Tuesday, June 7, 2011

Tribute to Fathers: Chef Tom Elder

Leading up to Father's Day, I thought it would be fun to honor the chefs around DC who are also fathers.  We'll be featuring recipes that our favorite chefs enjoy making with their children.  Check out Chef Tom's Creme Brulee!
Chef/Father:  Tom Elder
Children:  3 Daughters (Shawn, Loren, Kailynn)
Restaurant:  Härth
Address:  7920 Jones Branch Drive, McLean

Chef Tom Elder’s
Classic White Chocolate Crème Brûlée
Serves 4

    4 Large Egg Yolks at room temperature
    1/3 Cup Cane Sugar
    2 Cups Whipping Cream
    4 Ounces White Chocolate, Chopped in small pieces
    1/2 Vanilla Bean, Split or 1/2 Teaspoon Vanilla Extract
    Extra cane sugar for caramelizing  (4 teaspoons)

    Whisk/ Whip
    4 each - 5 ounce oven proof ramekins or custard cups
    13” x 9” Baking Pan
    Small 1 quart Sauce Pan
    Small Bowl


    Preheat oven to 300 degrees. In a small bowl, whisk egg yolks with 3/4’s of the sugar until smooth. In the small sauce pan, bring the whipping cream and the remainder of the sugar to a boil over medium-high heat. Add the white chocolate to the simmering whipping cream. Turn off heat and whisk until white chocolate is melted. Add the whipping cream mixture to the egg yolk mixture a tablespoon at a time, whisking continuously to prevent egg yolks from scrambling. Whisk until smooth. Stir in the vanilla. Pour mixture into the ramekins. Place ramekins in the baking pan and add enough warm water to the baking pan to cover the ramekins half way up their sides. (about 1 to 1-1/2” deep). Bake until set, approximately 45 minutes. Remove from oven and let cool in the water bath for 20 minutes. Remove from the water bath and let cool overnight in the refrigerator. Just before you serve, sprinkle a teaspoon of cane sugar over the top of each crème brûlée and place under broiler until the sugar caramelizes. Serve immediately. Can be garnished with fresh raspberries or strawberries.

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