|This delicious dessert is so loved by all that the English, the Spanish and the French all stake claim for its origin. The Spanish have taken credit for this sensuous custard as “crema catalana” since the eighteenth century, while the English claim it originated in seventeenth-century Britain, where it was known as “burnt cream”. It apparently wasn’t until the end of the nineteenth century that common usage of the French translation came into vogue, putting it on the map from Paris to Le Cirque in New York City. Its wide recognition today seems to have given the French credit for inventing crème brûlée.|
When entertaining, homemade Crème Brûlée can be the perfect finish to an elegant meal. And it can be made that much more memorable when served with Jackson Triggs Gewurztraminer Icewine, a unique varietal displaying ripe tropical mango aromes underscored by floral notes or rose petal and orange blossom with hints of warm spice.
JACKSON-TRIGGS DELAINE VINEYARD GEWURZTRAMINER ICEWINE 2007
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Please enjoy responsibly.
Jackson Triggs Cinnamon Crème Brûlée
4 cups 35% Cream
1 vanilla bean, split and scraped
1 tsp freshly grated cinnamon
1/2 cup granulated sugar
6 large egg yolks
1.) Place cream, vanilla bean and seeds into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat and allow to cool slightly
2.) In a stainless steel bowl, whisk together 1/2 cup sugar, cinnamon and egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continuously.
3.) Pour the custard into 6 (7 to 8-ounce) ramekins. Place the ramekins into a deep roasting pan.
4.) Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brulee is set, but still soft in the center, approximately 45 minutes.
5.) Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
6.) Remove custards from the refrigerator; sprinkle each with a generous amount of sugar. Using a blow torch or crème brulee torch gently brown the sugar until a golden brown crust forms.
Recipe by: David Penny, Executive Chef Great Estates of Niagara