I hadn’t had crème brûlée for years when I came upon it on a restaurant menu last week. Interestingly, rather than serve the classic French dessert in a ramekin, the pastry chef opted for a rather inimitable presentation.
The crème brûlée custard was cut into cubes, arranged on a plate, and then caramelized. A variety of fruity sauces and shredded pieces of cake adorned the dish. The clever presentation inspired this blog post.
A couple of months back I went on a trip to California and discovered the magical banana cream pie at Coco’s Bakery. I’ve had fancier versions before (Tartine Bakery’s creation comes to mind), but Coco’s no-nonsense dessert reigns supreme.
In it, velvety custard and fresh bananas are stuffed into a buttery crust and topped with whipped cream and toasted walnuts. Delicious! I set out on a quest to duplicate Coco’s creation.
More than two years have passed since my last post. Time sure does fly! Since then, I’ve launched a few different start-up projects, completed my undergraduate degree, and rode around on a Segway in fairly questionable settings.
I was confident even as recently as a couple of weeks ago that I wouldn’t share another recipe on IronWhisk. Other projects were taking up all of my time, and ending IronWhisk with precisely one hundred recipes was an appealing idea.