I'm excited to team up with my friends at @compassboxco to celebrate the launch of their newest whisky, Brûlée Royale, with a recipe inspired by the best part of a crème brûlée: shattering that amber-hued caramel layer on top to reveal a creamy custard underneath. Meet the Crème Brûlée Fondue: silky vanilla bean custard infused with @the_whiskymaker Samuel Travers latest blend, Brûlée Royale, for a rich and silky fondue. It's perfect for dipping your favorite sweet bites - from fresh red berries and apples to Basque cheesecake, flaky puff pastry crumbles and more - before finishing with caramelized sugar shards for an added crunch. Savor every bite alongside a dram of whisky - a tribute to fire, flavor, and indulgence. See the link in bio for the full recipe and below: INGREDIENTS: For the Shattered Sugar: 500g (2 1/2 cups) sugar For the Fondue: 535g (2 1/4 cups) whole milk 130g (2/3 cup) sugar 50g (1/3 cup) cornstarch 185g (9 large) egg yolks 110g (8 tbsp, or 1 stick) unsalted butter, cubed, room temp 300g (1 1/4 cups) whole milk 40g (3 tbsp) dark brown sugar 60g vanilla paste 70g Compass Box Whisky Co. Brûlée Royale Make the shattered sugar: 1. Line a sheet pan with a silicone baking mat or parchment paper. Put the sugar in a bowl and set it nearby. Place a small saucepan over medium heat. When the pan is hot, sprinkle a handful of sugar over the bottom of the pan in one thin, even layer. As the sugar melts and caramelizes, slowly whisk in the rest of the sugar, one handful at a time, making sure each handful has reached an amber brown color before adding the next. Once all the sugar has been added, cook til golden amber brown, 1 to 2 min.* Remove from heat immediately to keep it from burning.* *TIP: move the saucepan on and off the heat to control the temperature and make sure the sugar doesn’t burn. 2. Pour the caramel onto the prepared pan in one thin layer. Set aside to cool and harden, 10-15 min. Using the back of a spoon or rolling pin, break the caramel into tiny pieces about the size of panko bread crumbs. Set aside in a cool dry place (do not refrigerate) til ready to serve the fondue. [RECIPE CONTINUED BELOW]