Jose Mier Gastronomy Delights in This Iconic French Dessert
When you think of crème brûlée images of France immediately jump to mind (just like these other Jose Mier recipes). Although, other countries do claim that they are the creators of this famous desert. Nonetheless, merely by the name alone this dish is associated with France. The name, the ingredients in the presentation all contribute to making this kind of an upscale dessert but it’s so popular it can be found at a wide variety of restaurants. In fact, it’s on the list of the top 100 dishes from around the world, appearing at number 86.
What is the attraction of crème brûlée? I think, as with anything, it is the contrast. There’s a contrast between the hard toffee shell on the top, which is the “brulee” (or burned) part of this dish, and the creamy custard beneath. We just have an innate quality in us that enjoys contrast, one thing that is not like another going together. The same could be said for the presentation of foods alone. The contrast of colors, say a red with a green on the plate is pleasing to the eye and this dichotomy between creamy and crunchy is pleasing to the palate.
Is there a secret to making great crème brûlée? Yes. As I said it such a popular dish that there is no and to the number of recipes you can find on the Internet both in print and in video form. The creaminess comes from the custard and the one step that’s important when making the custard just to temper your egg yolks. This is an important step that shouldn’t be left out. It’s a make or break step.
Tempering is simply increasing the temperature of the egg yolks gradually. You begin by whisking portion of the egg yolks and increasing the temperature and then adding a little more and yet still more. The purpose of this this to avoid your egg yolks cooking and turning hard, thus ruining the custard. The other thing that makes this dish so enjoyable is the fact that you have to work a little. It’s fun to have to crack that caramelized sugar coating at the top to be able to taste the creamy custard below. There’s also a bit of an auditory thrill when you hear the crack of that crust.
As I said it such a popular dish you can find it or chili everywhere. For me here in Sun Valley California, when I don’t make this dish myself, I’ll go to Masis Bakery & Café at 8725 Sunland Blvd, Sun Valley, CA 91352
Creamy and crunchy, Chef Jose Mier recommends the crème brulee for your next dessert.