"Taking the vanilla out of it and adding bourbon as the predominant flavor would be very cool with me. The crème brûlée will gain rather than lose complexity, while retaining its essential vanilla-forward character."
"Different types of bourbon also have more unique tasting notes, from the distinct spiciness of high rye bourbon to the smokiness of straight styles. This makes the spirit a one-way ticket to a custard with incredibly deep flavor."
"I would even take some off the side and reduce it and then fold that into it as well. Reducing bourbon through slow simmering allows for a more balanced incorporation into the dessert."
Bourbon pairs excellently with desserts, particularly crème brûlée, according to Chef Michael White. He suggests using bourbon as the main flavor instead of vanilla, enhancing the dessert's complexity. Different bourbons offer unique tasting notes, contributing to a rich custard flavor. However, moderation is key; adding too much bourbon can overpower the dessert. White recommends mixing a splash of bourbon into the base or reducing it before incorporating it for optimal flavor balance.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]