Champagne and Grape Creme Brulee

From: Chef Malachi Harlan, Chef's Table, Fresno, CA. Yield: 4 servings.

5 egg yolks
1 whole egg
1/2 cup sugar
3 Tbsp. cornstarch
2 cups heavy cream
3/4-1 cup Champagne
1 vanilla bean (or 11/2 tsp. vanilla extract)
1 or 2 Tbsp. butter, cold
20 red or green California seedless grapes, halved
as desired, for garnish, cluster of sugar-frosted grapes

In a bowl, combine egg yolks, whole egg

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