Zees Wine Bar & Grill’s Icewine Crème Brûlée
Continue reading Zees Wine Bar & Grill’s Icewine Crème Brûlée
An Elegant Winter Treat
Indulge in the season’s delight—Icewine crème brûlée, a perfect fusion of sweetness and richness, straight from the heart of Niagara’s Icewine season.
Savour the decadent blend of smooth, creamy custard and the elegant sweetness of Icewine, finished with a beautifully caramelized sugar crust. A delightful treat that highlights the frozen grapes harvested during Niagara’s winter months.
Recipe compliments of Executive Chef Trevor Gleave from Zees Wine Bar & Grill at The Shaw Club.
Ingredients
Serves 6 people
Ingredients:
12 large Eggs, separated, yolks only
1 L 35% Whipping cream
1 ¼ cup Sugar
1 tsp Vanilla extract
½ cup Icewine
Method
- Bring cream to a light boil.
- Meanwhile separate the eggs.
- Combine egg yolks, one cup of sugar, vanilla extract, and Icewine in a stainless steel bowl and whisk well.
- While whisking, slowly add cream to the mixture.
- Pass the mixture through a fine sieve into a storage container.
- Allow to rest for at least 4 hours or overnight would be ideal.
- Pour mixture into ramekin and bake in a water bath at 350°F for at least 30 minutes, turning once.
- Crème brûlée should be set and jiggle when lightly shaken.
- Cool at room temperature.
- When ready to serve, top with white sugar.
- Using a torch, heat the sugar to melt and form a hard glass like surface.
- In absence of a torch, heat the broiler on the oven and place in the oven for 90 seconds or until sugar has melted.
- Serve with fresh berries or your favourite fruit compote.