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Provencal Coq au Vin with Crusty Bread
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Buttery Creme Brulee with Gruyere
Buttery Creme Brulee with Gruyere -- bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb creme brulee
- 1 tbsp unsalted butter
- 2 tsp shallot
- 1 medium fresh thyme
- 1 lb dry white wine
- a pinch kosher salt
- 4 oz cracked black pepper
- to taste flaky salt
Method
Step by step
- Bring the cold ingredients to room temperature so everything blends evenly.
- Mix the base until just combined -- overworking is what makes a bake tough.
- Get it into the oven promptly and resist the urge to open the door early.
- Let it cool and set properly; the patience is what makes it clean to slice.
Keep cooking
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