We are planning on Valentine’s Day dinner at home this year and I want a fancy dessert! Desserts are the thing I look forward to after an amazing dinner out. Since that’s not happening this year I’m going to try a recipe from a superb chef at a big city restaurant and surprise my sweetheart with…are you ready for this…..Chambord Crème Brulee. YUMMY! I’ve never made this before so it could be a total flop but how can I go wrong with step by step instructions from a top chef? And the best part…I can make this in advance and simply melt the sugar on top and garnish just before serving. Take a look and see if you want to join me in the challenge:
Chambord Crème Brulee
7 egg yolks
24oz. heavy cream
3/4 tsp real vanilla extract
1/2 tsp salt
7 Tsp Chambord cordial
Blackberry or black raspberry
Yield: Nine desserts (using 4 oz. ramekins)
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 13 x 9 baking dish (or a hotel half pan if you have one) place the nine 4 oz. ramekins and fill them with the crème brulee mixture leaving 1/2 inch from the top. Then make a water bath around the ramekins by adding boiling water until it reaches half way up the outside of 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 and place onto a cool sheet pan then refrigerate until cool, about 2 hours.
When ready to serve, apply a layer of raw sugar to just cover the custard. Gently caramelize the sugar by setting 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 berry accent just before serving.
We’d like to thank Executive Chef Daniel Billheimer of Monarch Rooftop & Indoor Lounge for sharing this Valentine’s Day dessert recipe. Chef Daniel will introduce this Chambord Crème Brulee at Monarch for Valentine’s Day weekend. Monarch is located at 71 West 35th Street, perched 18 floors above midtown Manhattan, and offers spectacular sights of midtown Manhattan and a picturesque view of the iconic Empire State Building.
Hmm if I get this right it will almost be like a Valentine’s Day getaway in the big city with my beloved!! Please let me know if you decide to make it! xo