Lemon Crème Brulee

Amazen Chef Creations

Executive Chef Michael Cortez C.C.C.

Executive Sous Chef Jordy Miranda

Lemon Creme Brulee

One of the Cellar Door Favorites

Prep time 15 minutes Cook Time 40 Minutes     Serves 8

4 cups cream

1 ounce vanilla extract

2 vanilla beans

2 Lemons Zest and Juice combined

6 ½ ounces sugar

1 whole egg

9 egg yolks

1 teaspoon salt


Heat cream until warm in a sauce pot on medium for about 3 minutes. Then add the vanilla extract and vanilla beans. In a mixing bowl, add eggs, lemon zest, lemon juice and sugar. Add the warm cream slowly to the egg mixture, whisking constantly. Return egg & sugar mix to the sauce pot, place on stove and cook on medium for another 2 minutes, stirring constantly. Pre-heat the oven to 350 degrees. Place 8 – 5oz oven safe ramekins in a roasting and fill with the crème brulee mixture. Fill the roasting pan with water ¾ of the way up the side of the ramekins. Cover pan with foil and bake for 45 minutes or until the cream mixture is firm. Let cool 2-4 hours in refrigerator before serving.


For the Garnish:

4 strawberries

Whipped Cream

Remove stems from the strawberries and slice in quarters.

Sprinkle the top of the crème brulee with about teaspoon of sugar and burn/brulee with a torch until caramelized. Add berries and whipped cream.

Chef Michael Cortez



Peach Cobbler

Peach CobblerBest Ever No Fail Peach Cobbler

Preheat oven 350.
2 sticks real butter
1 1/2 cups sugar
2 cups self rising flour
1 1/4 cup milk
2 cans Osage Peaches (found at HEB)
(reserve the juice from one can)
Melt butter in the 9×12 pan (prefer glass pan) by placing it in the oven to melt, watch carefully. Cut up all the peaches and add to the butter. Reserve the peach juice from one can. In a seperate bowl mix milk, flour and sugar. Pour this mixture onto the peaches and then drizzle the juice from the reserved can on top of the flour mixture.Cook for 1 hour at 350 degrees then turn oven off and leave for an additional 15 minutes.