Creme Brulee Trio

RH Staff

Yield: 12 trio servings.

PASSION FRUIT:
225 ml. cream
75 ml. milk
3 egg yolks
45 g. sugar
30 g. passion fruit nectar (or juice)
1/2 sheet gelatin

CHOCOLATE:
150 ml. cream
40 ml. milk
2 egg yolks
50 g. sugar
65 g. ganache

COFFEE:
200 ml. cream
100 ml. milk
6 egg yolks
75 g. sugar
1 shot espresso

Boil milk and cream. Mix both sugar and yolks; whip until pale in color. Add cream mixture to egg mixture. Temper. Add flavors, and gelatin if needed. Skim off any foam. Pour into small ramekins and bake in water bath at 300 until set, approximately 45-50 minutes. Chill.

Photo Credit: AMERICAN EGG BOARD
Recipe Provided by: Chef Steven Chiappetti, Cafè Le Coq, Oak Park, Ill.