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Maple-Bourbon Custards with Almond-Orange Streusel

  • Active:
  • Total Time:
  • Servings: 8
  • Time(Other): plus overnight chilling

At his Baltimore restaurant, Wit & Wisdom, Michael Mina serves these custards with orange toffee and a bourbon-and-smoked-vanilla gelee. This simplified version is perfect for entertaining at home, since everything can be made days in advance.


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KEY: Fall, Christmas, Dinner Party, Thanksgiving, Desserts

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  • 1 1/2 teaspoons unflavored powdered gelatin
  • 3 tablespoons cold water
  • 3 cups heavy cream
  • 4 large egg yolks
  • Pinch of salt
  • 1 cup plus 2 tablespoons pure maple syrup
  • 3 tablespoons bourbon
  • 1/3 cup whole blanched almonds, chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon finely grated orange zest

How to make this recipe

  1. Make the custards In a small bowl, sprinkle the gelatin evenly over the cold water and let stand until softened, 5 minutes.
  2. Make the custards In a medium saucepan, bring the cream to a simmer over moderate heat. Meanwhile, in a small heatproof bowl, gently whisk the egg yolks. Slowly whisk in 1/2 cup of the hot cream, then scrape the yolk mixture into the remaining hot cream. Add the salt and cook over moderate heat, whisking constantly, until slightly thickened, 3 minutes; don’t let the custard boil. Remove from the heat and whisk in the dissolved gelatin, then whisk in the maple syrup and bourbon.
  3. Make the custards Pour the custard into eight 6-ounce ramekins or glasses and refrigerate overnight.
  4. Make the streusel Preheat the oven to 275°. In a mini food processor, pulse the almonds until coarsely ground. Add the flour, sugar and salt and pulse a few times to blend. Add the melted butter and pulse to combine. Transfer the mixture to a rimmed baking sheet and crumble with your fingers to form clumps. Spread the clumps in an even layer and bake for about 12 minutes, until starting to dry out. Using 2 forks, toss the mixture once, then bake for 5 minutes longer, until lightly golden.
  5. Make the streusel Increase the oven temperature to 350°. Break up the streusel into crumbs. Bake the crumbs for about 3 minutes longer, until golden brown and crisp. Stir in the orange zest and let cool completely.
  6. Make the streusel Top the custards with the streusel and serve right away.
Contributed By Published April 2012

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