Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

Connect with Joey on:
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.

Connect with Maggie on
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.

Dessert

Crème Brûlée

Source: "Duquesne Club Cookbook: Four Seasons of Fine Dining" by Keith Coughenour
In the Kitchen with Suzanne Martinson
URL: http://www.post-gazette.com
URL: http://recipes.nalbone.us

Servings: 8

Preparation Time: 20 minutes
Start to Finish Time: 8 hours
Cooking: 40 minutes

This recipe honors a timeless classic, a luxurious custard with a burnt-sugar crust. (This is made a day ahead, so it's convenient for the hosts.)

Ingredients

  • 1 quart heavy cream
  • 1 cup sugar, divided
  • 10 large egg yolks
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup sugar-in-the-raw
  • For the garniture:
    • 8 fresh raspberries

Directions

  1. Preheat the oven to 350 degrees.
  2. Combine the heavy cream (don't even think about not using heavy cream -- it's important) and 1/2 cup sugar, and scald over high heat without stirring. Meanwhile, combine the egg yolks, remaining 1/2 cup sugar, and vanilla, and whisk until smooth. Add half the hot cream to the egg yolks, whisk until smooth, then add the remaining hot cream.
  3. Transfer the custard to a pitcher and stream into eight 4-ounce ramekins.
    Set the ramekins in a half-sheet pan, add water to half the depth of the ramekins, and bake for 30 to 40 minutes, or until the custard is set. Remove from the oven, remove the ramekins from the water bath, and chill overnight. The next day, sprinkle the custards with the sugar-in-the-raw and burn with a propane torch or under a broiler until the sugar is melted and well-caramelized. (If done under the broiler, watch carefully and rotate the custard so they caramelize equally.) Cool.
  4. To serve: Arrange the ramekins on eight dessert plates, and garnish each with a fresh raspberry.

Cuisine: French

Yield: 8 4-ounce ramekins

Copyright: Pittsburgh Post-Gazette

Per Serving (excluding unknown items): 682 Calories; 50g Fat (65.4% calories from fat); 6g Protein; 54g Carbohydrate; trace Dietary Fiber; 429mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 9 1/2 Fat; 3 1/2 Other Carbohydrates.

Print Recipe