The Washington Times - August 4, 2008, 11:10PM

The Yorktowne Hotel Common Wealth Room Desert Exclusive

By Chef Mark Pawlowski, Executive Che

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Crème Brulee is a staple of fine restaurants but really it is hard to find a really good, creamy Crème Brulee with flavor.  In this trio, you get three great flavrs, Coco Lopez, Blackberry Puree and Grand Marnier.

And you can’t help but love the little cookie spoons

 


(Photo by Jaquie Kubin)

 

Triology of Crème Brulee


Makes 10 servings                            Prep time 1 hour

20 ea    Egg Yolk
1 cup    Sugar

2 qts.   Heavy Cream
1 oz.    Pure Vanilla Extract

3 oz.    Coco Lopez
3 oz.    Blackberry Puree
3 oz.    Grand Marnier

Method

In a heavy sauce pan, bring the heavy cream and vanilla to a simmer

Place the egg yoks and sugar in a large mixing bowl.

Remove cream from heat and add to the egg yolk and sugar mixture and whisk together.

Divide the cream/egg mixture into three equal parts.

Add the Coco Lopez to one-third potion, the Blackberry Puree to one-third portion and the Grand Marnier to one-third potion.

Pour flavored cream and egg yolk mixtures into ramekins and place in a water bath. (Using a pan with a lip, pour water in the baking pan so that it covers about 1/4 of the ramekin bottom and, in effect, steams the custard).

Bake at 350 for 1 hours (reduce time to 30 minutes if using a convection oven.)

Remove when set and allow to cool.

To serve, sprinkle the brulee with a sugar coating and, using a butane torch, caramelize to a rich golden brown.

Garnish as desired using berries, cookies and cream.

Serve all three flavors together!

Per serving (excluding any unknown items): 919.9Calories; 81.8g Fat (80.7% calories from fat);  9.5g Protein; 34.5g Carbohydrate; 686mg Cholesterol; 88mg Sodium.