Vanilla Vodka, Dark Rum, Cachaca, Irish Cream, Brûléed Shatter.

Creme Brulee Martini

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

In a medium saucepan, heat 2 cups of heavy cream over medium heat until it begins to simmer. Do not let it boil.

Heat the Cream

In a mixing bowl, whisk together 6 egg yolks, 1 cup of granulated sugar, 1 tablespoon of pure maple syrup, 1 teaspoon of vanilla extract, and a pinch of salt until the mixture is smooth and pale in color.

Mix Egg Yolks

Slowly pour the heated cream into the egg yolk mixture while continuously whisking to temper the eggs. This will prevent them from scrambling.

Combine Mixtures

Pass the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps or cooked egg bits.

Strain the Mixture

Preheat your oven to 325°F (160°C) and place 6 ramekins in a baking dish. Carefully fill each ramekin with the custard mixture until about three-quarters full.

Prepare the Ramekins

Pour hot water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins. This water bath will help the custards cook evenly.

Add Water Bath

Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly. Remove from the oven and let cool.

Bake

Once cooled to room temperature, refrigerate the ramekins for at least 4 hours, or overnight for best results.

Chill

Remove the chilled ramekins from the refrigerator. Sprinkle 1 tablespoon of granulated sugar evenly on top of each custard.

Prepare for Caramelizing

Using a kitchen torch, carefully caramelize the sugar until it forms a golden brown crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.

Caramelize the Sugar

Allow the caramelized sugar to cool for a minute before serving, as it will harden.

Let It Set

Heavy cream

Granulated sugar

Egg yolks

Pure maple syrup

Vanilla extract

Salt

Maple Crème Brûlée

Kane de Blanes

We're thrilled to share that Charleston is the James Beard Foundation Award Winner for Outstanding Wine & Other Beverages Program! This national honor celebrates years of thoughtful collaboration, deep cellar knowledge, and heartfelt hospitality. Come raise a glass with us in Harbor East – and experience the award-winning program firsthand.

Charleston Wins 2025 James Beard Award

Charleston is the James Beard Foundation Award Winner for Outstanding Wine & Other Beverages Program. This national honor celebrates years of thoughtful collaboration, deep cellar knowledge, and heartfelt hospitality.

James Beard Award

The full restaurant can be reserved for exclusive use, for up to 90 guests. This is the perfect option for large parties celebrating holidays, intimate weddings, and a variety of other events.

The Full Restaurant

Perfect for small networking and cocktail events, our Bar & Lounge provides sweeping views of Harbor East waterfront in an intimate setting. This space can be reserved exclusively, for up to 30 guests.

The Bar & Lounge

This space can accommodate up to 28 guests for cocktail hour with seated dinner and up to 42 guests for seated dinner. Complete with floor-to-ceiling shelves displaying Charleston's James Beard Award winning wine list, The Wine Library offers classic round tables for dining.

The Wine Library

Make Maple Crème Brûlée Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Maple Crème Brûlée Recipe

Ingredients

Custard Base

Topping

Method

Preparing the Custard