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BuffaloSpree.com's Recipe of the week: Aviation Creme Brulee

Photos by Melissa and Nino Ocampo


Recipe provided by

Karl Wyant

(originally published in Buffalo Spree's cookbook, Food for Four Seasons: Recipes from Buffalo's Restaurants.)


Serves 10



8 egg yolks
1 1/2 cups granulated sugar
1/2 cup gin
1/4 cup lemon juice
1/8 cup Luxardo liqueur
1/8 cup Creme de Violette​
4 cups heavy cream



Preheat oven to 325 degrees. In a large mixing bowl, whisk yolks and 1 cup of the sugar until combined. Set aside. In a small saucepan, heat gin, juice, liqueur, Creme de Violette, and 1/4 cup of the sugar. Cook over low heat until the liquid is reduced by half, being attentive, because the alcohol may flame once heated. Set aside.

In a medium saucepan over medium heat, warm the cream slowly, stirring until it comes to a simmer. Remove from heat. Slowly add the cream, one cup at a time, to yolks and sugar, whisking constantly and attentively. Once combined, add the gin mixture, whisking again until thoroughly combined.

Pour mixture into ten 5- to 6-ounce ramekins. Bake in a water bath for approximately 45 minutes, or until the creme is set. Remove from oven and refrigerate until cool.

To serve, sprinkle remaining sugar on top and brown with a kitchen torch, or very briefly under a hot broiler.


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