oftt

Jacqueline Kennedy's Crème Brûlée

Print Email

creme bruleeYields 6 Servings

3 cups heavy cream
1 piece vanilla bean
6 tablespoons sugar
6 egg yolks
1/2 cup brown sugar 

In upper part of double boiler, heat 3 cups of heavy cream with the vanilla bean. In a bowl, beat the 6 tablespoons of sugar with the 6 egg yolks until they are light and creamy. Remove from the boiler and take out the vanilla bean. Stir the warm cream into the yolks very carefully and slowly.

Return the mixture to the double boiler, over boiling water. Stir constantly until the custard coats the spoon. Then put into a glass serving dish and place it in the refrigerator to set.

When ready to serve, cover the top of the custard completely with brown sugar, using 1/2 cup or more. Place the dish on a bowl of crushed ice and place custard under broiler flame until sugar melts and caramelizes. Keep watching it or the sugar will burn. Serve immediately.

 

restaurant news

Main Street Bakery & Cafe
Colorado
by Haley Schultheis

mainstreetbakery.jpgIf there is one type of restaurant certain to make a list of things I adore, it’s a cozy bakery and café. There is a peaceful and neighborly feel about such a place. Yes, Tiffany’s is to Holly...

Read more...
Charlie's, Malibu
Los Angeles
by Jo Stougaard

charlies2.jpgI’m always dragging my friend Laur with me to try out new restaurants. From casual gastropubs up the street like Laurel Tavern, to “modern (molecular) cooking” at The Bazaar across town. She’s...

Read more...
A Tasting at Il Fornaio
Los Angeles
by David Latt

ilfornaiowine.jpgWe had planned to spend New Year's Eve with friends and family but the flu and changes in schedules left us on our own. The New Year deserves to be celebrated, so we organized a dinner the first...

Read more...
Bacaro - The Veneto Comes to NY
New York
by Michael Tucker

bacaroWe ate some wonderful Venetian bar food at Bacaro last week. Tucked away on adorable Division Street that runs on a slant between Chinatown and the Lower East Side, Bacaro unwinds down the...

Read more...