ROSEMARY HOWE
Rosemary Howe, chef/owner of Barraud Caterers Limited, a full service catering company based in New York City, has been a professional chef since 1978, founding her catering company in 1980. Howe has appeared as a guest chef on the show of Sara Moulton, “Gourmet Magazine’s” Executive Chef, and “Cooking Live” on the TV Food Network. Zagat recommends Barraud Caterers for those “who appreciate quality”, offering “sophisticated custom-tailored menus”, “beautiful presentation, excellent service adding to a fine experience”.
“The first third of my life: my very old-fashioned, deeply intellectual and strict education, which fired my artistic temperament; the freedom of my early adulthood to explore the world and a few of her many cultures; and now the grace of a vision to follow my dream supported by my very dear friends, both old and new.” - ROSEMARY HOWE
Butterscotch “Double” Crème Brûlée
Being a transplanted Brit, I welcomed the addition of Thanksgiving as a wonderfully new celebration. But I needed to understand it intrinsically to embrace it with love and meaning. Living in this multinational city, New York, my observation of the Thanksgiving celebration has been that everyone ‘goes home’, wherever home is.
So here is my offering, a Thanksgiving recipe that I remember and treasure from my ‘home’. Crème brûlée, despite its French name, was first noted in England in 1691, when French was the ‘court’ language. Baked cream ‘puddings’ are still one of the crowning beauties of British food.
Yields: 12 three ounce ramekin portions
Special equipment:
Electric mixer (hand or stand)
Propane kitchen torch
Ingredients:
9 egg yolks
Pinch of kosher salt
2 tablespoons butter
Half cup brown sugar
3 tablespoons good quality Scotch whisky
2 cups heavy cream or crème fraiche
¾ teaspoon vanilla extract
1 cup granulated sugar
Directions:
-
To prepare the water bath, line a roasting pan with a clean tea towel. Place the ramekins in the pan leaving half an inch space between each one. Have ready a kettle or pan with water ready to boil.
Preheat the oven to 300 degrees. - Whisk egg yolks and salt in a stand mixer or in a bowl with a hand mixer.
- In a medium size heavy-bottomed saucepan, combine butter, dark brown sugar and scotch over gentle heat to evaporate the alcohol. If it flames, turn off the heat and let the alcohol burn off gently on its own.
- In a smaller pan, heat the creme (or créme fraiche) and vanilla extract to just before boiling. Stir into the sugar mixture. Drizzle in the eggs and stir.
- Pour into the ramekins. Carefully pour boiling water into the roasting pan, being sure not to let the water splash into the custards.
- Guide the roasting pan with the custards into the oven. Bake for 30 minutes. They are done when they are still jiggly in the centre. As they cool, they will firm up and set well. Let them cool in the water bath. When cold, chill them in the refrigerator overnight to set well.
- Just before service, sprinkle a layer of sugar covering the surface of the custard. Using your torch, burn the sugar until it melts and turns a deep golden brown. As it cools, it will harden into a nice crisp crust.
- Serve it and give thanks to your guests.
