Campo Bravo Reposado, Apple Liqueur, Lime, Agave, Salted Caramel Rim (spirit forward, fruity, savory)

Caramel Apple Margarita

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

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

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

Coconut Chia Pudding

Indulge in the luxurious combination of sweet, caramelized pears and creamy brie in Chef Libby’s exquisite crème brûlée. This delightful dessert features a perfectly crisp, golden sugar crust that gives way to a velvety smooth custard infused with the rich flavors of ripe pears and tangy brie cheese. A sophisticated twist on a classic favorite, it’s a harmonious blend of sweet and savory that will leave your taste buds dancing with joy.

In a saucepan over medium heat, combine heavy cream, whole milk, and granulated sugar. Stir until the sugar dissolves and the mixture begins to simmer.

Prepare the Cream Mixture

In a large bowl, whisk together egg yolks and vanilla extract until well combined. Gradually pour in the warm cream mixture while whisking continuously to temper the eggs.

Whisk Egg Yolks

Stir in the chopped Brie cheese and diced pears until evenly distributed. Allow the mixture to cool for a few minutes.

Add Brie and Pears

Preheat your oven to 325°F (163°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes or until set but still slightly jiggly in the center.

Bake the Creme Brulee

Remove the ramekins from the baking dish and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

Cool and Chill

Before serving, sprinkle a thin layer of brown sugar on top of each chilled custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Let it sit for a minute to harden.

Caramelize the Sugar

Serve immediately and enjoy the creamy, sweet, and savory flavors of Chef Libby's pear & brie crème brûlée.

Serve

heavy cream

whole milk

granulated sugar

large egg yolks

vanilla extract

Brie cheese, rind removed and chopped

ripe pears, peeled and diced

brown sugar

sea salt

Chef Libby’s pear & brie creme brulee

marinated in red wine, red wine vinegar, dried coriander, red pepper flakes, garlic & oregano, served with a duo of farm salsas (sweet aji criollo peppers and pineapple salad & tomatillo-jalapeño salsa) and grilled cabbage and late-summer corn and Michigan black beans

Beef anticuchos skewers

with pickled aji amarillo, farm radish, peach & shiso

Whitefish ceviche

with fried smelt and farm “sunshine sauce” (mint, cilantro, coriander & lots of citrus)

Grilled farm peppers

Grilled eggplant and mushroom skewers

Compressed melon

Served with nettles, fried olives, currents & spring herbs over preserved-lemon rice with saffron butter.

Yogurt-braised Lamb

Make Chef Libby’s Pear & Brie Creme Brulee Recipe in just 2h . Indulge in the luxurious combination of sweet, caramelized pears and creamy brie in Chef Libby’s exquisite crème brûlée. This delightful dessert features a perfectly crisp, golden sugar crust that gives way to a velvety smooth custard infused with the rich flavors of ripe pears and tangy brie cheese. A sophisticated twist on a classic favorite, it’s a harmonious blend of sweet and savory that will leave your taste buds dancing with joy.

Chef Libby’s Pear & Brie Creme Brulee Recipe

Ingredients