Today is February 11th and Valentine’s Day is just a few days away. While many people go out for dinner on this special day for lovers…others will enjoy a special dinner at home.
Creme Brulee is a popular Valentine’s Day dessert and today’s guest post recipe is from Monarch Rooftop and Indoor Lounge Executive Chef Daniel Billheimer. I’ve never made a homemade creme brulee before but after looking over his recipe, I think I could do it! What about you?
Chambord Crème Brulee Recipe
Yield: Nine 3.75oz. ramekins
7 egg yolks
24 oz. heavy cream
4 oz. sugar
3/4 tsp real vanilla extract
1/2 tsp salt
7 Tsp Chambord cordial
Garnish
Raw sugar
Mint sprig
Blackberry or black raspberry
Preheat oven to 325 degrees. If convection, turn to low fan.
In a small pot combine cream, vanilla and salt and heat gently on medium high. Keep an eye on cream mixture so it doesn’t boil over. Separate egg yolks into a medium mixing bowl and whip in sugar until creamy. Once cream mixture is gently simmering, remove from heat and temper it into the yolk/sugar by whisking the two together slowly, so as not to scramble the yolks. After the cream mixture is totally combined with the yolk mixture, whisk in the Chambord.
In a half hotel pan, place nine 4oz. ramekins and fill them with the crème brulee mixture leaving 1/2 inch. Add boiling water until it reaches half way up the ramekins. Gently place the pan in the oven and set a timer for 20 minutes. The cooking process might take a little more time depending on the oven, but remove the pan when the custard is set up and just barely jiggles when the pan is shook. Remove the ramekins from the water bath on to a sheet pan and place in refrigerator to cool, about 2 hours.
When ready to serve, apply a layer of raw sugar to just cover the custard. Gently caramelize the sugar with a hand torch rotating the crème brulee slowly to caramelize evenly. **As an alternative to a hand torch, set your oven to broil and place the rack just underneath the element/flame. Make sure the creme brulees have set (preferably overnight) and the ramekins are cold before placing them under the broiler for 10-15 minutes or until the sugar begins to caramelize.
Garnish with mint sprig and one berry for accent and serve.
Disclosure: This recipe and photo is used by permission and is courtesy of: Monarch Rooftop and Indoor Lounge Executive Chef Daniel Billheimer. The Monarch is located at 71 West 35th Street, perched 18 floors above midtown Manhattan, offers spectacular sights of midtown Manhattan and a picturesque view of the iconic Empire State Building.
wow someone had given me a bottle of chambord, and I never used it, so I tossed it. Now I’m seeing all these recipes!!! I’d still like to make this, I need to get one of those teeny bottles. ugggrrrrahhhh!
Crème Brulee is one of my favorite desserts to order when out to dinner but I have never considered making it myself. The recipe does look somewhat daunting to me and since I am the only one that likes it, I would probably not invest the time in making it. But it sure makes me want some right now.
This recipe looked so good, I copied it down. I am going to make it tonight. I thank you so much for the share.
This looks delicious, I can’t wait to give it a try. Thank you for sharing this recipe.
Creme Brulee is one of thee few desserts I really really like. I think it is because it is like a flan or custard. I love the sweet creamy texture, and how smooth it is. I have never made it at home and probably only had it once or twice but really enjoyed it. Yours looks delicious.
Oh dear, with seven egg yolks and three cups of heavy cream, that is rich! Spreading it out in portions of less than four ounces lessens the load, but still. Guess I’ll be saving creme brûlée for a special treat at restaurants. 🙂
This is a delicious Creme brulee. I love the idea of adding the Chambord liqueur. I think a torch works better than the broiler when you want to caramalize the sugar.
Hands down, one of the best things I’ve seen in a while! I would love to try this!! Great job crystallizing that sugar!
You know, I’ve never tried to make creme brulee. I’d love to give it a try, though, so this recipe just might motivate me!
I like creme brulee but have never tried to make it at home. Just get it when I eat out.
I’m not much for desserts and usually just have fruit, and didn’t know how this was made. I wouldn’t make it for my family (all of them have high cholesterol) but it would be nice for a fancy dinner. I do have some Creme Brulee cologne spritz that I just love the smell of, so I’d have to at least try a bite.