[A recipe for crèmebrûlée froman article in the “N Y Times” — Coddled Egos:When chefs create signature dishes, the mainingredient is hubris. By Molly O’Neill. The following is oneof the recipes Ms. ONeill included in the article: It appears in her”New York Cookbook.” ]
Sirio Maccioni’s Le Cirque Crème Brulée
4 cups heavy cream
1 vanilla bean, split lengthwise
Pinch of salt
8 large egg yolks
3/4 cup, plus 2 tablespoons, granulated sugar
8 tablespoons light-brown sugar
Preheat the oven to 300° F. Place8 three-quarter-cup ramekins in a roasting pan.
In a saucepan set over low heat, combine the cream, vanilla bean and salt. Warmfor 5 minutes. In a large bowl, combine the egg yolks and granulated sugar. Pourin the hot cream and stir gently to combine. Strain the custard into a pitcher,discard the vanilla bean and use a spoon to skim off any bubbles on the surfaceof the custard.
Pour the custard into the ramekins, filling them to the rim. Place the roastingpan in the oven and carefully pour warm water into the pan until it reacheshalfway up the sides of the ramekins. Loosely cover the pan with aluminum foil.Bake until set, about 1 ¼ hours.
Remove the ramekins from the water bath and allow to cool. Cover individuallyand refrigerate for at least 3 hours or up to 2 days.
When ready to serve, preheat the broiler. Uncover the ramekins and place them ona baking sheet. Top each with 1 tablespoon of the brown sugar and, using a metalspatula or knife, spread the sugar evenly over the custards. Broil the custardsuntil the sugar browns and caramelizes, 30 seconds to 2 minutes.
Serve immediately or refrigerate for up to 4 hours.
Yield: 8 servings.
This recipe has not been kitchen tested.
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