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Celebrate Love with Chef Daniel Billheimer’s Chambord Crème Brulee

Creme Brulee IICreate a tantalizing dessert for a romantic weekend “in”.

Manhattan’s Monarch Rooftop & Indoor Lounge Executive Chef Daniel Billheimer’s Chambord Crème Brulee is on the menu for Valentine’s Day weekend. Chef Daniel will introduce a masterpiece  at Monarch and although we can’t all be in Manhattan for the weekend, we can make this decadent delight at home.

Valentine’s Day falls on Sunday this year, which means a full weekend love-fest. Why not celebrate “in” this year?  Champagne, wine, tantalizing cuisine and decadent desserts are ambrosial aphrodisiacs, so share a bite, a toast and Chef Daniel’s Chambord Crème Brulee.

When Love speaks, the voice of all the gods
Makes heaven drowsy with the harmony.
(Love’s Labour’s Lost, 4.3)

Chambord Crème Brulee

  • Difficulty: Involved
  • Print

Yield: Nine 3.75oz. ramekins

Creme Brulee IICrème Brulee Ingredients

  • 7 egg yolks
  • 24oz. heavy cream
  • 4oz. sugar
  • 3/4 tsp real vanilla extract
  • 1/2 tsp salt
  • 7 Tsp Chambord cordial

Garnish

  • Raw sugar
  • Mint sprig
  • Blackberry or black raspberry

Directions:

  1. Preheat oven to 325 degrees. If convection, turn to low fan.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with mint sprig and one berry for accent and serve.

 

Monarch is located at 71 West 35th Street, perched 18 floors above midtown Manhattan. Offering spectacular sights of midtown Manhattan and a picturesque view of the iconic Empire State Building, this is a gorgeous venue for sweethearts to share love, cuisine and decadent desserts

 

About Basil & Salt Magazine (780 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

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