Giuseppe Di Fiore
My partner, former Miss Sartorialist currently Madama Clafutessa, stubbornly launches challenge at all politically correct. It has now convinced that my way is the French, given my love for the legendary Julia Child and her book. Oh well, I think reading the recipe, we'll make it this time too!
What I had not reckoned was wrong page and end up in the arms of a simply heavenly creme brulee with dark chocolate, medium difficulty, rather than a simple creme brulée low difficulty.
Fate, destiny, call it what you want: what a discovery!
The recipe looks simple enough, despite the failure of the cooking in a water bath that haunts me. But all is forgotten when I think of chocolate that melts at low heat with the cream. Frankly, I remain a bit 'crowded out when I read to filter the liquid through a sieve, adding to the yolks and sugar.
MA VA ', the usual complicated. STAIN'!!!!! I settle on the sieve small remnants of chocolate and I find myself in the end, making sure that no one look at it, licking the first sieve and then fried well. Shameful I know, but I swear it's the best part of any recipe, even better than the final result.
I look at the clock and just before the clock struck the hour X pull out of the refrigerator to cool the oven dish full harvest, sprinkling with brown sugar and put them under the grill in a roasting pan filled halfway with water and ice to caramelize. The result
Madama Clafutessa to ask, is still there in the kitchen to lick the bowl.
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