By Thomas Haas Patisserie – Chocolate Café

Makes about 4 six ounce glass terrines.

INGREDIENTS

Cream (1 ¾ cups)
Milk (¼ cup)
Dried lavender (1 tsp)
Egg yolks (7 yolks)
Granulated sugar (¼ cup)
Vanilla bean, split and beans scraped (½  bean)

DIRECTIONS

  1. In a heavy-bottomed saucepan combine cream, milk, vanilla bean, dried lavender and bring to a scald. Tightly cover and steep for 30 minutes (or longer for a stronger flavor).
  2. Meanwhile, whisk together egg yolks and sugar.
  3. Slowly incorporate the hot milk-cream mixture into the egg yolk-sugar mixture while continuously whisking
  4. Strain the crème mixture and refrigerate overnight
  5. The next day, pre-heat oven to 210°F
  6. Arrange the vessels into a baking pan that is about 2 inches deep
  7. Pour the crème brulée mix into the dishes to almost full
  8. Pour boiling water into the baking pan allowing the pan to be filled halfway with water
  9. Carefully transfer to the oven and bake for approximately 1 hour or until the center is slightly set
  10. Once cooked, allow to cool in the baking dish. Remove and refrigerate until cold (about 4 hours or overnight)
  11. Once chilled, sprinkle sugar and caramelize with a blow torch.
  12. Top with fresh berries and serve.

 

An internationally acclaimed, fourth-generation pâtissier, Thomas Haas gained experience in Michelin-starred restaurants in Europe and North America before settling in Vancouver and opening his own namesake chocolaterie, patisserie and café in 2005.

Comments are closed.