Pastry Chef Malka Espinel
Johnny V’s | Fort Lauderdale
Three Berry Crème Brulee “Pot Pie”
Chef Malka Espinel of Johnny V’s — Fort Lauderdale, FL
Adapted by StarChefs.com
Yield: 2 Individual Pies
Ingredients:
Crème Brulee Custard:
- 1 quart heavy cream
- ¾ cups sugar
- 1 vanilla bean, split
- 8 egg yolks
Macadamia Crust:
- 1 cup finely chopped macadamia nuts
- ½ cup finely ground graham cracker crumbs
- 3 Tablespoons unsalted butter, melted
- White chocolate, melted
To Assemble and Serve:
- Mixed berries
- Brown sugar
Method:
For the Crème Brulee Custard:
Bring cream, sugar and vanilla bean to a boil. Temper egg yolks with the mixture and strain into a pan. Bake in a water bath inside an oven at 275°F approximately 45 minutes or until center is slightly set. Refrigerate for 3 hours and reserve in a chilled place.
For the Macadamia Crust:
Combine nuts, graham cracker crumbs and butter. Press mixture onto bottoms and sides of individual pie tins. Bake for 6 minutes at 350°F. Let cool down and coat with white chocolate.
To Assemble and Serve:
Place a thin layer of Crème Brulee Custard in each Macadamia Crust Pie Shell. Place a layer of mixed berries on top and cover with another layer of Custard. Place pies on a baking sheet and coat each with a thin layer of brown sugar. Broil until sugar is melted and browned. Refrigerate for 2 hours, or until topping is hard and crisp.
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