80s Creme Brulee

cremebrulee.jpg

Gotham Bar and Grill (2 East 12th Street) is celebrating its 25th anniversary by reviving some of its classic dishes from the 80s and lowering the price of their $31 lunch prix fixe to $25 for the month of March. One of their classic dishes is a Maple Crème Bruleé from 1988, pictured above. The recipe is after the jump...
Maple Crème Bruleé
serves 8

Bruleé Sugar
1 cup light brown sugar
½ cup granulated sugar

Preheat the oven to 250°.  Combine sugars, mixing to integrate evenly.  Spread the mixture on a baking sheet and dry it in the oven for about 1 hour.  Transfer to a blender and process it to a fine powder.  Set aside, covered, and store in a cool dry place at room temperature.

Custard
3 ¾ cups heavy cream
1 ¼ cups pure maple syrup
10 large egg yolks - lightly beaten

Pre-heat the oven to 350°.  In a bowl, combine the cream, maple syrup and egg yolks and whisk until smooth.  Strain through a fine mesh sieve.  Pour into eight 5 ounce ramekins.  Set the ramekins in a shallow roasting pan (or baking pan) and place in the oven.  Pour enough hot water into the pan to come halfway up the sides of the ramekins.  Bake for about 45 minutes, until the custards are set around the edges, but still a little shaky in the center.  

Carefully remove the pan from the oven.  Let the custards cool in the water bath to room temperature.  Remove from water bath, cover with plastic wrap and refrigerate for at least 8 hours or overnight.  

Assembly
Preheat the broiler, or better yet, use a small propane torch (designed for kitchen use).  Remove the plastic wrap and sprinkle each custard with the bruleé sugar.  Broil for 30 to 60 seconds, until the sugar caramelizes.  Or, hold the torch over the sugar to caramelize it.  Serve at once.


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