- For the filling:
- 1 1/2 c skim milk
- 8 eggs
- 1/2 Bourbon Smoked Sugar
- 1/8 tsp salt
- For the crust:
- 1.5 c flour
- 3 TBS powdered sugar
- 11 TBS softened butter
- 1 egg
- 1/2 tsp salt
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Level of difficulty Average
Preparation time 90mins
Cooking time 20mins
Cost Average budget
Pour all of the filling ingredients in a large pot. Heat the pot to between medium low and low (you don't want to cook the filling yet). Stir the mixture until the sugar is completely dissolved (The filling will start out looking brown, but it will become more yellow). Take the mixture off the burner. Strain the mixture so that all of the solid pieces are out. Set aside.
For the crust, sift the powdered sugar, flour, and salt together in a large bowl. Add all other ingredients. On a floured surface, roll the dough into a log. Cut the dough into 20 pieces (this won't seem like enough crust, but it works). Push the dough into greased muffin tins. The dough should be paper thin.
Skim the top of the filling mixture. Fill each tin 80-90% full. Bake on 350 for 20 minutes. The filling will look like it is about to overflow, but it is fine. Let the don tot cool.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.