Name: Crème Brûlée Ice Cream (Crème à la Vergeoise Brûlée)
Cuisine: French
Ingredients: 1½ cups Marsala, as dry as possible; Water as needed; ⅓ cup sugar; Pinch of salt; 8 egg yolks; 1 quart scalding heavy cream; ½ tablespoon butter; ⅔ cup dark brown sugar; 1½ tablespoons butter; 6 Bose pears, peeled, cored, and halved; ½ cup dark brown sugar

Preparation info

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

This is nothing but crème brûlée served chez Thomas Jefferson, but I have chopped the brûlée into the cream. The pears, prepared in the Savoie manner with a bit of Marsala, make this dessert the perfect blend of Savoie and USA.

Ingredients

For the Pears

1½ tablespoons butter
6 Bose pears, peeled, cored, and halved
½ cup

Method

Grease a large baking dish with 1 tablespoon of the butter. Add the pears, sprinkle them with the brown sugar, add the Marsala, and bake in a preheated 375°F oven 30 minutes, or until brown. Turn the pears over and continue to bake them until well carame