Roasted Pepper Crème Brulée

Peppers for dessert! Roasting the peppers in this recipe brings out the natural sweetness and provides a unique addition to a dessert dish. 

• 2 whole Maestro™ Sweet Bell Peppers
• 4 cups 35% cream
• 1 cup sugar
• 10 egg yolks
• 1 vanilla bean

Instructions:

1. Roast 2 whole Maestro™ yellow peppers at 375ºF for 30 minutes. Peel, seed and purée. Yields 1 cup.
2. In a pot over medium heat bring cream to a boil.
3. Whisk together sugar and egg yolks in a bowl.
4. Pour cream over egg/sugar mixture and pass through a fine mesh strainer.
5. Ladle mixture into ramekins and set in a water bath. Bake at 300ºF for 40 minutes.
6. When the Brulées are set, remove from water bath and cool in the fridge.
7. To finish, sprinkle the top with more sugar and caramelize with a torch.