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Whisky caramel crèmes

You'll need

130 gm brown sugar 80 gm demerara sugar 9 egg yolks 1 egg 700 ml thickened cream 350 ml milk 50 ml Baileys 30 ml Scotch whisky   Caramel syrup 300 gm caster sugar 30 ml Scotch whisky


  • 01
  • Preheat oven to 110C. Stir sugars and 1 tbsp water in a saucepan over medium heat until dissolved, then cook, without stirring, until caramel (5-6 minutes). Add 150ml water (be careful as hot caramel will spit) and stir over low heat until dissolved (2-3 minutes), then cool slightly.
  • 02
  • Whisk remaining ingredients in a bowl, add caramel and whisk to combine. Strain, then pour into eight 200ml ovenproof ramekins, place in a roasting pan lined with a tea towel, pour in enough hot water to come halfway up the sides, cover with foil and bake until just set (30-35 minutes). Cool, then refrigerate (1 hour).
  • 03
  • Meanwhile, for caramel syrup, stir sugar and 1 tbsp water in a saucepan over medium heat until dissolved, then cook, without stirring, until caramel (4-6 minutes). Add whisky and 125ml water (be careful as hot caramel will spit), stir to combine, then cool. Spoon over caramel crèmes and serve.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.

"My fiancée would be very impressed if I made Libertine's whisky caramel crèmes for her. Would you please publish the recipe?"
Dane Lidgard, Mosman, NSW

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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