Recipes

CREME BRULEE

Allergens:

eggs, milk

HACCP rules:

Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

1 eachCustard – Creme BruleerecipeCREME BRULEE
2 tspgranulated sugarCREME BRULEE
1 eachfresh strawberrieswashedtrimmedquarteredNOTE*

1
Evenly distribute sugar over the Creme Brulee, ensuring coast-to-coast coverage.
2
Wipe excess sugar from the rim of the dish.
3
Using a torch, carefully move the flame back & forth steadily across the surface of the Creme Brulee to melt and caramelize the sugar evenly. Do not focus too long on one spot to avoid burning the sugar -or- over-cooking the custard.
4
Place strawberry on the left side of the Creme Brulee, as shown in the photo.
5
Carefully place Creme Brulee onto the underliner, as shown in the photo.

*Halve small strawberries ** For To-Go’s, Burn the sugar as normal, then with a spoon gently fold back and remove the Sugar crust. Spoon the contents of the custard in the soup cup and garnish as shown in the to-go photo.

Description

Serving Size

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