A silky and creamy custard topped with shards of candy-like meringue and sweet-tart fresh berries, this dessert is rich but not too heavy. The bourbon in the custard cuts through the dairy and adds mellow caramel and vanilla notes.

August 2019


Credit: Con Poulos

Recipe Summary test

30 mins
3 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 275°F. Stir together milk, cream, and 3/4 cup sugar in a medium saucepan, and cook over medium-high until just steaming but not boiling, about 6 minutes.

  • Meanwhile, whisk together egg yolks, bourbon, salt, and remaining 1/4 cup sugar in a medium bowl until well combined. Gradually ladle 3 spoonfuls hot cream mixture into egg yolk mixture, whisking constantly. Add egg-cream mixture to remaining cream mixture in saucepan, whisking constantly. Cook, stirring constantly with a wooden spoon, until mixture coats back of spoon, about 2 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard any solids.

  • Divide custard mixture among 6 (6- to 8-ounce) ramekins. Line a large roasting pan (or 2 [13- x 9-inch] pans) with a clean kitchen towel (to secure ramekins), and place filled ramekins on top. Carefully pour enough hot water into roasting pan to come halfway up sides of ramekins.

  • Bake in preheated oven until custard is just set and jiggles slightly, about 35 minutes. Remove from water bath, and let cool on a wire rack 30 minutes. Cover with plastic wrap, and refrigerate until chilled, about 2 hours.

  • To serve, top custards with fresh berries and berry dust meringues.