Egg yolks + sugar + cream = heaven
Caramel creme brulee at the restaurant at Cavallo Point! It is to die for, with smooth caramel brulee and whipped cream. Would love the recipe.
Angela King
Pasadena
Dear Angela: We loved the rich, deep caramel undertones to this creme brulee. The restaurant serves it with whipped cream and a little chocolate sauce. Enjoy!
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Caramel creme brulee
Total time: 1 hour, 20 minutes, plus cooling and chilling time
Servings: 8
Note: Adapted from Cavallo Point Lodge near Sausalito, Calif. The restaurant serves the custards with whipped cream and a little chocolate sauce.
1 1/4 cups plus 2 teaspoons sugar, divided, plus extra for topping the custards
1 teaspoon corn syrup
1 1/2 cups half-and-half
1 1/2 cups whipping cream
1 1/2 teaspoons vanilla extract
6 egg yolks
1 generous teaspoon salt
1. Heat the oven to 325 degrees. Bring a medium pot of water to a boil.
2. In a medium heavy-bottom pan, combine 1 cup plus 2 tablespoons sugar and the corn syrup with just enough water to give the sugar a “wet sand” consistency. Place the pan over medium heat and cook, stirring occasionally, until the sugar comes to a boil (reduce the heat as needed so the sugar does not boil over). Continue to cook until the sugar caramelizes, turning a reddish amber color.
3. While the sugar is caramelizing, in a small, heavy-bottom pot, combine the half-and-half, cream and vanilla and heat over medium heat, bringing to a bare simmer. Reduce the heat to low to keep the cream warm as the sugar cooks.
4. As soon as the sugar caramelizes, remove from heat and gently pour into the cream mixture (be very careful, as the sugar will steam), stirring to combine. Remove the combined caramel and cream from heat and pour the mixture into a medium bowl set over a bowl of ice water (an ice bath), stirring until it comes to room temperature. Remove from the ice bath and set aside.
5. In a separate medium bowl, whisk together the egg yolks with the remaining 2 tablespoons and 2 teaspoons sugar and the salt. Whisk the yolks into the cream mixture, then strain the entire mixture through a fine mesh sieve to remove any lumps.
6. Divide the mixture between 8 (6-ounce) ramekins, leaving half-inch space at the top. Place the ramekins in a baking dish, and slide the baking dish onto the center rack of the oven. Add enough boiling water to the baking dish to come halfway up the ramekins.
7. Loosely cover the baking dish with foil and bake 20 minutes. Check the custard by gently shaking the dish; if it jiggles gently (as with barely set gelatin), it is set. Otherwise, continue to bake, checking every 5 minutes until the custards are set, up to 30 to 40 minutes total.
8. When the custards are set, gently remove the baking dish from the oven, uncover the custards, and cool them (still in the baking dish) to room temperature. Remove the cooled custards from the baking dish and refrigerate until well-chilled, at least 2 hours.
9. Before serving, remove the chilled custards and sprinkle a scant teaspoon sugar over the surface of each, spreading the sugar with the back of a spoon to evenly cover the top of each custard.
10. Place the ramekins on a baking sheet and place under the broiler just until the sugar melts and caramelizes, 1 to 2 minutes. Alternatively, use a small torch to caramelize the tops of each of the custards.
11. Cool the custards for 5 minutes before serving.
Each custard: 457 calories; 5 grams protein; 47 grams carbohydrates; 0 fiber; 29 grams fat; 17 grams saturated fat; 269 mg. cholesterol; 42 grams sugar; 423 mg. sodium.
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A classic French comfort food, sunny side up
My husband and I have breakfast nearly every weekend at La Dijonaise in Culver City. He never orders anything except the croque-madame. It’s that good!
Sarah Alexander
Los Angeles
Dear Sarah: La Dijonaise sandwiches bechamel and ham between two slices of bread, then adds melted cheese. Top with a fried egg (this is what distinguishes the “madame” from the “monsieur”).
Croque-madame
Total time: 45 minutes, plus cooling time for the bechamel
Servings: 6
Note: Adapted from La Dijonaise Cafe et Boulangerie in Culver City. The restaurant uses bread from a local bakery and recommends pullman-type bread for the sandwiches.
Bechamel sauce
2 cups milk
1/4 cup (1/2 stick) butter
1/3 cup plus 11/2 tablespoons flour
Salt and pepper
Pinch nutmeg
1. In a medium, heavy-bottom saucepan, heat the milk over medium heat just until bubbles appear around the edge. Reduce the heat and keep the milk warm over very low heat.
2. Meanwhile, in a large, heavy-bottom saucepan, melt the butter over low heat. When it bubbles, whisk in the flour and continue to cook until the mixture forms a golden roux, 3 to 4 minutes.
3. Whisking constantly, add the warm milk in a steady stream. Bring the mixture to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes. Season to taste with one-half teaspoon salt and a few grinds of black pepper, along with the nutmeg, or to taste. Remove from heat and set aside until cooled. This makes about 2 cups sauce.
Sandwich assembly
1/4 cup (1/2 stick) butter
12 slices sandwich bread
12 slices ham
Prepared bechamel sauce
6 slices Swiss cheese, diced
2 cups shredded mozzarella cheese
Salt and pepper
6 eggs, fried sunny side up
1. Heat the oven to 350 degrees.
2. Butter 6 slices of bread. Top each slice of bread with 2 slices of ham, then divide the bechamel sauce evenly between the sandwiches, spreading it over the ham. Top each of the sandwiches with a second slice of bread.
3. In a small bowl, toss together the diced Swiss cheese and the mozzarella. Season the mixture with one-fourth teaspoon salt and a few grinds of pepper, or to taste.
4. Divide the cheese mixture evenly between the sandwiches, mounding it on top of each sandwich.
5. Place the sandwiches on a baking sheet and bake until the cheese is melted, 5 to 8 minutes, depending on the oven. This may need to be done in more than 1 batch.
6. Top each sandwich with a fried egg and serve immediately.
Each sandwich: 699 calories; 38 grams protein; 40 grams carbohydrates; 1 gram fiber; 43 grams fat; 23 grams saturated fat; 334 mg. cholesterol; 8 grams sugar; 1,660 mg. sodium.
