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Chef Alain’s Weekly Recap – Week 25

 Chef Alain’s Blog – My Evening with Dan Barber

A few night ago, I had the pleasure to spend an evening with Chef Dan Barber. Actually, there were about 300 fans present at this Austin, TX event but it seemed that Chef Dan was only speaking to me. I could tell he’s a passionate and good story teller. He kept his audience and “moi” entranced with his stories and food philosophy. read more HERE.

Low Carb Paleo Show with Chef Alain and Mark Moxom

LCPS 028: Low Carb Paleo Show 28: Sonja Luther is gluten-free writer and director the film ‘100 Percent Gluten Free’…. HERE.

This week, Mark and I had the pleasure to talk to Kathleen Hallal, the co-founder of Moms Across America, fighting against GMOs and glyphosate in our food. Coming soon…

Chef Alain’s Movie or Video of the Week

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To see what I posted this week on Facebook, see Chef Alain Braux

Chef Alain’s Weekly Recipe

Crème Brulée à la Lavande. Lavender Crème Brulée

I created this recipe for my first Classical French Desserts class. All my students loved it. It’s not that difficult; give it a try!

Yield: 4 ramekins

Oven Temp: 350F

Prep Time: 15 min.

Cooking Time: 40 min.

This recipe is GFCF

INGREDIENTS

1 lb (pint) Soy or Coconut creamer

1 tsp Lavender flowers, dried

¼ tsp Vanilla extract

¼ tsp Agar powder

3 oz Egg yolks (6)

5 oz Turbinado sugar

1 pinch Sea salt

GF Powdered sugar

PROCEDURE

1. Preheat your oven at 350F.

2. Whisk the soy creamer, agar powder and lavender together in a 1 quart stainless steel pan. Bring to boil on low heat and cook while stirring for about one minute. Set aside to allow the lavender to steep and to cool down the liquid. Meanwhile, bring some water to boil in a 2-qt pot.

3. Whisk the egg yolks, sugar, and salt until the sugar is incorporated. Do not over whip, as it will create too much foam.

4. Temper the egg/sugar mix with the soy creamer mix. That is, add a little of the warm lavender soy creamer to the egg yolk mix a little at a time while whisking gently. Repeat until all the soy creamer is mixed with the sugared egg yolks. Strain the mixture to get any lumps and lavender out. Skim the foam off.

5. Set shallow individual ramekins or gratin dishes on a towel in a deep oven pan (a doubled-up paper towel will do the trick as well). The purpose of the towel is to insulate the bottom of the ramekins from the strong oven heat. Note: If you bake your crème brulées in a convection oven, you will not need the paper towel at the bottom of the pan.

5. Divide the custard mixture equally among the dishes. Pour boiling water into the deep pan halfway up the sides of the ramekins.

6. Bake at 350F until the custard is just set, about 35-45 minutes depending on ramekin size and oven type. Cool down to room temperature, then refrigerate.

7. To finish, start your broiler. Dab any moisture from the top of the baked custards. Sprinkle with an even layer of powdered sugar. Caramelize the sugar under the broiler; place the custards very close to the heat so the sugar caramelizes quickly before the custard warms up too much. When it cools, the caramelized sugar will form a thin, hard crust.

8. Serve within an hour or two. If the custards are held for too long, the moisture in the custards will soften the caramel.

Chef’s Tip: For a deluxe version (like in fancy restaurants), flavor with a vanilla bean instead of extract. Split 1 vanilla bean in half lengthwise and scrape out the tiny seeds. Simmer the pods and seeds with the creamer. Remove the pods and continue with the basic recipe.

Note: This recipes comes for my book, Living Gluten and Dairy-Free with French Gourmet Food.

Comments?

If you have any comments or wish to be added to my email list, contact me at alainbraux@gmail.com

Until next week, I wish you a great week.

A Votre Sante – To Your Health

Chef Alain Braux

Note: If you like one of my books, can you post a review on Amazon.com? Thanks!

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Merci! Chef Alain