Now He’s Making Renegade Crème Brûlée!?

Okay, so it’s getting near Pesach, and everyone’s trying to fgure out what the heck to cook! Me, I’m in my usual dairy mood. As such, let’s settle back today and make a dairy dessert that’ll have everyone at your seder table blinking in shock. Yes, my friends, today we’re making Chipolte Crème Brûlée.

To start off, let’s combine 3 Cups Kosher for Passover Heavy Cream, 2 Dried Chipotle Peppers, Sliced Into Strips and Seeded (For a spicier dessert, leave in the seeds! Otherwise, remove them!), 1 Vanilla Bean, cut in half lengthwise, and 1 Cinnamon Stick in a heavy saucepan over medium-low heat. Cook the mix at a VERY low simmer for about 10 minutes before letting the mixture rest OFF the heat until cooled to room temperature.

In a seperate bowl, combine 8 Egg Yolks or Egg Yolk Substitutes that are K4P, 1 Large Whole Egg or Equivelent Substitute that’s K4P, and 1/3 Cup K4P Granulated Sugar. Wisk together until JUST mixed, then slowly fold in the now cooled cream mixture. Strain this mixture into 6 Crème Brûlée dishes or ramekins (As the vanilla bean & pepper will have given up all their nummy taste by now), and then place the filled dishes in a roasting pan. Now scoop out any foam or large bubbles, as you don’t want them in your dessert, trust me! Finally, pour 1-2 inches of hot water into the pan around the ramekins, then pop the pan into a preheated 300ºF oven. We’re going to cook for 50-60 minutes, or until it’s set around the edges, but still loose in the middle. Take the pan out of the oven, but LEAVE IT IN THE WATER until cooled. It’s still cooking!

Once cooled, take out of the water & place in the fridge for at least an hour, or up to 2 days. This is the cliff, people. You can rest here before finishing the dessert. BUT, if you continue on, there is NO GOING BACK! When ready to go, sprinkle about 2 Teaspoons K4P Granulated Sugar over each custard. Now, using a small hand-held butane torch, just run the flame over the top of the custard until the sugar is melted. Wait… You don’t have a butane torch!? the closest you have is a cigarette lighter? Oy, vey… Okay, okay. Setting the custards on a baking sheety, you can set them in your broiler on it’s highest level JUST until the sugar is melted, which should only be 5-6 minutes. Just keep watching it, okay? Either way, once the sugar is melted, toss it back in the fridge for like 10 minutes or so to cool before serving as a delightfully deceptive dessert!

Okay, so… This has got to be the closest recipe this cooking blog has gotten to high-scale or gourmet cooking. So, yeah… If you’re having a dairy seder, this would be the mother of all desserts to finish off the night! After a nummy seder of salmon, charoset, matzos, and so much more… This spicy yet cool dessert will be sure to have all your family wanting you to host next year’ seder! Wait, that could be bad… Okay, save this for just the immediate family then, all right? Just kidding, all… Seriously, as we all get rid of the last of our levened bread, I want to wish you all a heartfelt Shalom and Good Cooking! See you next time!

March 19, 2007. dessert, recipes.

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