Happy New Year!

Much like trying to decide what my last recipe of 2017 was to be my first recipe of 2018 was a tough choice!  I definitely want it to be a show-stopper and the dessert I made for our New Year’s dinner was definitely that!

Making caramel and custard may be daunting but it’s a new year and we’re up for new challenges, right?  This dessert just takes a little patience but you will be rewarded with a creamy, rich, custard that will not disappoint and will be sure to impress.

Here’s to a fabulous 2018!!

Bourbon Caramel Pot de Crème

6 large egg yolks
¾ cup granulated sugar
½ cup water
2 cups heavy cream
2 Tablespoons bourbon
1 teaspoon vanilla
Pinch of sea salt
To serve: whipped cream

Preheat oven to 325°.

Whisk the egg yolks in a medium bowl until blended. Set aside.

In a heavy saucepan, combine sugar and water and stir to combine. Heat it up over medium heat until the sugar starts to dissolve. Turn the heat up to medium-high and boil (without stirring!!). Continue to boil for 10-12 minutes, or until the sugar tarts to brown. The darker the syrup gets, the more caramely it will taste. BUT DON’T WALK AWAY!! The caramel will go from zero to can’t save it in a split second!

When the syrup is brown, whisk in the cream. Be super careful, it will bubble furiously! Continue stirring and lower the heat to medium. The syrup will seize up but will melt together if you’re patient. Remove the mixture from the heat and stir in bourbon and vanilla.

Slowly add the cream mixture into the egg yolks to temper, whisking as you add, until all is incorporated and smooth.

Pour mixture into 6 small ramekins. Place ramekins in a baking dish and pour hot water into the dish coming about half way up the ramekins. Do this as close to the oven as possible so you don’t have far to transfer!

Bake for 30-40 minutes or until the custards are set around the edges but still a little jiggly in the center. Remove from water bath, let cool to room temperature, and refrigerate until chilled and completely set.

Serve with a sprinkle of sea salt and a dollop of whipped cream.

Source: Ruth’s Table, 2018.