Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Haven't tried this one yet, but seeing as I love both crème brûlée and whiskey, I'll have to soon! Recipe from Glorian ruoka&viini magazine.

Ingredients Nutrition

  • 4 egg yolks
  • 2 tablespoons sugar
  • 200 ml milk
  • 200 ml whipping cream
  • 50 ml whiskey
  • Caramel topping

  • brown sugar or muscovado sugar


  1. Preheat oven to 120°C
  2. Whip yolks and sugar until light. Stir in milk, cream and whiskey.
  3. Pour into 4 buttered ramekins. Bake in the preheated oven until set, about 1,5 hours (start checking early, the time depends on the depth of the ramekins).
  4. Take out of the oven and allow to cool completely; then place in the frige for a few hours.
  5. Just before serving, sprinkle brown or muscovado sugar on top of each cold crème brûlée. Caramelize the sugar by using a torch or putting under a broiler. Work quickly - sugar should caramelize but the crème brûlée should still be cold!
Most Helpful

5 5

Delicious elegant dessert that's really pretty easy to make! I made half the recipe in 2 ramekins and it did take the full 1 1/2 hours to cook. Nice rich taste, not too sweet, and the whiskey was there but the flavor was not overpowering. Loved this - thanks for sharing the recipe! Made for the Best of 2011 event, recommended by Mikekey

5 5

Great dessert! Very flavorful. The low oven temp. was fine, but I did put my ramekins in a pan and poured hot water about halfway up before baking, like my grandma taught me :) The brown sugar caramelized under the broiler very quickly. Will be making this one again! Made for Fall 2011 PAC game.

4 5

Stormylee, I made this as one dish rather than as small ramekins for nine guests and family at a lunch meeting. I wasn't completey sure if the oven temperature was correct for this, 120C seemed *very* low to me ?.. I did start off with my oven on 180 C for the first 10 minutes as I was scared it wouldn't cook otherwise, and then turned it down.. in the end it all came out Ok after 1 hour and 18 minutes and the only other slight problem that I had was that my sugar wanted to burn and not caramelise ! so it was a tiny bit extra dark in some places on the top. Luckily none of it *tasted* burnt and as you can see by the photo I wasn't even quick enough to get a photo of the whole dish! Please see my rating system, a lovely 4 stars :) Thanks !