Hey Brûlée

December 26, 2016 by  
Filed under Desserts, Dinner party

Comments Off on Hey Brûlée

Here’s a dessert classic for your holiday week…

7 egg yolks, mixed with 2/3 C sugar, whipped up until lightened — “blanchir”
3 C heavy cream
1 C whole milk
Scrape in 1 vanilla bean, throw in scraped pods
Mix up with a whisk, let sit for a while, overnight if you can wait
Remove pods, pour mixture into 6-8 custard or brûlée dishes
Onto cookie sheet, into 350º oven, add water into the cookie sheet
50-60 minutes until just set, remove and let cool
When ready for service, torch some turbinado sugar on top – click here to see short vid
Garnish with something colorful – here some candied cranberries

Happy holidays!

Torched Ruby Red Grapefruit with Mint

March 11, 2012 by  
Filed under Brunch, Kids

Knocking off dishes we’ve liked at restaurants is a fun little challenge.  Here’s a riff on a dish we had at Pulino’s on the Bowery.   Nothing too complicated, but oh so good…

The Goods:

  • Ruby Red Grapefruit
  • Unrefined Cane Sugar
  • Fresh Mint

The Execution:

Stack a few mint leaves on top of each other.  Roll up like a cigar, slice thinly across the roll into little ribbons — “chiffonade”.  Slice grapefruit in half, sprinkle liberally with the cane sugar.  Hit it with the kitchen torch to melt and caramelize the sugar into a crisp layer (think brûlée).   Top with chiffonade of mint.

The Takeaway:

This could just as easily be a dessert than a breakfast.  But as a brunch starter it’s a real winner.  Sweet, bitter, crunchy, juicy.  Lots of good tension in the contrasts.  The little one loves this dish, she can put away two grapefruit halves before you even know what happened.

p.s. –  If you don’t have the kitchen torch, you could do this under the broiler.  But get it real close to the heat so it melts the sugar quickly without cooking the grapefruit.