Apt 4B’s Crème Brûlée!
In addition to Caribbean-inspired cuisine, you’ll now find a new dessert menu at Buckhead’s Apt 4B, thanks to recently appointed Executive Pastry Chef Derek Mullins. Here, Mullins shares the recipe to his crème brûlée, a fresh take on a classic thanks to a burst of passionfruit chocolate.
INGREDIENTS
Yield: 3 servings
1 quart heavy cream
½ cup sugar
10 egg yolks
1 tablespoon vanilla
250g Valrhona Passion Fruit Inspiration
INSTRUCTIONS
Add heavy cream, sugar and vanilla to the pot and heat to steaming. Temper heavy cream and sugar to egg yolks. Add Passion Fruit Inspiration to a large bowl. Pour cream and yolk mixture over the chocolate. Add mixture to three 8 oz. baking dishes. Preheat the oven to 300F. Bake with a water bath. Brûlée is done when there is a slight jiggle.
APT 4B
404.709.2906
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@apt4batl
BY Claire Ruhlin
