Oh, the creme brulee. Far and wide, it is a dessert appreciated for its decadence and versatility. We've had good ones and we've had bad ones. Eaten, it's delightful, rich, and simple. But if you're the one preparing it, getting such a delicate (and slightly time-consuming) recipe just right seems like a daunting task. But I have my personal recipe down, and without being too boastful, I'll tell you that I've gathered a little local fame for it. A couple years ago I was finally given the secret to achieving the best dish possible, resulting in a creme brulee that people just can't seem to forget. The key is texture. It was a renowned chef that my peers and I were having a private class with, and he was generous enough to indulge us on how he makes the creme brulees at his restaurant and home. The trick? No, it's not putting the hot mixture into the egg mixture ever-so-slowly- everyone knows that. It actually comes before that. When you first crack your eggs, pinch the yolks as they drop, so that the thin membrane that always sticks with the yolk doesn't stick with it. That membrane usually makes it into the recipe, and therefore the final product- which results in several bites of.. rubberiness (even if you strain before cooking). Gently pinching the yolk will achieve a texture so velvety smooth, no one you entertain will be able to forget it.
I of course could never share my own recipe, but I found a chocolate creme brulee that looks like it would be heavenly, and I will definitely try soon (Cat Cora- the chef- is amazing). Click here. Don't forget to pinch!*
No comments:
Post a Comment