BRANDY-TOPPED CREME-BRULEE

INGREDIENTS

2 oz Cortel Brandy
6 Egg yolks
6 tbsp. Sugar
1/2 tsp. Vanilla
2 cups heavy Cream
Fruit garnish of choice

METHOD

1. Heat oven to 300°F.
2. Beat egg yolks, 4 tbsp sugar & vanilla until thick & creamy.
3. Pour mixture into bowls.
4. Bake 30 min. Cool. Refrigerate 1 hour.
5. Combine Cortel Brandy, 2 tbsp sugar and custard. Melt for 2 minutes and let cool over previous mixture.

BRANDY-TOPPED CREME-BRULEE