Wow säger jag bara.

Det här receptet snubblade jag över när jag skulle googla på jalapeñocreme - jisses vilken dessert säger jag bara! Vilka fantastiska komponenter; jalapeño,crème brûlée, koriander och äpplen. Spännande! Bloggen heter Christofer Cina, a chef and his camera, och här hittar ni den > http://www.christophercina.com Det här receptet tänker jag testa nästa helg, då kommer recept och bilder. Själv skriver receptmakaren så här:

The only reason I bring any of this up is I have had a crème brûlée on every dessert menu I’ve written over the last 15 years. One, it is a simple dessert to make well and two, customers expect it. I’ve tried menus without it and I get puzzled inquiries as to why I don’t have a crème brûlée on my menu.

Crème brûlée is another basic recipe that you can flavor in a number of ways. My latest and by far most popular crème brûlée is flavored with jalapeño. It sounds odd, but I’ve actually had people travel to get it, I’ve also given away the recipe for it many times. Last week I needed a photo of a dessert for the restaurant; I chose the crème brûlée and figured I might as well post it on the site.

The recipe and method I use is slightly different than the version in the Saveur article as is the cooking method. This has been the most foolproof recipe I’ve ever used.

The article recommends purchasing a handheld blowtorch, I agree. Just be sure your torch is propane gas and not butane. Butane gas can be toxic and will impart a ‘gassy’ characteristic to your sugar shell.