Seedling Apple Cider & Kilgus Creme Brulee
Justin Marton
Chicago, IL
Chef demonstration
Desserts
All seasons
Serves 4
Ingredients
- 3 oz sugar
- 1 oz lemon juice
- 8 oz apple cider
- 8 oz heavy cream
- 1/3 t ground cinnamon
- 1/8 t ground clove
- 6 egg yolls
- 3 T cornstarch
- 3 T butter
- 4 T sugar
Method
Place top 6 ingredients in a heavy bottomed pot over med-high heat and bring to a simmer, stirring occasionally. In a small bowl, whisk together the egg yolks and cornstarch until it turns a light yellow. Temper the hot liquid into the egg mixture and then return it all to the pot. Whisk constantly until it comes back up to a simmer. Remove from heat and add your butter a little bit at a time. Place in 4 glass containers and cool for 6-8 hours. Place one tablespoon of sugar on top of each creme brulee and torch.
