Films come in all shapes and sizes. Some are easily digestible and then forgotten almost immediately forgotten. And then, there’s this:
This movie is, in this humble cook’s opinion, Disney’s crowning achievement. It is beautiful and magical and changed the way the world looked at animation in general. It’s a great take on a classic story. In creating a recipe to accompany it and pay tribute to it, I tried to think along the same lines.
Crème brulee, if you’ve never had it, is a rich French custard topped with a crunchy sugar layer. It’s pudding with a blow torch, but the best version of that you could possibly dream of. I further paid homage to this legendary film by adding in a rose- scented raspberry jam to the bottom of the dish, making the whole eating experience much more well-rounded. Candied pistachios and some flaked dark chocolate finished off the decadent dessert.
I could write thousands of words on this film and this dessert, but I’m frankly a bit out of practice. As it’s my first time back in the new decade, let’s keep this short and sweet. Take it away, Lumiere!
Raspberry Rose Creme Brulee With Candied Pistachios And Dark Chocolate
Prep Time: 1 Hour
Cook Time: 1 Hour
1/4 cup sugar
1 cup roasted and shelled pistachios
1 teaspoon salt
Sprinkle water and sugar in saute pan over low heat and allow to slowly melt together. Continue to cook over medium heat until the sugar turns an amber color. Add pistachios and salt and stir to coat before spreading the nuts on a piece of parchment or a silicone mat. Do this step quickly to get the nuts out of the pan before they harden. Allow the nuts to cool completely before chopping them.
Raspberry Rose Jam
2 lbs fresh raspberries
2 cups sugar
1/2 teaspoon rose extract ( I bought mine on Amazon)
Place the raspberries and sugar in a saucepan and cool on medium, stirring as the raspberries break down and start blending with the sugar. Continue to cook the mixture until it reaches a temperature of 220 degrees. Remove the mixture from the heat and pass through a fine sieve to remove seeds. If you prefer the seeds remain in, you don’t need to strain the jam, but it will throw off the smoothness of the final product. Stir in the rose extract. It doesn’t take much of this, so be careful when you add, but feel free to put more in if you’d like. Pour 2 tablespoons of warm jam into 8 ramekins and allow to cool in the fridge. If the jam isn’t cold, the mixture won’t stay in separate layers when the custard is added in later. Refrigerate any leftover jam and enjoy on toast!
2 quarts heavy cream
1 cup sugar
12 large egg yolks
1 teaspoon vanilla extract
Warm the heavy cream on the stovetop on low, taking the chill off of it. In a separate bowl, whisk together the sugar and egg yolks. Add the egg yolk mixture into the cream and bring the custard mix to a simmer, whisking constantly. When the mixture is thick enough to coat the back of a spoon, it is ready. Allow the custard to cool slightly. Pour it slowly and evenly into the jam-lined ramekins, being careful not to disturb the jam underneath and mix the two. Place the ramekins in a large baking dish and fill the dish with water until it reaches halfway up the side of the ramekin. This cooking method is known as a water bath, which allows the custard to cook more evenly. Bake the custard for approximately 30 minutes, or until set on the edges but still trembling in the center. Remove the ramekins from the pans and chill completely, at least 4 hours or up to several days.
Before serving, sprinkle 1 extra tablespoon of sugar on top of each custard before carefully heating the top. I do this using a small blow torch, but you can also put the custards under the broiler in the oven. Top the finished creme brulee with shaved dark chocolate and candied pecans or enjoy without garnishes.
This is a great classic dessert, and I thought the additional flavors really added to it. The hint of floral notes from the rose blends rather seamlessly with the assertive raspberry jam, and they both pair well with the rich, heavy sweetness of the custard. It was kind of like eating a hug. Try it out today, guys!