Amazen Chef Creations
Executive Chef Michael Cortez C.C.C.
Executive Sous Chef Jordy Miranda
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:
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.