If you’re curious about the wine, it is similar to a Sauterne, and made from Rhöne style white grape varietals. The winemaker describes it as a “deliciously different dessert wine offering hedonistic aromas of orange blossom honey, caramel and ripe peach.”
We’re sharing K Restaurant’s crème brulee recipe with you to try at home.
K Restaurant’s Crème Brulee
from Chef Kevin Fonzo
Yield: 7 custards
Ingredients:
- 15 each egg yolks
- 24 ounce heavy cream
- 5 ounce sugar, granulated
- 1 vanilla bean
- Additional vanilla sugar for caramelizing
Method:
In a small sauce pot, heat cream over medium low heat, so as not to boil it. Split the vanilla bean, and gently scrape out seeds. Place the cream, vanilla bean and pulp into a medium saucepan set over medium heat and bring to a gentle boil. Take the pot off the heat, cover and allow to steep for 10-15 minutes.
Remove the vanilla bean and place it in sugar so you have vanilla sugar for caramelizing on top.
In a medium size mixing bowl, whip egg yolks and sugar till pale yellow and ribbony. Slowly add the warm cream mixture into the egg yolk mixture while whipping. Do this slowly in 4-5 stages so as not to get the yolks too hot and scramble them. Strain mixture to get out any lumps. Pour into brulee molds.
Place in a hot water bath so water covers up ½ of the exterior of molds. Place in a pre-heated oven at 350. Bake till center is firm. The cook time depends upon your oven-we use a convection oven and they are done in about 45 min-1 hour.
Once the brulee molds have been removed and cooled, chill them in the frig, unwrapped for 2 hours. Once chilled, cover with saran wrap so the custards do not develop a crust.
Place approximately 1-2 tsp of sugar on top, gently shaking each mold so that the sugar covers all the brulee. With a crème brulee torch, heat sugar till golden brown (the color of caramel).
Can be made 2-3 days prior to serving.
[…] will host a celebration of food and film at Central Florida’s newest “Southern Public House,” Cask & Larder in Winter Park. Guests will be treated to a four-course feast crafted by special guest chefs Martha Foose, Donald […]
[…] on the palate and ripe apricot and pineapple on the nose. Thick, lusciously sweet, with flavors of crème brûlée and intense concentration. Finish is long and sweet, with a hint of dryness at the end […]
[…] Crème brulee on the nose complemented by an invigorating full-bodied orange zest on the tongue. It has a lingering finish which is sweet and crisp. […]
[…] is probably the most popular dessert in all of Spain. It resembles the French Creme Brulee. Either one is delicious, but the Spanish version is a little less […]
[…] cinnamon on the finish. The perfect brew for an early morning run, or for after dinner, paired with creme brulee or […]
[…] less traditional, and more of a lighter, sweeter taste, and crisp body-a perfect whisky pairing for crème brûlée, or Grandma’s chocolate pecan […]