Date and Vanilla Crème Brûlée
Dates were always around the house for snacking when I was a kid. Now I absolutely love to use them in both sweet and savory dishes. Large, dark-skinned Medjool dates are grown in the United States, Jordan, Israel, and now in Baja! I think they add a whole new dimension to an otherwise classic crème brûlée.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Arrange four 1-cup ramekins inside a baking dish.
Step 2
Combine the cream with the dates in a medium-size heavy saucepan. Scrape the seeds from the vanilla bean into the pan; add the bean too. Bring the cream mixture to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes to blend the flavors.
Step 3
Discard the vanilla bean and transfer the cream mixture to a blender. Blend for 5 minutes, or until very smooth.
Step 4
Whisk the egg yolks and the 1/2 cup sugar in a medium bowl until the mixture is pale in color and very smooth. Gradually add the warm cream mixture to the yolks, whisking constantly.
Step 5
Strain the mixture into a large measuring cup, and then pour it into the ramekins, dividing it equally. Add enough water to the baking dish to reach three quarters of the way up the sides of the dish. Carefully transfer the dish to the oven and bake for 45 minutes, or until the edges of the custards are set but the centers still jiggle slightly when the ramekins are tapped.
Step 6
Remove the baking dish from the oven, and transfer the ramekins to a wire rack. Let the custards cool completely; then cover with plastic wrap and refrigerate them overnight.
Step 7
Preheat the broiler.
Step 8
Sprinkle 1 tablespoon sugar evenly over each custard. Place the ramekins on a small baking sheet and broil for 2 minutes, or until the sugar just starts to caramelize. (Alternatively, you can use a kitchen torch if you have one.) Refrigerate the custards for about 30 minutes, or until the tops harden, and then serve.
tip
Step 9
Dates are most prevalent at summer’s end, when different varieties from both California and the Middle East start showing up in markets but they are widely available year-round. While the medjool date is considered they premier variety, all dates have very similar sugar content and can be used in this recipe. Look for smooth and shiny fruit and avoid any that are shriveled or have sugar crystals on the surface. If sugar crystals form after you have puchased them, you can steam the dates for a few minutes to eliminate them. Stored in the fridge, dates can last up to one year.
