Crème Brule with Macerated Berries
Crème Brule Serves 10
5 egg yolks
2 c milk
¼ c cane sugar
1 t vanilla extract
Heat the milk and vanilla extract in a small sauce pan and bring to a low simmer, then remove from heat. In another bowl, separate the egg yolk from the white. Combine the egg yolk with ¼ c sugar and beat until well combined.
Next temper the eggs with the milk. (To temper add a small amount of hot milk to the egg yolks) Mix thoroughly. Repeat this process until all the milk has been added. If you add too much or too quickly you may end up curdling the eggs).
Divide mix equally between ten 2 ½ oz ramekins. Place in a shallow baking dish and fill with water half way up the side of the ramekin. Bake in oven at 300 degrees for 45 minutes. Remove from oven and chill in the refrigerator for 20 minutes.
(Optional) Place ½ t. of cane sugar on top of each crème brulee and caramelize with a hand held torch.
10 large blueberries
3 strawberries quartered
1 ½ tlbs honey
Combine all ingredients together and allow to sit for at least 15 minutes. Place 1 of each berry on top of each Crème Brule.
Calories 99 Protein 3g Carbohydrates 13 Fat 4g Sodium 25mg