Truffled whiskey crème caramel
Apr 11, 2025, updated Apr 11, 2025
Add a tasty touch of luxury to your next dinner party with Kane Pollard’s truffled whiskey crème caramel.
| serves 6
3 eggs |
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| Pre-heat oven to 150C. In a deep baking tray, place 6 crème caramel moulds, lightly brushed with olive oil. To make toffee, heat sugar in a dry, clean pot on low, stirring once the toffee begins to form. Once all the sugar has browned, switch off the heat, add the whiskey and stand back as it will most likely flame. Stir the whiskey in, then distribute the toffee evenly between the moulds. In the toffee-lined pot, heat cream, milk and grated truffle, stirring frequently to bring it up to a simmer. While milk/cream mix is coming up to temperature, whisk eggs and sugar together in a mixing bowl. Very slowly add the simmered mix into the egg mix, whisking as you go to combine. Strain mix through a fine sieve and pour into moulds, up to about 2-3 centimetres from the lip. Pour hot water into the tray, up to about half the height of the moulds. Cover with foil and bake for about 25-30 minutes until gently set. Pull them out of the oven and allow to sit in the covered tray with water for another 27 minutes. Remove them from the tray and place in the fridge for at least 24 hours. When ready to serve, run a hot paring knife around the crème caramel, as close to the wall of the moulds as possible. Turn them out into your serving dish by holding the plate, with the mould upside down (some force may be required). Garnish with shaved truffle, and a tiny bit more flake salt.This article first appeared in the September 2024 issue of SALIFE magazine. |
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