test cook

Kit Wohl is a cookbook author and photographer. These recipes are available for anyone who would like to take them out for a test cook run. "Cooking is an art and a form of creative expression," she says. "Food is distinctive in form, color, texture, and flavor. The selection, preparation, and presentation of a meal are as creative as any art project. Best of all, it nurtures both the body and the spirit."

Monday, June 19, 2006

headnote

When Archie and Jane Casbarian acquired a legendary New Orleans establishment in 1978 they added Crème Brûlée to their first menu at Arnaud's—it's a treasured family recipe passed down from Jane’s honorary aunt, Joan Rosenberg, who introduced Archie and Jane. It was one of the first appearances of Crème Brûlée in an American restaurant and definately the first in New Orleans. The dessert has now swept the country and can be tricked out by adding fruit and other flavorful ingredients. At Arnaud’s, Crème Brûlée is served classically just as it was designed. The French translation is literally “burned cream.”

ARNAUD'S CRÉME BRÛLÉE

Serves 6

6 large egg yolks
1/3 cup granulated sugar
2-1/2 cups heavy cream
1 tablespoons vanilla extract
3 tablespoons dark brown sugar

Preheat the oven to 250°F. In a medium bowl with the mixer set at medium speed, beat the egg yolks and sugar together and set aside. In a saucepan over medium heat, bring the cream to a boil. Remove from heat immediately and add to the egg-sugar mixture, continuing to beat. Add the vanilla and continue to beat until the mixture is completely cool.

Pour the cooled mixture into six 4-ounce custard cups. Line the sides of a 3-inch high baking pan with parchment paper, then place the cups in the pan. Add hot water until it reaches halfway up the sides of the cups. (The paper stabilizes the water and prevents the cups from shaking.)

Bake for 50 minutes. Remove the cups from the pan, let cool to room temperature and refrigerate until chilled.

Sprinkle 1/2 tablespoon of the brown sugar over the top of each cup. Place the cups on a baking sheet and set under a hot broiler until the sugar melts, darkens and forms a crust. (This is the brûlée process.) A nifty little butane torch is readily available in many gourmet shops may also be used to caramelize the sugar topping. Refrigerate until ready to serve.

As the sugar crust cools, it hardens. The best part of the dessert is cracking the top layer sharply with a spoon to discover the creamy goodness underneath.

add sidebar re the restaurant to come.

posted by Great Eats # 3:13 PM

Comments:

I am going to try this recipe this week thanks

# posted by

yasser : 8:00 PM

test cook

Monday, June 19, 2006

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