INGREDIENTS
4 large egg yolks
1 cup heavy cream
3 Tbsp. Bourbon Vanilla Sugar
1 tsp. Bourbon Vanilla Extract
Pinch of salt
Bourbon Vanilla Sugar for garnish
Fresh berries for garnish
Homemade whipped cream
PREPARATION
Preheat oven to 300 degrees F. In a small bowl, whisk together all of the ingredients except for the berries and Bourbon Vanilla Sugar reserved for garnish. Pour the mixture into two or three small ramekins (depends on the size of the ramekins). Place the ramekins in a cake pan filled with roughly 2 inches of water. Bake for 50-60 minutes (again, this depends on the size of the creme brulees). Let the creme brulees completely cool covered in the refrigerator (at least three hours in the refrigerator). Cover the tops of each creme brulee with two or more tablespoons of Bourbon Vanilla Sugar. Set the oven to hi broil. Place the creme brulees on the top or second to top rack in the oven for a few minutes (no more than five), and let the sugar harden. Garnish with berries and whipped cream.
INGREDIENTS
4 large egg yolks
1 cup heavy cream
3 Tbsp. Bourbon Vanilla Sugar
1 tsp. Bourbon Vanilla Extract
Pinch of salt
Bourbon Vanilla Sugar for garnish
Fresh berries for garnish
Homemade whipped cream
PREPARATION
Preheat oven to 300 degrees F. In a small bowl, whisk together all of the ingredients except for the berries and Bourbon Vanilla Sugar reserved for garnish. Pour the mixture into two or three small ramekins (depends on the size of the ramekins). Place the ramekins in a cake pan filled with roughly 2 inches of water. Bake for 50-60 minutes (again, this depends on the size of the creme brulees). Let the creme brulees completely cool covered in the refrigerator (at least three hours in the refrigerator). Cover the tops of each creme brulee with two or more tablespoons of Bourbon Vanilla Sugar. Set the oven to hi broil. Place the creme brulees on the top or second to top rack in the oven for a few minutes (no more than five), and let the sugar harden. Garnish with berries and whipped cream.
