MENU CONCEPTS
| PREPARATION TIME | NO. OF SERVINGS | APPLICATION | |
| Lemon Marmalade Crème Brulee | 5 hours | 8 | Hotel Buffet Full Service Catering |
Description
A special dessert to finish a great meal or on its own.
Ingredients
| 1/2 cup | Lemon Marmalade |
| 1 cup | Recipe Selections™ Sugared Egg Yolks |
| 4 cups | Whipping Cream |
| 2/3 cup | Sugar |
| 2 tsp | Vanilla Extract |
Preparation
- Pre heat oven to 350˚ F.
- Spoon 1 TBS marmalade into each of 8, 4 oz. ramekins. Spread to cover bottoms.
- Combine egg yolks, whipping cream, sugar, and vanilla. Whip until evenly colored and well blended.
- Pour mix into the ramekins, filling each about 3/4 full.
- Place ramekins in hotel pan. Fill hotel pan with hot water to about 2/3 the height of the ramekins.
- Carefully place in oven and bake for 30 -40 minutes or until tops are light golden brown and sides are set
- Transfer ramekins to cooling rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours.
- Uncover ramekins and blot any surface moisture. Sprinkle 2 tsp of sugar over each custard. Caramelize the sugar with a blow torch, holding the flame a few inches above the surface and moving continuously in a circular motion until sugar turns a light golden brown. Serve immediately or refrigerate up to 8 hours
.