Distinctions

2016Great GoldCatavinum World Wine Spirits Competition

2015GoldCoupe des Nations

2015GoldArtisan Awards - Wine

Distinctions

2016Great GoldCatavinum World Wine Spirits Competition

2015GoldCoupe des Nations

2015GoldArtisan Awards - Wine

2015SilverAll Canadian Wine Championships

2015SilverSelections Mondiales des Spiritueux

2013GoldMondial des Cidres de Glace

2013GoldCoupe des Nations

2012GoldGrand Harvest Awards

2012GoldFête des Vendanges

2012GoldMondial des Cidres de Glace

2012GoldCoupe des Nations

2012Double GoldFinger Lakes International Wine Competition

2011Grand Gold and Best Québec ProductPrix du Public

2010Grand GoldPrix du Public SAQ

2010GoldLong Beach Grand Cru

2009GoldVinalies Internationales

2009GoldSélections Mondiales

2009GoldNew York IWC

2009GoldWorld Wine Championship

2009GoldCINVE

2009GoldOttawa Food and Wine Show Wine Competition

2008GoldConcurso Internacional de Vinos y Espirituosos Sevilla

2008GoldLos Angeles International Wine & Spirits Competition

2008Double GoldInternational Eastern Wine Competition

2008GoldCoupe des Nations

2008GoldFlorida State Fair Wine & Grape Juice Competition

2007GoldBeverage Testing Institute - World Wine Championships - 92 Points "Exceptional"

2007Double GoldFlorida State Fair Wine & Grape Juice Competition

2007GoldCoupe des Nations

2007GoldLong Beach Grand Cru

2007GoldAll Canadian Wine Championship

2007GoldPacific Rim International Wine Competition

2006GoldAmerican Wine Society Commercial Wine Competition

2006GoldIndy International Wine Competition

2005GoldIndy International Wine Competition

2005GoldDallas Morning News Wine Competition

2005GoldAmerican Wine Society Commercial Wine Competition

2005GoldFinger Lakes International Wine Competition

2005GoldToronto Wine and Cheese Show

Caramelized Organic Granny Smith Apple & Camembert Cheese Crème Brûlée

Servings

For serving 8

Time

Preparation time: 20 minutes
Cooking time: 1 hour

Ingredients

1 cup - whole milk
2 cups - cream
3 cups - cored and diced apple with skin
1/3 cups plus 3 tablespoons - granulated sugar
125 grams - diced French Camembert cheese or your favorite local equivalent cheese
30 grams - unsalted butter
6 units - free range egg yolks
1 teaspoon - Vanilla extract (optional)
1 oz. - Pinnacle Ice Cider

Preparation

Heat the butter in a non-stick pan over medium heat and add diced apple and 3 table spoons of sugar. Saute the apple until lightly caramelized for about 15 minutes and set aside and cool. In a food processor, combine milk and 3/4 of caramelized apple and blend them for a couple minutes. In a sauce pan, simmer the cream cheese and apple mixture and dissolve the cheese. Do not boil.
In a bowl, combine egg yolks, 1/3 cup sugar, and vanilla or Pinnacle Ice Cider then mix together. Gradually pour the cream mixture into the egg mixture while stirring constantly. Strain it through a fine mesh strainer. Divide the custard and remaining caramelized apple into ramekins. Bake at 350F in bain-marie for about 30 to 35 minutes until the custards are set. Remove the ramekins from bain-marie and let them cool and refrigerate for at least 4 hours. Sprinkle just enough sugar to cover on top of a custards and caramelize the top with a blow torch or under a broiler.

Credits
Hiroshi Shintaku, Chef/Sommelier, Part Owner, Umami Tapas & Wine Bar.
Umami is the winner of the Silver Medal in the "Best New Informal (Restaurant)" category at the 2004 Vancouver Restaurant Awards and a Silver Medal in the "2004 Wine List Competition" at The Vancouver Playhouse International Wine Festival.
Umami Tapas & Wine Bar
572 Davie Street, Vancouver, BC
Tel: (604) 696-9563
Fax: (604) 696-9564

Servings

For serving 8

Time

Preparation time: 20 minutes
Cooking time: 1 hour