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Village Tavern features a scratch kitchen, where artisan recipes are prepared to order with top quality ingredients. The...
Village Tavern features a scratch kitchen, where artisan recipes are prepared to order with top quality ingredients. Made from scratch, the dish features a traditional sugar coated topping with a smooth creamy center, perfect for anyone craving a sweet bite!
Ingredients
- 2 quarts of heavy cream
- 2 Cups sugar
- 1.75 Cups egg yolks
- 2 Tablespoons vanilla extract
- Sugar, to top
Servings4
Calories Per Serving2425
Folate equivalent (total)174µg44%
Sweet Talk
Corn isn't an ingredient we shy away from, especially when the season is in full swing. But Ashley Weaver, the chef at Charlie Palmer's Burritt Room + Tavern in San Francisco, has brought our love of the cob to the end of the meal with her corn crème brûlée. Weaver takes the sweet kernels and infuses them into a milk-cream mixture, adding just enough sugar to enhance the corn's natural sugars. Served with tart blackberries, the dessert speaks to the season while sweetly boosting our corn recipe collection.
Sweet Talk
Corn isn't an ingredient we shy away from, especially when the season is in full swing. But Ashley Weaver, the chef at Charlie Palmer's Burritt Room + Tavern in San Francisco, has brought our love of the cob to the end of the meal with her corn crème brûlée. Weaver takes the sweet kernels and infuses them into a milk-cream mixture, adding just enough sugar to enhance the corn's natural sugars. Served with tart blackberries, the dessert speaks to the season while sweetly boosting our corn recipe collection.
Sweet Talk
Corn isn't an ingredient we shy away from, especially when the season is in full swing. But Ashley Weaver, the chef at Charlie Palmer's Burritt Room + Tavern in San Francisco, has brought our love of the cob to the end of the meal with her corn crème brûlée. Weaver takes the sweet kernels and infuses them into a milk-cream mixture, adding just enough sugar to enhance the corn's natural sugars. Served with tart blackberries, the dessert speaks to the season while sweetly boosting our corn recipe collection.
Sweet Talk
Corn isn't an ingredient we shy away from, especially when the season is in full swing. But Ashley Weaver, the chef at Charlie Palmer's Burritt Room + Tavern in San Francisco, has brought our love of the cob to the end of the meal with her corn crème brûlée. Weaver takes the sweet kernels and infuses them into a milk-cream mixture, adding just enough sugar to enhance the corn's natural sugars. Served with tart blackberries, the dessert speaks to the season while sweetly boosting our corn recipe collection.
Sweet Talk
Corn isn't an ingredient we shy away from, especially when the season is in full swing. But Ashley Weaver, the chef at Charlie Palmer's Burritt Room + Tavern in San Francisco, has brought our love of the cob to the end of the meal with her corn crème brûlée. Weaver takes the sweet kernels and infuses them into a milk-cream mixture, adding just enough sugar to enhance the corn's natural sugars. Served with tart blackberries, the dessert speaks to the season while sweetly boosting our corn recipe collection.
Sweet Talk
Corn isn't an ingredient we shy away from, especially when the season is in full swing. But Ashley Weaver, the chef at Charlie Palmer's Burritt Room + Tavern in San Francisco, has brought our love of the cob to the end of the meal with her corn crème brûlée. Weaver takes the sweet kernels and infuses them into a milk-cream mixture, adding just enough sugar to enhance the corn's natural sugars. Served with tart blackberries, the dessert speaks to the season while sweetly boosting our corn recipe collection.
Sweet Talk
Corn isn't an ingredient we shy away from, especially when the season is in full swing. But Ashley Weaver, the chef at Charlie Palmer's Burritt Room + Tavern in San Francisco, has brought our love of the cob to the end of the meal with her corn crème brûlée. Weaver takes the sweet kernels and infuses them into a milk-cream mixture, adding just enough sugar to enhance the corn's natural sugars. Served with tart blackberries, the dessert speaks to the season while sweetly boosting our corn recipe collection.
Sweet Talk
Corn isn't an ingredient we shy away from, especially when the season is in full swing. But Ashley Weaver, the chef at Charlie Palmer's Burritt Room + Tavern in San Francisco, has brought our love of the cob to the end of the meal with her corn crème brûlée. Weaver takes the sweet kernels and infuses them into a milk-cream mixture, adding just enough sugar to enhance the corn's natural sugars. Served with tart blackberries, the dessert speaks to the season while sweetly boosting our corn recipe collection.
Sweet Talk
Corn isn't an ingredient we shy away from, especially when the season is in full swing. But Ashley Weaver, the chef at Charlie Palmer's Burritt Room + Tavern in San Francisco, has brought our love of the cob to the end of the meal with her corn crème brûlée. Weaver takes the sweet kernels and infuses them into a milk-cream mixture, adding just enough sugar to enhance the corn's natural sugars. Served with tart blackberries, the dessert speaks to the season while sweetly boosting our corn recipe collection.
Sweet Talk
Corn isn't an ingredient we shy away from, especially when the season is in full swing. But Ashley Weaver, the chef at Charlie Palmer's Burritt Room + Tavern in San Francisco, has brought our love of the cob to the end of the meal with her corn crème brûlée. Weaver takes the sweet kernels and infuses them into a milk-cream mixture, adding just enough sugar to enhance the corn's natural sugars. Served with tart blackberries, the dessert speaks to the season while sweetly boosting our corn recipe collection.
