Malka Espinel

Johnny V’s
625 E Las Olas Blvd
Fort Lauderdale, FL 33301
(954) 761-7920

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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

Yield: 2 Individual Pies


    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

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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   Published: February 2008