Jalapeno Infused Crème Brulee with Strawberry Kiwi Salsa
Serving Size 12
Ingredients
Creme Brulee Ingredients
- 2 1/2 cups Heavy cream
- 1/4 cup SupHerb Farms Fresh Frozen Jalapeno — diced
- 4 Egg yolks
- 1/2 cup White sugar
- 1/4 cup Brown sugar
Strawberry Kiwi Salsa Ingredients
- 1 cup Fresh strawberries — sliced
- 1/2 cup Fresh kiwi — diced
- 3 tablespoons SupHerb Farms Fresh Frozen Ginger 1/4″
- 1/2 cup SupHerb Farms Fusions® Salsa Blend
- 1 teaspoon SupHerb Farms Fresh Frozen Spearmint
- 1/2 cup Balsamic vinegar
- 3 tablespoons White sugar
- 1 teaspoon Cinnamon — ground
- 1 pinch Salt
Categories
- Categories: French, South American
- Ingredients: Desserts
Preparation
Creme Brulee Preparation
- Add cream and diced SupHerb Farms Fresh Frozen Jalapeno to a large saucepan. Cook on medium-high and bring to a boil. Gently boil for 30 seconds.
- Remove saucepan from heat and set aside for 10 minutes.
- Add egg yolks to a large mixing bowl and beat until yolks are thick, set aside.
- After cream mixture has rested, strain the mixture through a sieve into a large pot. Cook on medium-high and bring to a boil. Gently boil for 20 seconds and remove from heat.
- Whisk cream mixture into the egg yolks. Pour mixture back into the saucepan. Cook on medium heat. Stir constantly and avoid boiling. Cook until the mixture thickens and appears silky smooth.
- Remove crème brulee from heat and pour into shallow individual baking dishes. Refrigerate overnight.
Strawberry Kiwi Salsa Preparation
- The following day, blend all of the salsa ingredients together in a mixing bowl.
- Allow to marry at room temperature for at least 2 hours.
Jalapeno Infused Creme Brulee With Strawberry Kiwi Salsa Preparation
- Remove crème brulee from the refrigerator two hours prior to caramelizing.
- Caramelize tops: Blend sugars and sprinkle on top of each crème brulee. To caramelize, use a hand torch or place crème brulee dishes on a baking sheet and broil on high for a few minutes. Rotate, as needed, to caramelize evenly.
- Immediately top each crème brulee with salsa and serve.