Honey, whisky and Drambuie creme brulee
recipe
Honey, whisky and Drambuie creme brulee
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Rich and indulgent, these boozy creme brulees will definitely hit the spot! Michelin-starred chef, Steven Doherty, says cook them in a non-fan assisted cycle otherwise the surface will crack
Ingredients
- 284ml double cream
- 60g honey, warmed
- 90g egg yolks
- 60g caster sugar
- 20ml whisky
- 40ml Drambuie
- Equipment
Serves:
6
Directions
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- Pre-heat the oven to / / Gas
- Whisk together the egg yolks, g of sugar, honey, whisky and Drambuie.
- Put the cream into a saucepan and bring to the boil.
- Whisk thoroughly into the egg mixture then strain through a fine sieve.
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