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| photography by Kevin Hunter Marple |
My wife loves the crème brûlée from The French Room, and I’d like to try to make it for her on our anniversary. Any chance you could help me out?
Evan Scott, Irving
The French Room Vanilla Crème Brûlée with Raspberry Gelée
(SERVES 4)
Gelée
1/8 cup sugar
1/2 cup pureed seedless raspberries
1/2 cup water
1 teaspoon agar powder (a natural thickener, available at Whole Foods Market)
Brûlée
2 cups milk
2 cups cream
10 egg yolks
1 cup sugar
1 vanilla bean
Work several hours in advance for the gelée (a day is even better). Combine all ingredients in a saucepan and simmer gently for 5 minutes. Pour a thin layer (approximately 1/4 cup) into each of the ovenproof dishes, which you will later serve the brûlée in. Place in refrigerator until set.
Preheat oven to 300 degrees. For the brûlée, split the vanilla bean in half and scrape out seeds with the back of a paring knife. Heat cream to a high simmer in a thick-bottomed saucepan. Add vanilla pod and seeds to cream, turn off heat, and let stand for 10 minutes. In a stainless steel bowl, whisk sugar into yolks. Whisk for one minute until it forms ribbons, then add milk. Pour in cream after it has cooled. Remove pod but leave seeds.
Remove the dishes from the refrigerator and divide the brûlée mix evenly among them. Bake in a water bath until the custard is set. (The water bath helps to protect the custard from overheating and scrambling.)
Timing depends on the shape and depth of the dishes; it can range from 25 to 45 minutes. When crème brûlée is ready, it should wiggle when shaken.
The barbeque pork sandwich at City Cafe is terrific, and the sauce makes it a standout. Do you think you could talk them into parting with the recipe?
Heather Cranford, Grapevine
City Cafe Oriental Barbeque Sauce
2 cups sweet chili sauce
1/2 cup hoisin sauce
1/2 cup plum sauce
6 ounces rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons brown sugar
2 drops of red food coloring
Mix all ingredients together and whip until mixed.
It would be great if you could get the vegetable quiche recipe from Sweet Temptations Bakery Cafe. I pick it up all the time and would love to make it at home.
Ashley Nevins, Dallas
Sweet Temptations Bakery Cafe Vegetable Quiche
(MAKES 2 QUICHES, EACH SERVES 6-8)
Dough
for 2-by-9-inch baking rings
1 egg yolk
1 1/2 cups all-purpose flour
4 tablespoons margarine
1/4 cup ice water
Preheat oven to 350 degrees. Mix and roll the dough, line the shells, and bake till light brown.
Filling
12 eggs
3 cups cream
1 pinch salt
3 small carrots, diced
1 small onion, diced
1 zucchini, diced
1 yellow squash, diced
1 cup mushrooms, sliced
1 cup broccoli florets
1 cup green beans
Butter, to taste
White pepper, salt, and
thyme, to taste
3 tomatoes, sliced
Preheat oven to 350 degrees. Mix eggs, cream, and salt in bowl, and set aside. Mix all vegetables (except tomatoes), and sauté in a little butter, season with white pepper, salt, and thyme to taste. Fill the baked quiche shells with vegetable mix, and top with the egg and cream mixture. Mix well. Arrange the sliced tomatoes on top, and sprinkle a little thyme over the tomatoes. Bake on a sheet pan for approximately two-and-a-half hours. Cool before cutting.
