Getting my set ready!
This Valentine’s Day, I wanted to give the guys something that they could add to their arsenal to impress that special someone.
Creme brulee is one of the most commonly ordered desserts and arguably the most intimidating dessert to make. But what if I told you it’s actually one of the easiest (and most fun) desserts to make at home?
Not only are we having fun with color by adding organic beet powder, but we’re also using a blow torch. C’mon, man, it doesn’t get much better than that.
- Voila! Pink creme brulee! Just add a some chocolate drizzle and berries to a plate and serve!
Pink Creme Brulee
Click here for the full recipe and the step-by-step video as shown on WGN Midday. Thanks to my WGN friends for having me on again and letting me spread the love.
4 egg yolks
1/4 cup sugar
1 tsp beet powder
2 Tbs vanilla extract
2 cups heavy cream
Preheat oven to 375. In a separate pot, bring 2-3 quarts of water to a boil and reserve. In small stock pot, heat heavy cream until bubbles form around the edge. Remove from heat and add vanilla. Let steep for 10 minutes. In a mixing bowl, add sugar and egg yolks and begin to whisk for 1-2 minutes, or until it thickens up and looks like mayonnaise. Once you have reached desired consistency, add beet powder and stir evenly.
Slowly add heavy cream, first to temper to avoid the eggs from cooking. Add cream in a slow steady stream while whisking until all together. Evenly distribute batter into ramekins . Place ramekins in casserole dish and then add water ½ way up the ramekin. Bake in oven for 30-35 min or until custard sets and quivers (like Jello)
Place in fridge for 4 hours to set.
When ready to brulee, add sugar on top and finish with blow torch to get desired texture or put under the broiler for about 30 seconds or until you see the sugar bubbling on top.
Makes 6 – 4 oz servings
This is one dessert you’ll definitely want to try at home. Let me know how it goes! Hit me up on Twitter or Facebook @chefaramreed.
Last November, I returned to Italy — a place where I’d spent my very early culinary days, honing the skills that I’d learned at Le Cordon Bleu. The purpose of this trip was much different from the last one. This time around, I really wanted to absorb the beauty of the land and its people for a full emersion into the culture.
I spent two weeks trekking throughout Tuscany. I began in Soriano Nel Cimino, a small village located about an hour north of Rome and stayed in an old castle turned hotel. I was the only guest during the off-season, which might seem a little creepy at first, but was really pretty amazing. The king of the castle, even momentarily, I quickly made friends with the hotel manager over glasses of Campari and whiskey. Eventually, I left the countryside and made my way to Florence.
I was inspired by the breathtaking sights of the rolling hills and historic architecture. My days were filled with reading while sipping coffee and fernet in the town square. I met amazing people, like Gigi, a local restauranteur who let me hang out in his kitchen. We’d watch fútbol together and drink wine made by his parents while we waited for our pizza to cook. I was inspired by the food. Everything that I ate was simple, yet very sophisticated.
My February dinner series is a Tuscan-inspired menu that takes you from Soriano Nel Cimino to Florence — all in the comfort of your home. Each course represents parts of my journey that I’m excited to share with you and your group. From Tuscany to your table!
Limited dates are available, so RSVP your memorable dinner experience today. Just email me at info [at] chefaramreed [dot] com.