crème brûlée fondue

  • recipe

To celebrate the launch of Brûlée Royale, we’ve partnered with the modern-day maverick pastry chef - world-renowned Dominique Ansel, creator of the Cronut, to reimagine crème brûlée for today.

It’s a celebration of fire, flavour and indulgence, to be shared with friends around the table.

Dominique Ansel


“I’ve always been fascinated by the process of whiskymaking, and the craftsmanship that goes into creating the perfect blend. Compass Box’s new whisky is no exception. Crème brûlée is one of those French dishes that’s simply a classic, but just as the new generation of whiskymakers are experimenting with their craft, there’s room for reinvention.

I'm excited to share my recipe for Crème Brûlée Fondue with you. It's an entirely new way to experience dessert, and I hope you'll have just as much fun making it as we did creating it.”

Dominique Ansel - Award-Winning Pastry Chef

 

CRÈME BRÛLÈE FONDUE RECIPE
with Compass Box Whisky Co. Brûlée Royale by Chef Dominique Ansel.

Serves: 6-8 people

INGREDIENTS:

For the Shattered Caramelized Sugar:
500g (2 cups) granulated sugar

For the Fondue:
535g (2 cups) whole milk
130g (2/3 cup) granulated sugar
50g (1⁄3 cup) cornstarch
185g (9 large) egg yolks
110g (8 tbsp, or 1 stick) unsalted butter, cut into cubes, at room temperature
300g (1 cup) whole milk
40g (3 tbsp) dark brown sugar
60g vanilla paste
70g Compass Box Whisky Brûlée Royale

EQUIPMENT:

Whisk, rubber spatula, medium saucepan, sheet tray, silicone baking mat or parchment paper, fondue pot.

MAKE THE SHATTERED CARAMELIZED SUGAR:

  1. Make a dry caramel: Line a sheet pan with a silicone baking mat or parchment paper. Put your granulated sugar in a small bowl and set it nearby. Place a small saucepan over medium heat. When the pan is hot, sprinkle a handful of sugar over the bottom of the pan in one a thin, even layer. As the sugar melts and caramelizes, slowly whisk in the rest of the sugar, one handful at a time, making sure each handful of sugar has reached an amber brown colour before adding another handful. Once all the sugar has been added, cook until it has turned golden amber brown, 1 to 2 minutes.* Remove from the heat immediately to keep it from burning. * You can move the saucepan on and off the heat to control the temperature and make sure the sugar doesn’t burn.

  2. Pour the caramel onto the prepared pan and set it aside to cool and harden for 10 to 15 minutes. the back of spoon or a rolling pin, break the caramel into tiny pieces about the size of panko bread crumbs. Set aside in a cool dry place (do not refrigerate) until ready to serve the fondue.

MAKE THE FONDUE:

  1. Make the warm milk mixture: Combine the milk and 65 grams (1/3 cup) of the sugar in a medium saucepan. Bring to a boil over medium heat, whisking continuously. Remove from the heat.

  2. Make the cornstarch mixture: Whisk together the remaining 65 grams (1/3 cup) sugar and the cornstarch in a large bowl. Slowly whisk in 1/2 cup of the warm milk mixture.

  3. Temper the egg yolks: While whisking, add the egg yolks to the cornstarch mixture one at a time, whisking until each yolk is incorporated before adding the next.* Pour the tempered egg yolk mixture into the pan with the remaining milk mixture. * This technique is called tempering, and is used to gradually raise the temperature of a cold or room-temperature ingredient (in this case, egg yolks) by adding small amounts of warm liquid, to prevent the cold ingredient from cooking too quickly. If you added all the warm liquid to the eggs without tempering them first, you would end up with scrambled eggs.

  4. Cook the custard: Cook the custard over medium-low heat, whisking continuously, until it thickens to a pudding like consistency, about 5 minutes. Remove from the heat.

  5. Finish the fondue: While still hot, add the butter and whisk until the butter is evenly combined and custard is pale yellow with a smooth, glossy texture. Stir in the milk, brown sugar, and vanilla paste until smooth and evenly incorporated (make sure there are no clumps of brown sugar). Add the Compass Box Whisky Brûlée Royale, stir until combined. 

TO SERVE:

Transfer the warm fondue to a fondue pot. Serve with your favourite sweet bites, such as: Caramelized apples, toffee brittle, Basque cheesecake, fresh sliced Honeycrisp apples, caramelized Danish pastry, and fresh raspberries. Simply dip, roll into the shattered caramelized sugar, and enjoy!