Crème Brûlée “Le Cirque”
Awhile back, I had a business lunch at Le Cirque and for dessert, of course I had their signature crème brûlée. As I ate my dessert, I found a lovely little surprise at the bottom of the dish: the recipe.
A few years ago, I remember reading an article about how a famous restaurant once gave the recipe to their signature cookies to a patron just because she asked, and how the writer of the article said that a generous restaurant always should share a recipe when asked. It’s nice to know that even a fancy and well-known establishment like Le Cirque would do that. It’s such a nice, thoughtful touch. I thought that you might enjoy it, so I’ve reproduced it here:
| La Crème Brûlée “Le Cirque” 8 egg yolks 1/2 cup sugar 8 Tbsp brown sugar 1 quart heavy cream 1 vanilla bean, halved and scrapedWarm up cream, vanilla bean, and sugar till hot. Whisk in yolks. Pour into ramekins standing in a pan filled halfway with water. Cover with aluminum foil. Bake 15 min. at 300 degrees Fahrenheit. Chill 3 hours. Sprinkle each custard with 1 Tbsp of brown sugar. Top glaze with oven broiler or torch. Serves eight. Bon Appetit! |
[…] Life Up to the Elbows "To say yes, you have to sweat and roll up your sleeves and plunge both hands into life up to the elbows." – Jean Annouilh's ANTIGONE Skip to content HomeAbout Me ← Crème Brûlée “Le Cirque” […]
[…] Life Up to the Elbows "To say yes, you have to sweat and roll up your sleeves and plunge both hands into life up to the elbows." – Jean Annouilh's ANTIGONE Skip to content HomeAbout Me ← Crème Brûlée “Le Cirque” […]