Desserts

FROM

THE BRICK TAVERN INN

3 cups heavy cream

1 cup butterscotch sauce (see below) 12 egg yolks, preferably room temperature Granulated sugar as needed Whipped cream and berries for garnish

Butterscotch sauce:

1/4 cup butter 1 cup dark brown sugar 1 tsp. salt 3/4 cup heavy cream 2 T vanilla extract

DIRECTIONS

For the butterscotch sauce: Melt butter in a medium pan, add brown sugar and salt. Bring to a gentle boil, stirring occasionally. Add cream, stirring as the mixture comes to a gentle boil and reaches 225°F (a candy thermometer works best here). Remove from heat and stir in vanilla. Cool briefly while continuing below.

For the crèmes: Heat cream to 150°F then stir in warm butterscotch sauce. Place egg yolks in a large bowl and stir in cream mixture. Pour the custard into 6 8-ounce Ball Wide Mouth Canning Jars. Cover jars with lids and tighten, then give each lid a onequarter turn back to let air to escape while jars are in a water bath. Place jars in a 181°F sous vide bath for one hour. Remove jars carefully and place in the refrigerator to cool for 2 hours before continuing.

Remove lid from each jar, sprinkle tops with granulated sugar and caramelize with a hand culinary torch. Garnish with whipped cream and berries before serving.

butterscotch crème brûlée

flan de elote

INGREDIENTS

CARAMEL:

1/4 cup water 1/2 cup sugar

CORN FLAN:

1 cup corn, blanched 1 can water (using the milk can below) 1 can sweetened condensed milk 1/2 tsp. vanilla extract 1 lime, zested 1/4 tsp. salt 6–8 egg yolks (more yolks makes a richer the flan)

DIRECTIONS

FOR CARAMEL:

Place water and sugar in a small saucepan. Bring to a caramel color, shut off heat, then pour into eight individual 4 oz. foil cups, just to coat bottom, or one 8-inch pie dish.

FOR FLAN:

Preheat oven to 300°F.

Place caramel foil cups into a deep baking dish and spread them out.

Blanch and shock corn, then using a blender, blend with the water. Mix milk, corn water, extract, lime zest and salt. Whisk in the yolks, mixing well to ensure the mixture is fully incorporated. Pour mixture into cups. Add hot water to the baking dish, creating a water bath. Cover pans and bake for 45 minutes or until set. Remove from oven and allow to rest to room temperature, then place in the refrigerator until completely cold. To serve, turn the cups onto desired plate.

If making 1 large flan, follow the same procedure.

YIELDS

7 TO 8 INDIVIDUAL FLANS OR 1 LARGE FLAN

NOTE: THIS FAVORITE DESSERT AT TORRE IS A FAMILY RECIPE FROM THE MOTHER OF CORPORATE CHEF CHRISTOPHER HEATH.