A sneak-peek at Iron Goat's 2018 Canmore Uncorked dessert selection: peach bourbon crème brûlée - and how you can make it at home! (Photo:

A sneak-peek at Iron Goat's 2018 Canmore Uncorked dessert selection: peach bourbon crème brûlée - and how you can make it at home! (Photo:

Hello, plush, tangy peach. Greetings, rich, aromatic bourbon. You're about to do great things together.

Set-Price Menus are an annual highlight at Canmore Uncorked. This year at Iron Goat Pub & Grill (known for great food and some of Canmore's best patio views), Chef Michael and the team will serve up a value-priced, three-course dinner menu for $37—and you're in for a treat! Check out the menu here.

Today we're sharing a sneak-peek at Iron Goat's dessert selection: peach bourbon crème brûlée. Here's how you can make these sweet, velvety pots of delight at home.

    RECIPE: Peach Bourbon Crème Brûlée

    • READY IN: 4hrs 20mins


    • 1 1⁄2 cups cream
    • 1⁄2 teaspoon vanilla extract
    • 1 1⁄2 tablespoons sugar
    • 3 egg yolks
    • 2 tablespoons high-quality bourbon
    • 7 ounces canned sliced peach halves (in syrup)
    • 1⁄4 cup brown sugar (for topping)


    1. Preheat oven to 350 degrees Fahrenheit (170 degrees Celsius).

    2. Heat the cream in a sauce pan. Stir occasionally to prevent skin from forming. Just before it boils, remove from heat and add vanilla.

    3. Meanwhile, cream the egg yolks, bourbon and sugar in a bowl. Try not to incorporate any air into the mix. A fork works well for this small amount (whisk is too big).

    4. Very slowly, drizzle cream into eggs, continuing to mix it with the fork. Note: If you pour it too quickly, you will cook the egg. Once again, try not to incorporate any air as you mix.

    5. Drain the peaches. Place the slices into the bottom of each ramekin. Then pour the custard over top of the peaches, covering them completely. Note: narrower, taller ramekins work best, instead of wider, shorter ones.

    6. Place ramekins in a baking tray or roasting pan, to create a water bath. Pour water into the pan so that it comes halfway up the sides of the ramekins. Note: do not splash any water in the custard, at any time. Carefully place into the oven, and bake for approximately 30 minutes. You'll know the custard is ready when it has set, but still jiggles.

    7. Remove from the oven, then remove ramekins from the water bath. Allow to cool completely. Next, cover each ramekin with plastic wrap and chill for a few hours in the fridge.

    8. Just before serving, sprinkle a thin layer of brown sugar on top of each dessert. Then use a kitchen torch (or your oven's broiler) to caramelize the sugar. Note: be very careful. They will burn very quickly, so don't take your eyes off them (especially if you are using the broiler!).

    9. Enjoy. Just try not to eat them all at once!

    Iron Goat2.jpg
    Iron Goat.jpg

    Here's where to find a taste of the Iron Goat Pub & Grill at Canmore Uncorked 2018

    1. Set-Price Menus, Thursday May 3rd to Sunday May 13th: To enjoy the special Canmore Uncorked three-course set-price dinner menu at Iron Goat, dine-in at the restaurant at 703 Benchlands Trail, Canmore, during this year's Festival. No tickets are needed, but reservations are recommended.

    2. The Grande Brunch, Sunday May 6th: Iron Goat will join forces with other local-favourite eateries to cater brunch under one roof, for a mid-morning feast. Enjoy a smorgasbord of brunch specialties along with locally roasted coffee, located at the new Grande Kitchen & Bar. An event the whole family will love!

    More ways to enjoy Canmore Uncorked 2018

    • Canmore Wine Festival (Saturday May 5th)
    • Progressive Dinner Tours (Sunday May 6th to Wednesday May 9th)
    • Whisky & Spirits Festival (Friday May 11th)
    • Craft Beer Festival (Saturday May 12th)

    Find out more and get your tickets here!