This Sunday the #SundaySupper movement is joining PBS in their celebration of Julia Childs 100th birthday. Food lovers around the world are preparing and sharing Julia’s recipes on Twitter and Facebook.
I grew up watching The French Chef along side my mother who made many of Julia’s dishes, with mixed successes. To honor Julia, and bring back memories of cooking with my mom, I have decided to join the food bloggers and actually cook this week! I decided to prepare her Crème Brûlée from the book Julia and Jacques Cooking at Home. I’ve been making Crème Brûlée for years, but this is the first time I’m trying my hand at this recipe. I’m pairing it with 2006 Chateau Cameron Sauterne 100% Semillon | 14% alcohol | concentrated caramelized pear and almond flavors with a mildly sweet finish. The wine pairs nicely with the caramelized sugar coating and the hint of fresh orange and vanilla in the custard.
Crème Brûlèe3 cups heavy cream 1 vanilla bean or 2 tsp vanilla extract Grated zest of orange 6 large egg yolks ½ cup granulated sugar ½ cup light-brown sugar Equipment Eight 4 oz ramekins
a wire whisk
a mixing bowl and a large (4 cup) measuring cup
a baking pan with 2 inch sides, large enough to hold all the ramekins
a propane blowtorch Preheat oven to 350 F Pour the cream into a 6 cup saucepan, stir in the vanilla bean and the orange zest and bring to a simmer. Remove from heat, cover the pan, and let steep for 5 minutes. Whisk the egg yolks and sugar in the mixing bowl for several minutes until the yolks are thick, pale yellow and form a fat, slowly dissolving ribbon when dropped from the whisk back into the bowl. Remove the vanilla bean from the hot cream. So as not to scramble the egg yolks, stir by dribbles half a cup of the hot cream into the yolks, stirring (not beating – you don’t want to form bubbles). Adding it in a slow stream, stir in the rest of the cream. Set a sieve over a quart measure cup and strain the custard mixture thru it to eliminate any coagulated bits of egg and the orange rind. Skim off any bubbles from the surface of the custard. Arrange the ramekins in the baking pan and pour or ladle ½ cup of the custard into each, leaving ¼ inch oat the top for the glaze. Set the baking pan in the oven and pour in enough hot water to come halfway up the ramekins. Bake the custards for 30 to 35 minutes, until the tops are set but the custard in the center is still quite soft to the touch. Carefully remove the baking pan from the oven, and lift the ramekins from the hot water. Let them cool briefly, then chill thoroughly in the refrigerator, at least 4 hours. Either serve them as pots de crème, or glaze them as follows. Loosen the brown sugar and break up any lumps with your fingers. Sprinkle a tablespoon or so over each custard and smooth it gently with the back of a spoon, forming an even layer of sugar that completely covers the surface. Ignite the torch and direct the flame downward over a ramekin, always keeping the top of the flame about 8 inches above the sugar. Move the torch around constantly, shifting the focus of the heat as the sugar melts. When all the ramekins have been crusted, give them a few moments to harden, then serve.
“I think every woman should have a blowtorch” – Julia Child
This weeks line up from the #SundaySupper club is absolutely stunning! Please join us in making your favorite Julia Child dish and visit ENOFLY wine blog where Martin Redmond is meticulously pairing these scrumptious dishes.
BreakfastRâpée Morvandelle by Cindy’s Recipes and Writings Croissants by Cookistry Cheese and Bacon Quiche by Tora’s Real Food
LunchTuna Salad Nicoise by Magnolia Days Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking Croque Monsieur by Webicurean Spinach and Cream Cheese Pancakes by Happy Baking Days Julia’s Chicken Salad by My Trials in the Kitchen Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian Provencal Tomato Quiche by Are you hungry? Quiche Lorraine Spoon and Saucer Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious
DinnerBouillabaisse by The Girl in the Little Red Kitchen Boeuf Bourguignon by Chelsea’s Culinary Indulgence Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table Boeuf Bourguignon by Hezzi D’s Books and Cooks Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom Salmon en Papillote by Girlichef Poached salmon with cucumber sauce by Katherine Martinelli
Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends Roasted Chicken with Julia’s Mustard Marinade by The Meltaways Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto Poulet au Porto by Family Foodie
SidesHollondaise over Blanched Asparagus by The Little Ferraro Kitchen Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories Ratatouille by Basic N Delicious French-style country pate by There and Back Again White Bean Dip with Homemade Tortilla Chips Momma’s Meals Oeufs à la Diable by What Smells So Good? Soubise by The Weekend Gourmet Ratatouille by Cupcakes and Kale Chips
Cream Cheese and Lemon Flan by Juanita’s Cocina Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic Creme Brulee by Wine Everyday Mousseline Au Chocolat by Small Wallet Big Appetite Peach Tarte Tatin by That Skinny Chick Can Bake Cinnamon Toast Flan by Vintage Kitchen Notes Dark Chocolate Crepes by Family Spice Crepes Fines Sucrees by Mangoes and Chutney Pommes Rosemarie:Apples Rosie The Daily Dish Recipes Espresso Soufflé by Chocolate Moosey Best Ever Brownies by In the Kitchen with Audrey Orange-Almond Jelly Roll Cake by Mrs. Mama Hen Orange Spongecake Cupcakes by Mama’s Blissful Bites Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz Frozen Chocolate Mousse by Big Bear’s Wife
Wine Pairings by: Martin Redmond Relishing Food and Wine; Thanks to Julia Child!