Toni On New York!

Picholine is one of the best restaurants in the city and they know what they are doing! The nice Chef Carmine even gave us his top secret recipe!

Yields 10 crème brulees (5” ramekin)
Ingredients:

1 1/2 cups sugar
1 quart, 6 ounces heavy cream
1 1/2 teaspoons freshly grated nutmeg
15 egg yolks
2 teaspoons brandy (optional)
Brown sugar, dried and sifted.

Method:

Pre-heat oven to 300°F.

In a medium heavy-bottomed sauce pot over medium heat, combine _ cup sugar with cream and nutmeg. Bring to a boil, remove from the heat.

In a stainless steel mixing bowl combine _ cup sugar with the egg yolks and whisk.

Re-heat the cream, then slowly add the cream to yolks to temper. Whisk in the brandy (if using), strain and pour 2 ounces into each 5-inch oval, ribbed mold. Tranfer to the oven and bake in a water bath (pan large enough to hold molds, filled with hot water to come half way up the side of the mold) for 25 minutes or until it sets (if you tap the mold, the mixture should not wiggle). Note: if it is convection oven make sure the fan is set to low or off.

Remove from the oven and place on a rack to cool and let set in the fridge.

When ready to serve, sprinkle 1 tablespoon dry brown sugar on top of each crème brulee, spread evenly and tap off excess. Using a torch brulee the sugar to a dark, gloden color. Serve immediately.

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