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Jack Daniel's Creme Brulee
This is an approximation of the recipe served at the
Park Grill in Gatlinburg, Tennessee.
Makes: 6 servingsI N
G R E D I E N T S
9 large egg yolks
3/4 cup sugar
3 tablespoons bourbon
1 1/2 teaspoons vanilla extract
2 1/2 cups whipping cream
6 tablespoons golden brown sugar
I
N S T R U C T I O N S
Preheat oven to 350°F.
Place six 3/4-cup soufflé dishes or custard cups in large roasting pan.
Whisk egg yolks, sugar, bourbon and vanilla extract in large bowl to
blend. Bring whipping cream to boil in heavy medium saucepan. Gradually
whisk hot whipping cream into egg yolk mixture. Pour custard into
soufflé dishes, dividing equally.
Pour enough hot water into roasting pan to come halfway up sides of
soufflé dishes. Bake custards until just set in center, about 30
minutes. Remove from water and cool completely. Cover and refrigerate at
least 6 hours. (Custards can be prepared up to 2 days ahead. Keep
covered and refrigerated.)
Preheat broiler. Arrange soufflé dishes on baking sheet. Sprinkle 1
tablespoon golden brown sugar evenly over each. Broil until sugar melts
and turns dark brown, rotating baking sheet for even browning and
watching closely, about 2 minutes. |
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What To Do With Left Over Egg
Whites
Creme Brulee Gear
Available in our Gourmetsleuth online store, torches, creme brulee ramekins,
flan-style dishes and special hearts too.
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