. 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.
  8. Carefully take out the pan and allow the dishes to cool off in the water-bath. Put them in the fridge, preferable overnight.
  9. 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.

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