Desserts

Scotch Crème Brûlée

Custard carries vanilla, oak and malt notes while the burnt-sugar top adds bitterness and texture.

Recipe by Bottle of Scotch

Ingredients

• Dessert base ingredients for 6 servings
• 20–40 ml Scotch whisky
• Sugar or honey appropriate to the dessert
• Cream, chocolate, fruit, oats or flour as described

Method

1. Prepare the dessert base using the stated baked and chilled method.
2. Measure the Scotch carefully because excess alcohol can affect setting, freezing or texture.
3. Where practical, add Scotch after the hottest stage to retain more aroma.
4. Chill, bake or set fully as the recipe requires.

Choosing the Scotch

Vanilla-led Scotch is a sensible starting point. Choose a whisky whose smoke, fruit, oak and sweetness remain in proportion to the other ingredients. An expensive or rare bottle is rarely necessary when heat, sugar, dairy or strong mixers will obscure fine differences between bottlings.

What the Scotch changes

Custard carries vanilla, oak and malt notes while the burnt-sugar top adds bitterness and texture. Changing the whisky can change perceived smoke, fruit, spice and oak. Heat and reduction also change aroma and remaining alcohol, so it is inaccurate to assume that all alcohol disappears immediately during cooking.

Practical notes

Measure the whisky rather than pouring directly from the bottle. Move hot pans away from an open flame before adding spirits. For cold drinks and desserts, keep the Scotch quantity controlled so texture, dilution and balance remain predictable.

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