Drunk Berry Crème Brulee with Chocolate Covered Bacon

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Drunk Berry Crème Brulee with Chocolate Covered Bacon

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Courtesy of Pastry Chef Ande McBay at Boiler House in historic Pearl Brewery. Treat your Valentine!


Drunk Berry Compote:

  • 2 pints  Mixed Berries (strawberries, blueberries, blackberries, raspberries)
  • 2 oz  Whiskey
  • 1 c  Simple Syrup

Whiskey Crème Brulee:
  • 8 Egg Yolks
  • 4 c  Heavy Cream
  • 1 c Sugar
  • 1 oz  Whiskey
  • 1 Vanilla Bean, scraped

Chocolate Dipped Bacon:
  • 8 pieces Bacon, raw
  • 10 oz Chocolate, semi-sweet

Recipe Info

For the Drunk Berry Compote:
  1. 1. In a heavy bottomed saucepan – not to be confused with fat bottomed pot (this isn’t a Freddy Mercury recipe), combine one pint of your mixed berries, the whiskey and simple syrup. Bring to a simmer and reduce until thick.

  2. 2. Remove from heat and add remaining pint of berries. Let cool while you prepare the custard, giving the berries a stir every so often. Just before the custard is done, divide the berries into the bottoms of eight crème pots (ramekins).

For the Whiskey Crème Brulee:
  1. 1. In a (different) heavy bottomed saucepan, whisk the scraped vanilla bean, whiskey and cream together and heat to the point just before a simmer. DON’T SIMMER! You’ll ruin everything.

  2. 2. Separately, whisk together the egg yolks and sugar. It will seem too thick at first, but will come together to a light lemony yellow mixture after a moment of panic that you have, in fact, ruined everything.

  3. 3. Once the cream is heated, temper a few ladle-fuls into the egg mixture by slowly streaming them in while whisking vigorously as to prevent scrambling the sugary eggs. Once your eggs are a bit warmer than room temp, slowly stream the new mix back into the remaining cream and whisk to combine.

  4. 4. Gently pour this custard over the berry mixture in your crème pots, disturbing the berries as little as possible. They’re sensitive.

  5. 5. Place the pots in a deep casserole dish, fill it halfway up the sides with water, cover with foil, and place the whole mess in a 325’F oven for about 45 minutes.

  6. 6. Remove the crème pots to the refrigerator and chill until set through (if you’re in a hurry, the freezer will do. We know you didn’t actually plan for this.).

  7. 7. Sprinkle the tops of each crème brulee with about 1t sugar, gently shaking to settle the sugar evenly across the top. With a mid-low brulee torch, lightly toast the sugar in a circular motion until golden.

For the Chocolate Dipped Bacon:
  1. 1. For the best texture and flavor, cook bacon off in 375’F oven on a wire rack over a sheet pan for about 10 minutes. Let cool to room temperature, blot excess oil with paper towels, and move to clean area. Do you even have one of those?

  2. 2. Melt chocolate either over double boiler or in microwave using short bursts, stirring frequently. It’s okay, we know you’ll use the microwave. We don’t judge.

  3. 3. Dip bacon into chocolate to coat and set on parchment or wax paper to cool and harden (if time is a consideration, stick it in the fridge).

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