This really is one of my favorite desserts out there. I always have a dessert of the season and this one is our here at The Laughing Pear Group. It took us quite a few times to perfect it, but I think this is it. You can always play around with it too. I like the orange flavor in it and some love chocolate vodka flavor. As you are about to see, this recipe is so simple and really you could make it, and hold it for up to 2/3 days and they would still be perfect once you use it. Oh yes, the torch. The infamous freaken torch that never works when you need it to or when the damn thing starts to spudder, or keeps going out. I think the designer of some of these torch makers should be placed on the line, in the kitchen, and forced to torch 25 on the fly with the Executive Chef yelling at him/her the whole time. I will tell you this, don’t even think about going to BB&B and buying those little ones for $20 bucks. You may as well just use that as a cigar lighter. No it would not even work on that; use it for lighting cigarettes or something else 🙂 If you go to Wal-Mart for one of these, please do not come back to this blog(Kidding)..I go to the best auto store, welding shop, or rent a propane tank with a nozzle at the end of it….Just get the Mac Daddy Torch and I will shut up about it. Sorry….I did ramble on about that, but you know it is true..
Chef Dave’s Famous Ghirardelli Chocolate Creme Brulee with Caramelized Bananas and Candied Cherie’s
Yield 8 Servings
- 12 Egg Yolks
- 3 Ounces of Cocoa Powder
- 2 Ounces Unsweetened Chocolate(Ghrirardelis)
- 2 Vanilla Beans Split and Shaved (Save All)
- 1.5 Quarts Heavy Cream
- 1 Cup Brown Sugar
- 1 Cup White Sugar + 3 cup Keep Separate
- 1 Ounce Chocolate Liquor
- Half Ounce Grande Marnier
- 3 Very Ripe Bananas
- Can of Bing Cherries or Fresh Pitted
Preheat oven to about 375 degrees. Place in a large sized sauce pan over medium heat, then add heavy cream, vanilla beans, liquors, cup brown sugar, and one cup white sugar. Once the mixture is well mixed and warm, strain through medium sized mesh strainer. Return to the medium heat and whisk in the cocoa powder and chocolate. Whisk slowly until nicely blended. Keep on low heat and keep stirring while you place your egg yolks in a large stainless steel mixing bowl. Once the egg yolks are in the mixing bowl, slowly add in the cream mixture into the egg yolks all while whisking. Once all whisked in together nicely strain again through medium sized mesh strainer(We want to preserve some of that vanilla bean flavor too)
Then place equal amounts into porcelain ramekins. Place the ramekins in a baking pan that is at least 2″ deep. Bring pan with the ramekins to the stove and fill with water about 2/3rds of the way up the ramekin. Cook for about 25/30 minutes or until firm. Just check then at about 20 minutes and gently shake them to see if they are firm.
You want to let your ramekins cool completely. For the cherries what I do is get a really good non stick saute pan and dust it with a nice amount of white sugar. Not all of course! Place over medium heat and when you cannot see the sugar it is right for that caramelizing faze. Drain any liquid from the cherries and place them in the pan. Do not move around until they start to get brown. Keep dusting with sugar and then turn again and let all sides get brown. Immediately place on a piece of silpat.
Slice your bananas and place over the cooked portion of the chocolate. Place a very generous amount of sugar one at a time and torch away. Remember to always place sugar on right before torching or the moisture from the banana will eat the sugar. Add on cherries on top and pig out.! I will admit, the cherries can be challenging for some so leave them off if you want. It will still be the best chocolate creme brulee you have ever had.
LET ME KNOW HOW IT GOES
YOU JUST MAY WANT TO BECOME A CHEF
AFTER YOU HAVE TASTES THIS…………….LET THIS DELECTABLE BLOW YOUR MIND