Decadent creme brulee with a medley of seasonal exotic fruits infused with vodka

Ingredients

1 litre whip cream
12 egg yolks
½ cup white sugar
1 vanilla bean, split
2 litres water, boiling

Method

• Preheat the oven to 275º
• Put cream, sugar, and vanilla bean in a sauce pan. Heat on medium- high heat.
• When the cream bubbles around the edge ( almost boiling, 160 ‘ c ), turn the burner off
  
• Take ¼ of the mixture, place yolks in a bowl, and whisk the mixture into the yolks in a slow, steady stream
  
• Take another ¼ of the mixture and repeat the process
  
• Take the egg mixture (that has been tempered) and pour it into the remaining hot cream, while whisking
  
• Strain the mixture using a double sieve and into a bowl
  
• Pour the mixture into ramekins. Place the ramekins in a tray, and add boiling water to the tray (as per a hot water bath)
  
• Place in the oven for approx. 30- 40 minutes or until set
  
• Allow to chill in refrigerator. Sprinkle sugar over the crème brulee and place under the broiler until sugar caramelizes (turns golden)
  
• Makes 8 crème brulee/ Carb count/ splenda- 3 g. per serving
  
• For Low Carb Crème Brulee, Substitute equal amounts of the sugar for splenda. You can omit the caramelizing of the sugar over the top if so desired.
• To achieve the low carb count do not soak fruit in vodka
  
  Recipes created by Executive Chef Frank Abbinante