Balaban's: Chocolate and Kahlua Crème Brûlée David Timney, who became Balaban's executive chef in 1988, put his decadent chocolate and Kahlua crème brûlée on the menu, shortly thereafter. The chilled custard dish with a crisp, crunchy burnt-sugar crust, is smooth, delicate and one of the great desserts.
Chocolate and Kahlua Crème Brûlée Source: David Timney, Great Meals of St. Louis, 1996 Yield: Serves 4 Ingredients
Preparation Preheat oven to 300 degrees. Combine egg yolks, sugar, vanilla and salt. Whisk together until mixture appears ribbon-like. Slowly add scalded creams and chopped chocolate to yolk mixture, being careful not to cook yolks. Add Kahlua and strain through fine strainer. Use spatula to press remaining liquid through. Pour mixture evenly into 6-ounce brûlée cups. Place cups in hot-water bath. Bake in 300-degree oven for 30 to 45 minutes. Turn off heat, leaving brûlée in oven an additional 30 minutes until liquid sets. Refrigerate overnight. Before serving, sprinkle 2 tablespoons brown sugar over each brûlée and caramelize with salamander or brand. Or caramelize by broiling for 30 to 60 seconds until sugar bubbles. Copyright © 2018 LostDishes.com |
