Name: Charlotte Russe with Bourbon
Yield: Yield: 8 to 10 Servings.
Cuisine: United States
Ingredients: 2 envelopes unfavored gelatin; 12 to 18 ladyfingers; 1 tablespoon confectioners’ sugar; ¼ cup water; 2 tablespoons bourbon; 8 egg yolks; 1½ cups heavy cream; 2 cups milk; 1 cup granulated sugar plus more to taste; ¾ cup coffee

Preparation info

Yield:
8 to 10
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

I have often wondered why a dessert so traditional in French pastry making should be considered so decidedly Southern. But that is the case with a charlotte russe. I was weaned on it and it remains to this day one of my favorite creations.

Ingredients

8 egg yolks
1 cup granulated sugar plus more to taste
2 cups

Method

Place the egg yolks in a saucepan and add 1 cup granulated sugar. Beat vigorously with a whisk until light and lemon-colored.
Bring the milk to the boil in a saucepan, and add it gradually to the yolk mixture, stirring constantly. Add ½ cup coffee and cook, stirring, unti

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Charlotte Russe with Bourbon

Ingredients

Method

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