For Thanksgiving each of the four main cooks that day (Kelly, Brian, Brent and yours truly) are going to each prepare and serve their own amuse bouche.
For those who don’t know what that is let me tell you … An amuse bouche is a one-bite appetizer. The goal is to “amuse” your palette as you wait for dinner. We have had some amazing ones over the years but the one above is what I am making for Thanksgiving. Here’s how:
Amuse Bouche: Savory Crème Brûlée with parmesan and balsamic vinegar syrup
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 3 oz parmesan cheese, freshly grated
- 4 Safest Choice Egg yolks
- 1 Safest Choice Egg
- 1/2 tsp salt
- 4 tsps brown sugar
- 1/2 cup balsamic vinegar
- Heat the oven to 325 degrees and get out 4 4oz ramekins. In a small saucepan combine the cream and milk. Whisking often, heat over medium heat until the milk is just barely simmering. Add the parmesan and stir until completely melted. Remove from heat.
- In a separate bowl, whisk together the yolks, whole egg, and salt. When the cream has cooled slightly, whisk it into the eggs in a steady stream. You must whisk quickly or the eggs will curdle.
- Pour the liquid into the ramekins. Set them into a glass baking pan and pour about 7-8 cups of very hot water into the baking pan. The water level should be about half way up the sides of the ramekins.
- Carefully put the water bath and ramekins into the oven and bake for 50-55 minutes or until a sharp knife inserted into the middle of one of the ramekin mixture comes out clean.
- Remove the ramekins from the oven and remove from the water bath. While the ramekins are cooling, heat the 1/2 cup balsamic vinegar in a small saucepan over low heat. Cook until the liquid simmers down into a thicker syrup, about 8 minutes. It should have a molasses type consistency.
- Sprinkle the brown sugar over the tops of the crème brûlées and heat the sugar with a kitchen torch until browned and crystallized. This can also be done in the oven under the broiler for a minute or so.
- Serve with a drizzle of the balsamic vinegar syrup over the top. To keep with the amuse bouche spirit, put a small drizzle of syrup (1/8th or 1/4th teaspoon) into a large soup spoon and place a dollop of the crème brûlée on top of that, keeping the caramelized sugar intact. Strawberries are a good serving accompaniment, or a slice of crusty bread.