Charlotte Russe with Bourbon

Preparation info
  • Yield:

    8 to 10

    • Difficulty


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.


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


  • 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