Je suis Charlie Pulled Pork Creme Brulee

By • January 12, 2015 0 Comments

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Author Notes: Events in Paris made me want to create a dish that celebrated solidarity between our two countries. What could be more French than Creme Brulee? What could be more American than pulled pork barbecue? To combine the two made me feel part of a march I could not be present for. Je suis Charlie.Peter Hartjens

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Serves 4-6 depending on size of your dishes

  • about 2 cups smoked pulled pork shoulder
  • 2-3 cups heavy cream
  • 6 or so egg yolks
  • 1 cup barbecue glaze
  • enough good bourbon to go around
  • about a cup maple sugar flakes or superfine sugar
  • A whole lot of love, respect, affection, sympathy
  1. Smoke and pull a shoulder of pork.
  2. Make a spicy barbecue sauce and reduce to a glaze; preheat oven to 300 degrees F.
  3. Put two cups of the pork, 6 egg yolks, 1/2 half cup glaze, and three cups of cream into blender. Blend until very smooth. If mixture is too thick, add more cream or some milk. Mixture must be very smooth. Keep track of how much cream you have added. The general rule is 3 yolks for each cup of cream. If you have added more cream, add more yolks.
  4. Pour mixture into ramekins or shallow dishes
  5. Put ramekins into a pan with boiling water coming up sides half way. Bake for 30 minutes or until set
  6. Remove and chill for one hour
  7. Sprinkle heavily with maple sugar flakes or superfine sugar; Caramelize with blow torch
  8. Sing La Marseillaise and the Star Spangled Banner
  9. Say a prayer for peace, say "Je suis Charlie," then eat

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