Black Cherry Whiskey Creme Caramel
- FOR THE CARAMEL:
- 1/4 cups White Sugar
- 2 Tablespoons Water
- 1 Tablespoon Black Cherry Whiskey, Such As Red Stag
- FOR THE CUSTARD:
- 1/4 cups White Sugar
- 2 whole Eggs
- 1 cup Milk, Low-fat Or Whole
- 1 Tablespoon Black Cherry Whiskey
- 1. Preheat oven to 350u0b0F.
- 2. In a small saucepan, combine the sugar and water and stir until just combined. Cook over medium heat, without stirring, until the sugar melts and become golden to golden brown.
- 3. Remove from heat and carefully add the cherry whiskey. Swirl pan to combine. The caramel will bubble a lot, and may seize slightly. Don't worry!
- 4. Divide caramel between 3 four-ounce ramekins. Again, the caramel may seem a too thick, but, trust me, it will come out fine.
- 5. For the custard, in a large bowl, whisk together eggs, sugar, milk, and whiskey until just combined but not frothy.
- 6. Divide the custard evenly and pour over the caramel in each ramekin.
- 7. Place ramekins into an 8 x 8 baking pan. Carefully fill the pan with enough hot water to reach halfway up the side of the ramekins.
- 8. Bake for 30-40 minutes at 350u0b0F or until a knife inserted in to the middle of the custard comes out clean. Make sure that your water bath does not dry out.
- 9. Cool completely. Run a clean knife around the edge of each ramekin and invert on to a plate. The liquid caramel should run down the sides of the caramel and pool in the plate.
- Adapted from Taste of Home.
ubc, water, black cherry whiskey, ubc, eggs, milk, black cherry whiskey
Taken from tastykitchen.com/recipes/desserts/black-cherry-whiskey-creme-caramel/ (may not work)