By stormylee on September 15, 2005
Photo by loof
Photo by loof
"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."
Serving Size: 1 (129 g)
Servings Per Recipe: 4
"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"
"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."
"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 !"