RICHMOND, Va - Executive Chef Oscar Mack McCrowell, III, of Social 52 Kitchen & Craft Bar, brought in some fire power to finish off his delicious French Toast Crème Brulee. This breakfast inspired sweet treat is perfect for any time of day. For more information visit online atwww.social52rva.com.
French Toast Crème Brulee
6 egg yolks
1 pint heavy cream
1/2 cup of sugar
4 Tablespoons of sugar
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp almond extract
1 Tablespoon maple syrup
set oven to 350 degrees
place cream in a sauce pan over medium heat
in a metal mixing bowl, place the 1/2 cup sugar,
egg yolks, cinnamon, extracts and syrup.
Whisk for 2 minutes till well incorporated.
when the cream comes to a boil slowly whisk
it into the egg yolk mixture. remove excess foam.
pour into brulee cups.
cook in oven in a water bath for 30 to 40 minutes
till set. The custard will be jiggly but not liquidy in the middle.
remove from oven and water bath
let cool to room temperature
wrap with plastic and refrigerate for 24 hours.
sprinkle each brulee with about a 1/2 tablespoon of sugar
and carefully carmelize with a burnsomatic torch
till sugar is a dark amber color.
makes about 5 7 oz brulees