Ferrante’s Ice Wine Creme Brulee
2 large eggs
8 large egg yolks
6 cups heavy cream
1 cup granulated sugar, plus 1 tablespoon per each serving
2 teaspoons vanilla
2 tablespoons Ferrante’s Vidal Blanc Ice Wine
Preheat oven to 300 degrees.
Using a mixer, mix eggs, egg yolks, and one cup of sugar together on low speed.
In a medium sauce pan, add the heavy cream and heat til warm but do not bring to a boil. Once heavy cream is warm, add vanilla and Ferrante’s Vidal Blanc Ice Wine. SLOWLY, add the hot cream to the eggs.
Place mixture into small ramekins and place on a baking sheet. Carefully add hot water to the baking sheet so that the ramekins are surrounded by water about halfway up from the sides of the ramekins.
Bake for 40 minutes until the custard is set. Remove custard from water bath, cool and refrigerate until firm.
Before serving, sprinkle with tablespoon of sugar and torch with a blowtorch until the sugar caramelizes.
Serve with a glass of Ferrante’s Vidal Blanc Ice Wine!
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