Maple-Bourbon Custards with Almond-Orange Streusel

Name: Maple-Bourbon Custards with Almond-Orange Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
3
Meanwhile, in a small heatproof bowl, gently whisk the egg yolks.
4
Slowly whisk in 1/2 cup of the hot cream, then scrape the yolk mixture into the remaining hot cream.
5
Add the salt and cook over moderate heat, whisking constantly, until slightly thickened, 3 minutes; dont let the custard boil.
6
Remove from the heat and whisk in the dissolved gelatin, then whisk in the maple syrup and bourbon.
7
Make the custards Pour the custard into eight 6-ounce ramekins or glasses and refrigerate overnight.
8
Make the streusel Preheat the oven to 275.
9
In a mini food processor, pulse the almonds until coarsely ground.
10
Add the flour, sugar and salt and pulse a few times to blend.
11
Add the melted butter and pulse to combine.
12
Transfer the mixture to a rimmed baking sheet and crumble with your fingers to form clumps.
13
Spread the clumps in an even layer and bake for about 12 minutes, until starting to dry out.
14
Using 2 forks, toss the mixture once, then bake for 5 minutes longer, until lightly golden.
15
Make the streusel Increase the oven temperature to 350.
16
Break up the streusel into crumbs.
17
Bake the crumbs for about 3 minutes longer, until golden brown and crisp.
18
Stir in the orange zest and let cool completely.
19
Make the streusel Top the custards with the streusel and serve right away.

1090

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 teaspoons unflavored powdered gelatin, 3 tablespoons cold water, 3 cups heavy cream, 4 large egg yolks, and more.

Yes, Maple-Bourbon Custards with Almond-Orange Streusel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!