Coole Swan Creme Brulee with Caramel Whiskey Cookies
As part of our St Patrick’s day celebration , we offer this fun and elegant dessert. For those of you not familiar with Coole Swan, it is a higher end version of Irish cream. Most people are familiar with Bailey’s and Emmet’s Irish cream. I discovered Coole Swan around 2012, and fell in love immediately. It is a smoother more balanced cream liquor. I use it here to bring a taste of Ireland to a classic French dessert. If you can find it, you won’t regret it. If not, you can substitute another Irish cream. It is not widely available in the states.
Creme brulee can be served on its own. But, I prefer something with a crunch to accent the creaminess. So, we present you with this caramel whiskey cookie recipe. To keep it Irish, I recommend an Irish whiskey like Jameson’s. In fact, a glass of Jameson’s served alongside this would make a nice Irish end to the meal. And, if you don’t like it: Pogue m…
Table of Contents
Slainte!
Coole Swan Creme Brulee
Ingredients
- 1 Qt Heavy Cream
- 12 large egg yolks
- 1 tsp vanilla extract or 1 vanilla bean split lengthwise
- 4 ounce Coole Swan liquor or bailey's or another Irish cream liquor
- 4 ounce White Chocolate
- 1 cup sugar
- extra sugar for the brulee top
Instructions
- Heat the cream, white chocolate, and vanilla in a heavy pot on the stove, stirring periodically until the chocolate has melted in. Once done, put aside to cool for about 10 to 15 minutes.
- If you put in vanilla beans, remove before the next step.
- In a mixing bowl whisk the eggs, sugar, and liquor until smooth, pail, and a little thick. You can do it by hand or machine.
- slowly add in cream a little bit at a time, whisking constantly. Make sure it is not so hot that it cooks the eggs.
- Put the "custard" mix into 6 oven proof ramekins large enough to hold the volume of mix. Place in a deep roasting pan and put water in the pan to go halfway up the sides of the ramekins. Put into a preheated 325 degree oven
- Bake for about 40 to 50 minutes until the custard is firm. Jiggle them to make sure everything is cooked through. It will be firm around the edges and have a little give in the middle. Just make sure it is not liquid.
- When cooked, remove from the pan and refrigerate for at least 2 hours
- Right before serving, sprinkle an even layer of sugar on top of each custard and melt with a torch. The sugar will melt and begin to caramelize. Be careful not to burn it. The flame will come in contact with the sugar. Move it back and forth and round and round to get an even cook. It will harden when it cools. Serve as is or with a cookie, tuille, or Dipped berry.
Notes
Caramel Whiskey Cookies
Ingredients
- 1 Stick softened sweet unsalted butter
- 1/2 cup brown sugar packed
- 1/2 cup white sugar
- 1/4 cup sour cream
- 2 Tbs Neutral oil like canola
- 1 tsp vanilla extract
- 2.5 cups AP Flour
- 2 tsp baking powder
- 1/2 tsp kosher or sea salt
- 1 ounce Irish whiskey
- 1 tsp baking soda
- For Topping:
- 1 cup sugar
- 1/2 cup water
- 1 ounce heavy cream
- 4 Tbs butter
- 1 ounce Irish Whiskey
- A dash of sea salt, preferably flakes
- 3 Ounces Melted chocolate
Instructions
- Beat the butter and sugars in a mixer with paddle attachment.
- Add in the Sour cream and oil
- In a separate bowl mix all the dry ingredients. Then, add them in batches to the wet mixture until a dry batter is achieved.
- Roll the dough into balls and put on a baking sheet lined with a non stick pad or wax/parchment paper. Press down the balls with the bottom of a shot glass dipped in flour. Bake in a preheated 350 degree oven 8 to 10 minutes. Let cookies cool for 1/2 hour or so.
- Make the caramel. Put the water and sugar in a heavy bottom pot. Melt the sugar and stir occasionally until it becomes a caramel. Add in the cream and stir vigorously. Then add the butter and continue stirring until well incorporated. Whisk in the whiskey and a dash of salt.
- Allow the caramel to cool. Then spread it on top of the cookies. Drizzle some melted chocolate over the cookies and sprinkle with sea salt flakes. Refrigerate to cool and help caramel set.