Quite the alluring cocktail, the crème brûlée martini transforms a favorite dessert into a fantastic beverage. It's a cocktail that can easily replace crème brûlée at the dinner table, offering a decadent vanilla custard taste that is sure to impress anyone.
Originally the brainchild of New York City-based mixologist Benjamin Maury. It uses vanilla vodka as the base, which is perfect against the creamy custard and accented beautifully with a hard caramel garnish.
To pull it off, you will need to make crème anglaise. It's a simple vanilla custard sauce made of egg yolks, sugar, milk, and vanilla extract. Follow Maury's suggestion and add 1 tablespoon of port wine to that recipe.
Worth the effort, this is one dessert cocktail that you'll want to perfect ahead of time. With a little practice, you'll be ready to mix up a round anytime you want to put a "wow" factor into a dinner party.
- 2 ounces vanilla vodka (Stoli Vanil)
- 3/4 ounce crème anglaise (with 1 tablespoon of port wine)
- Dash simple syrup
- Garnish: hard caramel strings
Gather the ingredients.
In a cocktail shaker, pour the vodka, crème anglaise, and simple syrup.
Decorate with hard caramel.
Serve and enjoy!
The Caramel Garnish
A fun project for the kitchen, making a swirling string of hard caramel is not very difficult, though there are some tricks to it. You can use a basic caramel recipe and can create them in any shape you desire. The ultimate goal is to ensure it rests on top of your cocktail glass, so a wide diameter is key. You might want to have a glass nearby for reference.
To make the caramel, combine 1 cup granulated sugar with 1/4 cup of water. Bring to a boil, stirring constantly so the sugar doesn't burn. The mix should start to turn brown within 5 to 8 minutes and you want to remove it from the heat as soon as it's amber-colored.
The second step is the fun part! Dunk the saucepan in a bowl of ice water right away to stop the caramel from cooking further. Once the pan stops sizzling, remove it from the water and stir the caramel. Using a spoon, drizzle the caramel in the desired web-like shape onto a baking sheet that's very well coated with cooking spray. Let the caramel harden (about 15 minutes), then remove the candy.
This may take a little practice and works best if the caramel strings are about 1/4-inch thick. You can use it to decorate desserts and other goodies as well.
As an alternative garnish, dust the top of the cocktail with powdered sugar and add a few fresh berries, in crème brûlée fashion. A sprinkle of ground nutmeg or cinnamon would be nice as well and either can be blended with the powdered sugar.