Rochefort 10
Crème Brûlée
A wonderful updated classic.
Makes Ten 6 Ounce Servings
Ingredients:
3 Cups Heavy
Cream, not ultra-pasteurized, preferably Organic
10 Each Egg
Yolks, from extra large eggs
½ Cup Soft Dark Sugar
¼ Cup Rochefort 10,
Notre-Dame de Saint-Remy
1 Pinch Sea
Salt
½ Cup Sugar
for candi crust
1 Each Torch,
butane or propane
Directions:
In a medium sized sauce pan, over low heat, add cream and
warm to 150°.
In
a large bowl, add room temperature egg yolks and using a whisk, beat until
light and fluffy, about 30 seconds. Add
the sugar and beat for another minute to fully mix in the sugar. Add the Rochefort 10 and salt, whisking to
combine. Slowly add the warmed cream in
a steady stream, whisking as it is added to the bowl.
Preheat
the oven to 250°.
Take
the finished custard base and divide it equally among ten 6 ounce
ramekins. If there are bubbles on the
surface of the custard, using the torch, lightly wave the flame over the
bubbles, causing them to burst and a flat surface is created. Place the ramekins into a large oven proof
container and fill with warm water half way up the sides of the dishes. Place in the center of the oven and bake for
1 hour, checking to see if the custard has set.
Remove from the oven and let cool to room temperature. Once cool, place in the refrigerator until
ready to serve.
To
finish the Crème Bûrlée, remove the ramekins from the refrigerator and add a
teaspoon (for a thin crust) to a tablespoon of sugar (for a thicker crust) evenly
over the surface of the custard. Taking
a torch, slowly wave the flame over the sugar, watching to sugar melt. Don’t keep the flame in one place, but slowly
go over the whole surface. This will
prevent the sugar from burning. The
sugar will dissolve and turn a light caramel brown color. Repeat with the next ramekin and serve
immediately.
Pairing:
A Rochefort 10 is the
obvious choice for pairing. But a Traquair,
Lindemans Framboise or Samuel Smiths Imperial Stout would go nicely as well.
-Sean Paxton, http://www.homebrewchef.com/