Summer has officially arrived at High Hampton! Even though mountain nights are in the refreshing 60s, after-dinner desserts that are cool and light are always a favorite. Chilled overnight and topped with fresh fruit, crème brûlée is the perfect summer dessert to satisfy your sweet tooth. Since crème brûlée has been loved by our visitors for generations, Chef Sean has agreed to share his recipe with you. Made with just a few simple ingredients, the recipe for this tasty treat is easy to follow and incredibly delicious!
What are some of your other favorite summer desserts?
Yield: 6 servings
1 quart heavy cream
8 egg yolks
1 ½ cups sugar
½ tablespoon orange zest
1 teaspoon vanilla extract
1 teaspoon orange extract
1 can non-stick cooking spray (like Pam)
1 pint fresh blueberries
1 pint fresh strawberries
6 tablespoons whipped cream
In a saucepan, heat the heavy cream, zest and the 2 cups of sugar together until the sugar has melted. Pour the cream mixture into a bowl. Place the egg yolks in another large metal bowl and slowly add the cream to the egg yolks with a ladle, while whisking constantly. Be careful not to add the cream too fast as the eggs will harden. Add the vanilla and orange extracts and mix together.
Pour mixture into crème brûlée dishes or ramekins coated with non-stick cooking spray. Place each dish in a larger pan with enough water to cover the bottom half of the dishes. Bake for 20 minutes, or until set, at 300 degrees.
Let cool overnight in the refrigerator. Sprinkle about a tablespoon of sugar on each one and caramelize with a propane torch until the sugar turns brown. Serve immediately and garnish with fresh berries and whipped cream.