I want to make a creme brulee with the flavor of a little liquor added in.
How would one incorporate that into a creme brulee recipe? Cut the cream
and add the liquor to replace it?

Also, which would be best? I have onhand some whiskey, tequila, gold rum,
vodka, and buttershots. I'm guessing that whiskey or tequila would be the
best choices.

Damaeus

Damaeus > wrote:

> I want to make a creme brulee with the flavor of a little liquor added in.
> How would one incorporate that into a creme brulee recipe? Cut the cream
> and add the liquor to replace it?
>
> Also, which would be best? I have onhand some whiskey, tequila, gold rum,
> vodka, and buttershots. I'm guessing that whiskey or tequila would be the
> best choices.

Crème brûlée is one of the few sweet dishes I like. It is a relatively
forgiving recipe, so it won't matter much in terms of consistency if you
just add a tablespoon or two of liquor to the recipe you have. I've
made it with Grand Marnier a few times. For 6 sevings, I used 1 l (1
quart) heavy cream, 6 egg yolks, 100 g (1/2 cup) white sugar, seeds of 1
vanilla pod, 2 tablespoons Grand Marnier, and cassonade (brown sugar)
for sprinkling.

Victor