Recipe: White Chocolate–Cassis Crème Brûlée
These days a crème brûlée needs to be pretty unique to get our attention. Chef Travis Brust, who helms the kitchen at the historic Williamsburg Inn, has a bi-level version that succeeds. He makes a syrup of crème de cassis, port, cinnamon, and star anise, then drizzles it into ramekins before adding the requisite custard, which he soups up with white chocolate. The syrup needs to be heated to 228°F in order to reach the correct consistency (pastry chefs will recognize this as the thread stage), so make sure your candy thermometer is taking accurate readings.
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Recipes from the Best of the Best: Crème Brûlée with Raspberries
Jean-Louis Palladin's fastidious recipe for crème brûlée may not be the most fitting symbol of his iconoclastic career and enduring impact on French cuisine in the United States, but it is one of the best versions we've tried. Get the recipe here.
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JBF has recently released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef Award. When we went to press, space required that we omit some surplus essays and recipes... Read more >
Eye Candy: Molasses Tasting
When Melissa Close-Hart cooked at the Beard House last month, she sweetened her trio of desserts with sticky and soulful molasses. From left to right: molasses–ginger madeleine with orange caramel; molasses crème brûlée (get the recipe!); and a molasses cannolo.
Check out more images of chef Close-Hart's dinner at the James Beard House.
Valentine's Day Dessert Roundup
Michael Schwartz's Meyer lemon pudding cake
Recipe: Molasses Crème Brûlée
We tend to dismiss crème brûlée as a Valentine's Day cliché, but this sexy, molasses-sweetened take from Alabama-raised chef Melissa Close-Hart has seduced us. Hart serves the crackling custard with pecan biscotti.
Get the molasses crème brûlée recipe here.
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Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
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