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