Celebrate Love with Chef Daniel Billheimer’s Chambord Crème Brulee

Yield: Nine 3.75oz. ramekins

Crème Brulee Ingredients

• 7 egg yolks
• 24 ounces heavy cream
• 4 ounces sugar
• 3/4 tsp real vanilla extract
• 1/2 tsp salt
• 7 tablespoons Chambord cordial

Garnish

• Raw sugar
• Mint sprig
• Blackberry or black raspberry

Directions:

1. Preheat oven to 325 degrees. If convection, turn to low fan.
2. In a small pot combine cream, vanilla and salt and heat gently on medium high. Keep an eye on cream mixture so it doesn’t boil over. Separate egg yolks into a medium mixing bowl and whip in sugar until creamy. Once cream mixture is gently simmering, remove from heat and temper it into the yolk/sugar by whisking the two together slowly, so as not to scramble the yolks.  After the cream mixture is totally combined with the yolk mixture, whisk in the Chambord.
3. In a half hotel pan, place nine 4oz. ramekins and fill them with the crème brulee mixture leaving 1/2 inch. Add boiling water until it reaches half way up the ramekins. Gently place the pan in the oven and set a timer for 20 minutes. The cooking process might take a little more time depending on the oven, but remove the pan when the custard is set up and just barely jiggles when the pan is shook. Remove the ramekins from the water bath on to a sheet pan and place in refrigerator to cool, about 2 hours.
4. When ready to serve, apply a layer of raw sugar to just cover the custard. Gently caramelize the sugar with a hand torch rotating the crème brulee slowly to caramelize evenly.  **As an alternative to a hand torch, set your oven to broil and place the rack just underneath the element/flame.  Make sure the creme brulees have set (preferably overnight) and the ramekins are cold before placing them under the broiler for 10-15 minutes or until the sugar begins to caramelize.
5. Garnish with mint sprig and one berry for accent and serve.