Vanilla-Bean Scotch Brulee Custard

By Ross Sveback, May 31, 2013

Comfort food at it’s finest here, a Scotch and vanilla-bean infused custard baked in a large copper roaster to be served family style for relaxed entertaining.

4 c. heavy cream
4 eggs
1 tbsp. vanilla bean paste
3/4 c. sugar
1/2 c. Scotch
1/2 tsp. salt

Place the heavy cream and eggs into a blender and puree to gets eggs completely blended in. Add vanilla bean paste, sugar, Scotch and salt, blending for ten seconds to incorporate. Pour into a baking dish that has been prepped with butter.

Place into a half sheet pan and place into an oven that has been preheated to 325 degrees. Before closing the door, pour boiling water into the half sheet pan to act as a bain marie to slowly cook the custard. Bake for 35 minutes.

Remove from oven by lifting the roaster out of the bain marie, and then sprinkle top of custard with 1 tbsp. sugar, then place under a broiler set on high for 1-2 minutes watching it carefully. It is done when the middle portion begins to become spotted with brown. Remove from the oven and allow to cool for 15-20 minutes, then place in refrigerator to chill overnight (at least). Enjoy!

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