Recipe: Cornbread Crème Brûlée
My wife loves cornbread and crème brûlée. This dish combines both (much, I am sure, to the horror of many.) I made it as a part of our 11th anniversary meal.
Serves: 4
Preparation time: 20 minutes of work, 5 hours of waiting.
Ingredients
1/4 cup coarse corn meal
1/2 cup water
1 cup heavy cream
1/4 cup brown sugar
4 egg yolks
1 teaspoon vanilla extract
a pinch or two of salt
For the topping, you will need a tablespoon of blackstrap molasses and a tablespoon of white sugar.
Method
Soak the corn meal in 1/2 cup water and 1/4 cup cream for two hours
In small sauce pan, simmer the mixture over low heat, stirring frequently, until it thickens.
Remove from heat and let cool for 15 minutes.
Set aside 1/4 cup of cream.
Mix the egg yolks and all remaining ingredients (except for the molasses and the sugar for the topping) together until smooth.
Beat the 1/4 cup of cream into the corn meal mix until no lumps remain in the corn meal mix.
Mix everything together.
Pour into four small ramekins.
Place in a heat-proof tray filled with a few inches / five cm of water.
Cook in a 300 fahrenheit/150 celsius oven for 50 to 60 minutes, until the custard near the sides is set and the custard in the middle is still a bit runny.
Allow to cool for 15 minutes, then chill for 2 hours.
To serve, sprinkle enough sugar on top of the surface of the custard to give a thin even coating - then flame the sugar with a cooking torch until it melts (or broil in a hot oven.) Drizzle with warm molasses. Serve immediately.
Link Summary
Related posts
Posted on Wednesday, October 17th, 2007 at 8:50
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.