Make This Mini Egg Crème Brûlée For Easter

With Easter just around the corner, we’re sharing a delicious dessert dish from chef Nathan Taylor at The Westin Bear Mountain Resort & Spa. This fun recipe is an invitation to bring a taste of Callisto Casual Dining home and is sure to tempt even the Easter Bunny. Chef Nathan’s Mini Egg Crème Brûlée is a decadent dessert that combines the rich flavours of classic Crème Brûlée with the irresistible crunch of Easter’s unofficial obsession: Mini Eggs. Easter Bunny approved! —Vita Daily

Mini Egg Crème Brûlée

Ingredients:

• 5 Egg yolks
• 100g Sugar
• 700g whipping cream
• 120g chopped Mini Eggs
• 2g salt
• 5g vanilla Extract
• 50g Sugar (for caramelizing top)
• 50g Mini Eggs for garnish

Method:

1. Preheat oven to 325F
2. Whisk egg yolks and sugar together in bowl
3. Heat the cream, mini eggs and bring to a simmer
4. Stir in the salt and vanilla extract to the warm cream
5. Temper the egg yolks and sugar by whisking 1 cup of warm cream into the bowl
6. Add the tempered egg yolk and sugar mixture back into the warmed cream.
7. Place ramekins in a deep dish an fill ramekins with custard mixture
8. Place in the oven
9. Fill deep dish with 1/2  inch of boiling water
10. Bake for 35 minutes at 325F
11. Once complete remove ramekins from pan and allow to chill in the fridge for 3-4 hours
12. Use the 50g of sugar to cover the ramekins and carmelize the sugar with a kitchen torch.
13. Garnish with Mini Eggs and Enjoy.