Serves 4

Plate Up

• 4ea 6oz Creme Brûlée

• Sugar in the Raw

• 4ea Strawberries, Halved

• 8ea Blackberries, Halved

• 8ea Raspberries

• 12ea 8-spice Madelines

Cover the surface of each Creme Brûlée evenly with Sugar in the Raw. Using a torch begin to torch the sugar in even passes until all os the sugar is well caramelized. Take the berries and lightly season the berries with a little sugar and place atop the Creme Brûlée. Serve Madelines along side.

Creme Brûlée

• 22floz Cream

• 5oz Sugar

• 1t Vanilla Extract

• 6ea Egg Yolks

Bring the Cream, Sugar, and Vanilla Extract to a boil. In a seperate bowl combine the egg yolks with about an ounce of the hot cream mixture whisking constantly. Keep add in the cream mixture an ounce at time about 3 ounces in total to temper the yolks; this will prevent them from scrambling when add to the hot cream mixture. Add back in the tempered yolks to the cream mixture. Bring the cream mixture to a simmer and remove from the heat. Strain through a fine mesh sieve. Fill ramekins and bake in a water bath at 300* until the custard just sets. It should have a slight jiggle when when the ramekin is gently shaken. Cool them completely. Reserve