HENRY OF PELHAM RIESLING ICEWINE

430561    375 mL   $44.95

Taste profile: Expertly crafted, this stunning Icewine is a study in elegance with notes of candied citrus fruit, poached pear, ripe peach, honey and spice balanced by refreshing acidity.

Pairs with: Charming with a plate of artisanal cheeses or fresh baked apple pie.

A VINTAGES Essential*

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*VINTAGES Essentials Collection is always available in VINTAGES at select LCBO locations. Visit vintages.com.


CLASSIC CRÈME BRULÉE

By: Lucy Waverman

Crème brulée should be smooth and silky. The vanilla should enhance the richness of the dessert. Here is the perfect brulée recipe. When working with vanilla beans, you must infuse them in the cooking liquid, but do not cook liquid vanilla as it would lose its flavour. Add it afterwards.

3 cups (750 mL) whipping cream
One 2-inch (5-cm) piece of vanilla bean or 1 tsp (5 mL) vanilla extract
6 egg yolks
1/3 cup (75 mL) granulated sugar

Topping
1/3 cup (75 mL) granulated sugar

  1. Preheat oven to 300ºF (150ºC).
  2. Bring cream to simmer. Cool slightly and add in vanilla.
  3. In a separate bowl, whisk together egg yolks and sugar for 2 to 3 minutes until the mixture is thick and lemon coloured. Whisk in warm cream.
  4. Butter four 1-cup (250-mL) custard cups. Divide custard among them. Place cups in a baking dish large enough to hold all four. Add hot water to the baking dish until it reaches halfway up custard dishes. Bake for 35 to 45 minutes or until the custard is just set. When removed from oven, custard may look wobbly and slightly golden on top. It will set when chilled. Remove from water bath, cool and refrigerate.
  5. An hour before serving, sieve 1 tbsp (15 mL) sugar evenly over each custard. Place under broiler as close to heat as possible and watch sugar caramelize. It takes about 2 to 3 minutes. Sugar will turn a golden brown colour.

Serves 4

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