Crème Brulee with exotics fruits

Crème Brulee with exotics fruits

INGREDIENTS (In Order)	QUANTITY	COOKING PROCEDURE
Crème Brulee Heavy cream Milk Sugar Egg yolk Vanilla extract	35 quarts 35 quarts 17 ½ lbs 31 lbs ½ quart	Combine yolks with sugar , mix well Bring milk and vanilla to a boil Pour hot milk into the yolks mixture, pass trough a fine sieve. Bake at 150 *C until set at Bain Marie
Exotics fruits Mango Kiwis Pineapple	As needed As needed As needed	Combine all ingredients together.
Mini Tulip Soft Butter Icing sugar Bread flour Egg white Vanilla flavor	14 lb 14 lb 11 ½  lb 7 ½ oz 3 oz	Combine all ingredients together Bake the tulip at 200 *C until golden brown then place the tulip into a brioche mold to get the right shape. Paint the tulip with chocolate gun before service
Caramelized the crème brulee a la minute set the tulip with diced fruits