The Village Tavern’s Crème Brûlée

Village Tavern features a scratch kitchen, where artisan recipes are prepared to order with top quality ingredients. The...
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The Village Tavern’s Crème Brûlée

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Village Tavern features a scratch kitchen, where artisan recipes are prepared to order with top quality ingredients. The crème brûlée is no exception. Made from scratch, the dish features a traditional sugar coated topping with a smooth creamy center, perfect for anyone craving a sweet bite!

Ingredients

  • 2 quarts of heavy cream
  • 2 Cups sugar
  • 1.75 Cups egg yolks
  • 2 Tablespoons vanilla extract
  • Sugar, to top

Directions

Preheat the oven to 275 degrees F.

Combine cream and sugar in a sauce pot and heat sugar until it is dissolved and cream is hot.

Place yolks in a large, stainless steel bowl. Stir warm mixture into yolks a little at a time so that the temperature of the yolks increases gradually. Be sure not to separate eggs.

Add vanilla extract and strain mixture.

Fill sheet trays with crème brûlée dishes. Fill dishes with 4 ounces volume of mixture. Carefully place in the oven and pour hot tap water onto sheet pans 2/3 of the way up the dish.

Bake at 275 degrees for 60 minutes. Product should be barely set in the center. Remove and cool for 30 minutes at room temperature and then refrigerate.

Sprinkle sugar on top of the brûlée.

Using a blow torch, caramelize sugar to desired doneness.

 

Crème Brûlée Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Crème Brûlée Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Crème Brûlée Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.