Cooking with Books: Tres Leches Crème Brûlée

The first sentence of the book's inside flap says it best: "Jon Bonnell's Fine Texas Cuisine is an upscale look at the foods of Texas." This interesting tome takes the ingredients that the Lone Star State is used to (for example, tomatoes, pork chops and chiles) and transforms them into dishes perfectly worthy of your next white tablecloth dinner party (White Gazpacho, Smoked Pork Chops with Jack Daniel's and Granny Smith Apple Cider Reduction Sauce, and Chile Relleno with Cilantro Pesto and Goat Cheese). And he's not afraid of introducing you to more exotic ingredients and recipes like Rack of Wild Boar with Pomegranate Rum Sauce, homemade Andouille sausage and Texas Ostrich Fan Fillet with Sherry-Laced Mushrooms. Any aspiring Texas cook worth his or her salt should have this one in their library.

And that brings me to the sample recipe I've selected. It's a crème brûlée, but a truly Texas one that uses the Latin dessert favorite Tres Leches Cake as an inspiration. The final product is decadent...perhaps the richest one around. The other half is a connoisseur of crème brûlées and he gives this one an enthusiastic three thumbs up.

Tres Leches Crème Brûlée
From John Bonnell's Fine Texas Cuisine
Makes 8 servings.

1 1/4 cups heavy cream
6 tablespoons sweetened condensed milk
6 tablespoons evaporated milk
1/2 cup brown sugar, divided
1/2 vanilla bean, scraped
Pinch of salt
4 egg yolks
2 tablespoons plus 2 teaspoons white sugar, divided
Berries, for garnish (2-3 each of blueberries, blackberries and strawberries)

In a medium saucepan, heat cream, condensed milk, evaporated milk, 1/4 cup brown sugar, and vanilla bean. Bring to a boil and then turn off the heat.

In a large mixing bowl, whisk together remaining brown sugar, salt and egg yolks until smooth. While whisking vigorously, very gradually pour hot ream mixture into bowl with eggs and sugar; begin with just a few drops and then slowly increase the flow of hot cream until it's incorporated. (It's very important to start slowly to keep the eggs from cooking at this point. Be sure to keep whisking while the cream mixture is being poured.) Strain the mixture to ensure no lumps have formed. Pour into 8-ounce ramekins. Place the ramekins in a baking dish and then fill the dish with water halfway up the sides of the ramekin. Cover loosely with foil and bake in a 325° oven for 45-60 minutes, or just until the mixture has set. Once set, refrigerate until cool.

Just prior to serving, sprinkle a teaspoon of sugar over the top of each ramekin and spread evenly. Burn the sugar with a blowtorch until the sugar has melted and turned light brown. Top with a few fresh berries for garnish and serve.