Tria Restaurant's Creme Brulee - FOX 32 News Chicago

Tria Restaurant's Creme Brulee

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Get this recipe courtesy of Chef Tim Enfield from Tria Restaurant inside The Henry in Dearborn.

8 oz. Fresh egg yolks
½ lb. Cane sugar
5 oz. Heavy cream
1 ½ Vanilla beans, split and scraped

Heat oven to 325°F.
Heat cream; add vanilla bean seeds.
Bring cream mixture to 158°F, and cover with plastic wrap, set aside.
Combine yolks and sugar together until well blended. Add warm liquid to egg mixture, strain and pour into serving dishes. Place the custard in a water bath and place in the oven and cook until the custard is set about 20 minutes.
Remove from oven an allow to cool. Cover with plastic wrap and keep refrigerated until need.

Dust with a 80% white sugar to 20% brown sugar mixture over the top of the custard evenly and torch or broil until caramelized. Garnish with fresh berries and mint.

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