Hello, foodies…
Happy Cinco de Mayo! If you're hungry for a tasty Mexican dish, check out the blog I wrote last week with our top 20 best Mexican recipes.
It was an honor to tell you about our virtual road trip month on In the Kitchen with Davidyesterday. If you missed it, you're in for a treat. For the month of May, we’re recognizing military men and women and the communities they call home, as well as the foods that represent the region where the base is located.
Our first "stop" was Lewis-McChord in Washington State. This Wednesday, we're headed to Newport Naval Base—home of the U.S. Naval War College. I encourage you to read a little more about the base in Mary’s blog today. We’d like to thank all the soldiers who serve and have proudly served there. And, we'd like to give Gail from Rhode Island a shout out for bringing the Newport base to our attention. Say, “hi” to Gail!
Gail also invited us to come have Tomato Cheese Tarts with her at Bouchard, her favorite French restaurant in Newport. We may just do that, Gail. But even if Newport doesn't end up being our winning destination at the end of this month, it doesn’t mean we can’t enjoy a little French cuisine in the meantime. How does Butterscotch Crème Brûlée sound? Delicious? It is. Complicated—think again. Just watch!
Butterscotch Crème Brûlée
Ingredients:
- 2 cups heavy cream
- 3/4 cup packed dark brown sugar, divided
- 9 large egg yolks
- 1 tsp vanilla extract
- 2 Tbsp dark spiced rum
- White sugar (2-1/2 tsp for 5-oz ramekins or 1-1/2 tsp for 3-oz ramekins)
Preparation:
- Bring the heavy cream and 1/2 cup of the sugar to a simmer in a 2-qt saucepan.
- Lightly whisk together the egg yolks and 1/4 cup of the sugar in a medium-size mixing bowl. Temper the egg mixture by slowly pouring the cream mixture into the egg mixture, whisking constantly. Add the vanilla and the rum and continue whisking until fully incorporated. Strain the mixture through a fine mesh strainer into a bowl. Place the bowl with the brûlée mixture into an ice water bath and let cool completely.
- Preheat the oven to 325°F.
- Place the ramekins in a large baking dish, and then divide the brûlée mixture evenly between the ramekins, filling them 3/4 of the way full. Place the baking dish in the middle rack of the oven, and then fill it with hot tap water to 2/3 of the way up the ramekin sides. If you're using 7 (3-oz) ramekins bake for 25-35 minutes or 35-45 minutes for 4 (5-oz) ramekins, until a there's a light jiggle in the centers. Remove the ramekins from the oven and refrigerate for 4 hours or overnight.
- Just before serving, sprinkle the white sugar over each cooled crème brûlée and torch until all of the sugar is melted and golden brown. Serve immediately.
This recipe is prepared using the BonJour Chef's Tools Crème Brulee Set Torch with 4 Oval Ramekins (K128802).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
I’ll see you Wednesday for In the Kitchen with David at 8pm ET—we’ve got four big hours together because it’s QVC’s Cooking on Q – Summer Cooking. In the meantime, why not noodle over this blog question: what’s your favorite French food?Do you like ratatouille? Quiche? Croissants? All of the above?
Don’t forget—if you have family members or friends that are—or ever were—in the military, we'd love to have their photos! We’ll add them to our collage in our QVC kitchen and we’ll be highlighting a few of those incredible people each and every show, if you have time to share their story. Send those to davidsroadtrip@qvc.com.
Keep it flavorful!
—David