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August 6 2011

Spearmint Creme Brulee

My recipe for this month is a crème brulee that is cool and minty , sweet, but not heavy. It is a spearmint crème brulee. I hope you like it. See you next month.

Spearmint Crème Brulee                serves  6

6 – Brulee dishes are needed

6 – large egg yolks
3 oz. powder sugar
½ tsp. vanilla extract
¾ TB. Cornstarch

Place all ingredients in a small mixing bowl and set out to room temperature.

12 ounces – 40% heavy whipping cream
2 sprigs – fresh spearmint chopped

  1. Place cream and mint into a pot and and heat up on medium heat and let mint steep to flavor the cream.
  2. While  cream is steeping, whisk the egg mixture over a double boiler, or a pan of hot water.
  3. Whisk until thick.
  4. Bring cream to a slow boil, while straining the cream.
  5. Add half the mixture in the eggs to temper.
  6. Pour the remaining in continuously whisking until slightly thickened.
  7. Pour brulee in the 6 dishes evenly and place right in refrigerator.
  8. Let set up over night.
   
Granulated sugar to coat the brulee

Brulee torch

Sprinkle enough sugar on the brulee to coat. Turn torch on high lightly brown . serve with a biscotti or your favorite cookie.