Page 64 - May-June-July Life In Naples Magazine

CRÈME BRULEE
T here’s just something enduring about the classics – they
weather all of the seasons and trends. From novels and
movies to music and wine, we all have our classical
favorites. Here at Shula’s Steak House Naples, the classics endure
in the form of delicious food, and of course – dessert! We all
know the French are, hands down, the ultimate purveyors of all
things sweet. Take for example the classical dessert temptation,
Crème Brulee.
This rich custard dessert is a perennial favorite of our patrons
here at Shula’s. With its light and creamy melt-in-your-mouth
texture and sweet crunchy crust – it’s no chore to breeze through
your meal just to get to the dessert! On your next trip to Shula’s,
stay a little longer and indulge a little extra in what is sure to
be at the top of your classical dessert favorites list – our Classic is just set. The custard will be a bit “jiggly” in the center when
Crème Brulee!
CLASSIC CRÈME BRULEE –
THE RECIPE
On your stovetop, heat 1.5 quarts of heavy cream with ½ c
plus 2 tablespoons of white granulated sugar and 1 vanilla bean
Shula’s Steak House At The Hilton Naples 5111 Tamiami Trail North | 239.430.4999
that has been split. Scrape the bean and add to cream. Place 1 ¼
c of egg yolks in a mixing bowl with ½ cup of white sugar and
whisk until well combined. Slowly “temper” heavy cream into the
egg yolk mixture but be careful not to cook the egg yolks – then
strain through a chinoise. Skim any foam from the top of the
mixture. Place 2.75 oz. ramekins in a 2” pan and fill each ramekin
with 2-½ oz. of the hot mixture. With a torch quickly wave the
flame over the top of the ramekins to remove any air bubbles on
the surface.
Pour boiling water into the 2” pan to create a water bath. The
level of the water needs to be at the level of the custard in the
ramekins. Cover with aluminum foil. Place in 250 degree oven
and bake for approximately 50-55 minutes or until the custard
cooked. Remove from the oven and water bath and place on a
sheet cake pan and place in the refrigerator to completely set.
To serve, sprinkle 1 tablespoon of sugar evenly on top of each
ramekin and heat with a kitchen blowtorch until the sugar
caramelizes evenly. Allow the dessert to sit at room temperature
for a few minutes until the sugar hardens.This recipe serves 24 so
adjust measurements to accommodate your guest list. Delicieux!