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Seedling Apple Cider & Kilgus Creme Brulee

Justin Marton
Chicago, IL

Chef demonstration
All seasons

Serves 4

  • 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

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. 

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