A Classy Affair: Bourbon Caramel Pot De Crème
A Classy Affair: Bourbon Caramel Pot De Crème

Wake up. Perform your chores. Go to work, stay there from 9 to 5. Brave the traffic. Every day — day after day. Love takes a hit in urban spaces. But, this one day is like a leaf out of a different book. Valentine’s Day is special-- after all love is all about celebrating your lover and the companionship. And what could be a better way of going about Valentine’s Day than a perfectly planned dinner? This dessert here is a mouthful of sophistication and decadence. With a touch of whisky and a splash of love, here’s how you can make your partner fall in love with you all over again. For that,

Ingredients

  • You’ll need…
  • For the Pot de Crème
  • 1 ½ cups of heavy cream
  • 4 large egg yolks
  • 2 tablespoons packed brown sugar
  • 1/3 cup maple syrup
  • 1 vanilla bean, split lengthwise
  • A pinch of sea salt
  • For the topping
  • ¼ cup heavy whipping cream
  • 1 ½ tablespoon of bourbon
  • For the garnish
  • Cocoa powder
  • Espresso powder
  • Flaky sea salt
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The Process

Then you’ll have to…

Take a heavy-bottom saucepot. Whisk the egg yolks with the packed brown sugar, maple syrup, ½ cup of heavy cream. Once blended, add in the rest of the cream. Scrape the vanilla seeds and add to the pot. Add a pinch of salt. Transfer to stove top. Cook on medium flame, whisking continuously until all the ingredients are infused together. Keep stirring until the mixture thickens, enough to coat the back of a spatula (pro tip: use a rubber spatula for checking consistency). Remove from heat. Strain through a fine mesh. Let cool. Portion into individual servings, chill for a minimum of eight hours up to two days.

Before serving, whip the heavy cream into soft peaks. Dollop on top of servings. Dust with cocoa and espresso powder. Sprinkle a few flakes of sea salt. Tada! Here’s one for the sweet tooth that can double up as a dessert for a special occasion.

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