February 14, 2004

• Le Menu Aujourd’hui, Pour Nous Romantiques Incurable. Ooh la la.

  
  

  Butternut squash bisque served warm, with toasted challah bread, lightly buttered and garnished with sage;

  
  

  Mango creme brulee with tiny shortbread hearts, dipped in orange-chocolate.

  
  

  

  
  

  Annie’s Mango Creme Brulee:

  
  

  Serves two (how romantic!).

  
  

  First, preheat the oven to 300° F. Then prepare a water bath for the custard dishes. To do this, place a paper towel flat in the bottom of a wide glass baking dish (large enough to fit two 5″ baking dishes/ ramekins, or whatever else you intend to use) and fill it with 1/2 ” of cool water. place the dish in the oven to preheat.

  
  

  The custard:

  
  

  
  
  • 1 egg, beaten
    
  • 1 egg yolk
    
  • 1 c. heavy cream, hot
    
  • 1/8 tsp. salt
    
  • 1/8 c. granulated sugar
    
  • 1 tbs. granulated sugar
    
  • 1 c. thinly sliced mango
    
  • 1/8 c. grated mango (optional)

  
  

  Lightly beat the egg, and then add the sugar and salt. Add the egg yolk and whisk the mixture together. Gradually whisk in the hot cream until the mixture is completely blended. At this point you may wish to add the grated mango.

  
  

  In two 5″ ramekins or ceramic baking dishes, arrange the mango slices, covering the bottom. Pour the custard mixture over this, filling each dish but leaving space at the top. Transfer the custards into the water bath in the oven, which should be warm.

  
  

  Bake for 35 minutes, or longer – until a knife comes out clean when poked into the middle of the custard.

  
  

  Allow to cool for 2-4 hours, and then sprinkle with 1 tbs. granulated sugar, spreading it evenly over the surface of the custard.

  
  

  Using a hand torch and moving quickly, brush the flame over the center of the custard until the sugar melts. Work in a circular motion, evenly covering the whole surface and allowing the sugar to carmelize to a golden brown. For an extra thick sugar -crust, allow the top to cool for a minute, and then repeat this process with more sugar. Serve immediately.

  
  

  
  

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  My new butane hand torch, scored at Williams- Sonoma (the kitchen-snob store):

  
  

  Carmelizes sugar at 320° F with a fearsome blue flame; for merengue mastery, creme brulee ecstasy, and the occasional soldering project.

  
  

  Fear me!!!

  
  

  

  
  

  Scratch that.

  
  

  Love me!!

  • 6:16 pm
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