INGREDIENTS:Creme Brulee: 2 quarts heavy cream 1 pint milk 2 pounds egg yolks 14 oz. granulated sugar 2 Tbsp. vanilla extract 8 oz. dark brown sugarNapoleon Pastry: 10 oz. granulated sugar 6 oz. ground toasted almonds 24 sheets frozen phyllo dough, thawed 8 oz. unsalted butter, meltedStrawberry Sauce: 12 oz. California strawberries, stemmed 2 to 3 Tbsp. granulated sugar 2 lbs. California strawberries, stemmed and sliced 24 California strawberries, cut into fans 24 mint sprigs DIRECTIONS:To ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.