No anniversary celebration would be complete without some tasty treats, and Disneyland has gone above and beyond for their Diamond Celebration in honor of the park’s 60th anniversary.
California Life’s Audra Stafford spoke to Disneyland Resort Chef Caine Littrell about some special new items that are now available at the parks.
Click on the video below for a look at how to make one yummy dessert being served up at the Blue Bayou Restaurant inside Pirates of the Caribbean. Then scroll down to get the recipe!
Diamond Celebration Meyer Lemon Crème Brûlée Tart
Blue Bayou Restaurant – Disneyland® Park
Meyer Lemon Crème Brûlée Blueberry Compote
7 egg yolks 1/2 cup blueberry pie filling
1/3 cup sugar 1/2 cup fresh blueberries
2 1/2 cups heavy cream 1 tablespoon fresh lime juice
1/3 cup fresh Meyer lemon juice (from 1 1/2 Meyer lemons)
1 tablespoon fresh lime juice
8 pre-made 3-inch pie shells 8 Fresh mint leaves
1/2 cup raw sugar
For Meyer lemon crème brûlée:
Preheat oven to 350°F.
Place heavy cream in a medium saucepan. Warm slowly over medium heat, for 5 minutes, until foam begins form around the edge.
In a large bowl, whisk together egg yolks and sugar until mixture is pale and thick.
Slowly pour half of the heavy cream into the eggs, whisking constantly.
Pour the egg mixture into the saucepan of cream. Whisk to combine. Remove from heat.
Place Meyer lemon and lime juice in a small saucepan. Cook over medium-high heat, for 1-2 minutes, removing from heat just before juices boil.
Add juices to heavy cream mixture. Stir to combine.
Pour mixture into round 8-inch pan. Cover with foil. Place the 8-inch pan into a 9×13 inch pan. Fill larger pan 1/2 way with hot water.
Bake for 35-45 minutes, until custard is set, but still moves slightly in the center.
Remove foil and cool at room temperature for 15 minutes. Cover with plastic wrap and refrigerate for 2-4 hours, until custard is fully cooled.
For blueberry compote:
Place blueberry pie filling in a medium bowl.
Stir in fresh lime juice.
Carefully fold in fresh blueberries.
Refrigerate until ready to use.
Run a spoon along the top of the cooled custard, removing the thin layer of fat from the top.
Evenly divide custard among 8 pie shells. Level with a knife.
Sprinkle 1 tablespoon of raw sugar on each tart.
Using a torch, carefully melt the sugar until golden brown, being careful not to burn the sides of the tart.
Let cool 3 minutes, until sugar hardens.
Top each tart with 1 to 2 tablespoons of blueberry compote.
Garnish with fresh mint.