Recipes:

CHAUCER'S Olallieberry Wine Créme Brulee

By: Beth Paiva, Pastry Chef 

Beth Paiva studied at the California Culinary Academy in 2000 because of her love for baking and pastries. Upon graduation, Beth went straight to work at Seascape Resort in Aptos, CA as a Pastry Chef. After a year at the resort, Beth took a month off to travel to Europe and to study European pastries. Beth currently works at Beckmann's Bakery as a Cake Decorator.

 Ingredients:

 4  cups cream

 1/2 cup CHAUCER'S Olallieberry Wine

 1 cup sugar

 12 egg yolks

Procedures:

1. Preheat oven to 275°.

2. Put cream and wine in a sauce pot and bring to a boil.

3. Take egg yolks and sugar and whisk together in a bowl. Add hot cream to egg yolks while whisking a little at a time so you don't make scrambled eggs. Once all the cream is in with the yolks, scoop off all the foam that is on the top.

4. Pour into 8 small dishes that are oven safe. Put dishes on a sheet pan. Add a small amount of hot water onto the sheet pan so the creme brulee don't burn on the bottom.

5. Bake in an oven for about 1 and 1/2 hours or until they jiggle like JELL-O.

6. To brulee the top, sprinkle granulate sugar on the top of the creme brulee evenly and stick under the broiler in your oven until desired color, (golden brown).

7. Let cool for about 5 minutes before serving.