Cocktail Recipes •
To Make the Crème Anglaise:
Fill a large bowl halfway with ice water and set aside.
- Whisk the egg yolks for a minute or two until they are very smooth.
- Whisk in the sugar for about 2 minutes until it is fully incorporated and the yolks have turned pale yellow.
- Warm the milk in a double boiler until it is barely simmering or reaches 180° F. Do not let it get too hot.
- Pour the milk slowly into the sugar and egg mixture while whisking constantly. If you pour too quickly, the eggs will curdle or cook, which is not what you want.
- Return the mixture to the double boiler and cook it, occasionally stirring, until it reaches 185° Fahrenheit. The crème anglaise should be thick but pourable.
- To cool the crème anglaise, place the top of your double boiler in a bowl of ice water. Mix in the vanilla extract.
- Stir the crème anglaise occasionally until it has completely cooled.
- Set aside.
To Make the Caramel Strings:
To make the caramel, combine white granulated sugar and water in a mixing bowl and stir to dissolve. Bring to a boil and set aside.
- After 8 minutes, the mixture should begin to brown, and remove from the heat as soon as it is amber-colored.
- Immediately immerse the saucepan in a bowl of ice water or a cold water-filled sink to prevent the caramel from cooking.
- Remove the pan from the water once it has stopped sizzling, and stir in the caramel.
- Using a spoon, drizzle the caramel in a web-like shape onto a baking sheet that has been generously sprayed with cooking spray.
- Allow the caramel to harden for about 15 minutes before removing it with a spatula.
- Fill your pan with boiling water and soak it for a few minutes to dissolve any remaining caramel.
To Make the Creme Brulee Martini:
Pour the vodka, crème anglaise, and simple syrup into a cocktail shaker.
- Fill halfway with ice.
- Shake vigorously before straining it into a cocktail glass.
- You can use hard caramel strings to decorate.
- Serve immediately and enjoy.
As an alternative garnish, dust the top of the cocktail with powdered sugar and top it with a few fresh berries in the style of a crème brûlée. A pinch of ground nutmeg or cinnamon, combined with powdered sugar, would also be nice.
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