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Cotton Candy Grape Crème Brulee with Chocolate-Raspberry Crouton
By Corporate Chef Tom Fraker

¼ lb. Melissa's Cotton Candy Grapes, sliced
2 ½ cups Heavy Cream
2 Melissa's Vanilla Beans
8 Egg Yolks
1/3 cup Granulated Sugar
1 pinch Salt
1 teaspoon Pure Vanilla Extract
as needed, Super Fine Sugar or Bakers Sugar
2 slices Sourdough Bread, toasted
½ cup Dark Chocolate Chips
1 clamshell Fresh Raspberries, crushed


Preheat oven to 300ºF.

Cover the bottom of 6 ramekins with the sliced grapes. Pour the cream into a pot. Split the vanilla beans in half, lengthwise, and scrape the pulp into the pan. Add the vanilla bean pods to the pot and bring to a simmer. In a bowl, whisk egg yolks, sugar and a pinch of salt until blended. Slowly whisk in hot cream and then stir in vanilla extract. Strain the mixture into a small pitcher.

Divide mixture among the ramekins evenly, set them in a baking pan and pour boiling water to come halfway up the outside of the ramekins.

Bake in the oven for 45 minutes to 1 hour until just set. Remove the ramekins from the pan, cool and then chill thoroughly. Once chilled, sprinkle the fine sugar over each custard. Using a small torch, melt and caramelize the sugar evenly. The custard should have a bit of a shell covering it now. Set aside.

To make the crouton garnish, cut each slice of bread into bite size pieces. In a non-stick sauce pan, melt together the chocolate and raspberries stirring constantly. Dip each crouton in the chocolate and set aside, on parchment paper, to dry. When ready to serve, garnish the crème brulees. Makes 6 servings.

NOTES: A great little dessert to finish off an elegant meal.