Lunchbreak: Chestnut creme brulee

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Chestnut Brulee

  •  1quart Heavy cream
  • 1orange peel
  • 1vanilla bean
  • 1cinnamon stick
  • 6 oz granulated sugar
  • 10 egg yolks
  • 6 oz Chestnut paste


Heat cream, orange,vanilla, and cinnamon.cover and steep 15 minutes. Strain and return to heat Add chestnut paste to liquid and bring to a simmer, Mix sugar and egg yolks together and temper into hot cream mixture, pour mixture into Brulee dishes, and bake at 300 degrees in a water bath.

When baked and chilled. Dust top with Granulated sugar and burn.


Egg Nog Parfait

  • 6oz Heavy cream
  • 6oz Milk
  • 4 oz Brandy
  • 3.5 oz Sugar
  • pinch salt
  • 1tsp Nutmeg
  • 1Vanilla Bean
  • 6oz Egg yolks
  • 8g Powder gelatin
  • 40 g cold water


Mix gelatin and cold water together and set aside

Heat cream, milk, vanilla, nutmeg, and brandy together. Combine egg yolks and sugar together, temper into liquid mixture and continue to cook till nape, remove from heat and add Gelatin mixture. Strain mixture thru and china cap, pour while hot into Glass ware. Refrigerate. When chilled, add layer of fruit compote, and garnish with spiced cookies, and whip cream.



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