RECIPE: Pear Crème Brûlée From We-Ko-Pa Casino Resort’s Chef Jolie Skwiercz

In honor of the holidays, Chef Jolie Skwiercz shared her tasty recipe for Pear Crème Brûlée.

Chef Jolie is the property pastry chef for We-Ko-Pa Casino Resort and the creative force behind the pastry offerings throughout the 166,341-square-foot property.

Enjoy!

Pear Crème Brûlée

2 cups heavy cream

½ cup sugar

1 tsp. vanilla extract

2 T. St. George Spiced Pear Liqueur

½ cup + 2T. egg yolks (6 yolks = ½ cup)

8 tsp. sugar for burning (2 tsp. per ramekin)

Step 1

Heat oven to 350°F. In 13×9-inch pan, place 4 (6-oz.) ceramic ramekins. In small bowl, beat egg yolks with wire whisk. In large bowl, stir whipping cream, ½ cup granulated sugar and vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.

Step 2

Place pan with ramekins in the oven. Pour enough boiling water into the pan. Be careful not to splash water into the ramekins.Fill water two-thirds up the ramekins.

Step 3

Bake 30 to 40 minutes or until custard is set.

Step 4

Grasp tops of ramekins with oven mittens. Carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours.

Step 5

Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard; caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately or refrigerate up to 8 hours before serving.