Creme Brulee Napoleon

Ingredients: 2 lbs. Markon Fresh strawberries: RFS Item# 67154, stemmed and sliced
24 Markon Fresh strawberries: RFS Item# 67154, cut into fans
24 mint sprigs

Creme Brulee Ingredients:
2 qts heavy cream
1 pint milk
49 large egg yolks
14 oz. granulated sugar
2 tbsp. vanilla extract
8 oz. dark brown sugar

Directions for Creme Brulee:

Heat Oven to 300 degrees F. In saucepan, bring cream and milk just to a boil. Remove from heat. In bowl, whisk together yolks, granulated sugar and vanilla until blended. Slowly whisk in cream mixture. Strain. Pout 1/2 of the mixture (7 cups) into each of 2 full-size hotel pans. Place in hot water bath. Bake 1 1/4 to 1 1/2 hours or until knife inserted in center comes out clean. Cool. Cover; chill 2 hours or until firm. Cut each pan into 24 (3-inch) squares. Sift 3/4 cup brown sugar over each pan of Creme Brulee. Brown each pan under salamander, watching carefully to prevent sugar from burning. Cover; shill 1 hour.

Ingredients for Napoleon Pastry:
10 Ounces - Granulated Sugar
6 Ounces - Ground toasted almonds
24 Sheets - Frozen Phyllo Dough, thawed
8 Ounces - Unsalted butter, melted

Directions for Napoleon Pastry:

Heat oven to 350 degrees. In bowl, combine sugar and almonds; set aside. Lightly brush 1 sheet phyllo with butter. Sprinkle evenly with 1 1/2 tablespoons sugar mixture; repeat layering 3 more times to make 4 layers. Cut into 12 (3 1/2-inch) squares. Repeat process 5 more times with remaining sheets of phyllo to make total of 72 squares. Arrange squares on parchment-lined baking sheets. Bake 12 to 14 minutes or until light brown. Cool on wire rack. Set aside.

Ingredients for Strawberry Sauce:
12 oz. Markon Fresh strawberries RFS Item# 67154, stemmed
2 to 3 tbsp. granulated sugar

Directions for Strawberry Sauce: 

In blender container, puree strawberries until smooth. Sweeten to taste with sugar. Cover and chill.
Yield: 1 1/2 cups
Shortcut - Frozen sliced, sweetened strawberries can be substituted.

Directions

Nutritional Information