Recipes

                                                    
From The Whisky Kitchen, written by Sheila McConachie and Graham Harvey, they write "Drambuie with its honeyed spicy flavour gives a wonderful Scottish twist to the classic Crème Brulée.  Absolutely wonderful!
This is another dish that you can prepare well in advance, leaving you free to enjoy the company of your guests. This recipe will make either 5 or 6 portions depending on the size of your dishes. This is a very easy but impressive dessert to make.  Enjoy!"

Makes 5-6

    6 egg yolks
    50g castor sugar
    200ml double cream
    150ml milk
    50ml Drambuie
    6 tsp demerara sugar for the brulée topping (or caster or granulated sugar)

Garnish
    Fresh fruit to serve

Method

Preheat oven to 145C/Gas 1½
You will need a large roasting tin to act as a bain marie and 6 pretty ovenproof glass dishes, shallow brulée dishes or ramekins. Also, ideally, a kitchen blow torch.

Whisk the egg yolks with the castor sugar until pale, add the cream, milk and Drambuie and leave mixture to rest for 1 or 2 hours to infuse with the flavour of the Drambuie.

Pour into the glass dishes and bake in a bain marie for 1¼ hours or until set but still a little wobbly in the centre.  

Set aside to chill and completely set. You can make the brulées to this stage several hours or even a few days in advance, just cover them and place them in the fridge until you want to serve them.

Then sprinkle the top evenly with a thin layer of sugar, making sure that all of the custard is covered.  Now switch on your blow torch and play the tip of the flame over the sugar until it is all melted and golden brown. Try not to burn the sugar or boil the custard!

If you don’t have a blow torch, switch your grill on to its highest heat and allow it time to heat up. Now place the brulées on to an ovenproof tray and set under the grill as close to the heat as possible. Watch carefully so that the sugar does not burn.

The sugar topping is very hot at this stage so allow the brulées a few minutes to cool and for the sugar to set. The topping should now be crisp and they are ready to serve.

To Serve
Garnish with some fresh fruit on the side or in a tuile basket.