Chef-restaurateur Michel Richard modified the recipe for Cream of Wheat Creme Brulee he published in "Happy in the Kitchen" (Artisan, 2006) for the menu he devised for OpenSkies airline's route between Washington and Paris.
Make Ahead: The pudding needs to be refrigerated for at least 2 hours and up to overnight. Unless you don't mind if the topping weeps, add it just before serving.
- 2 cups whole milk (do not use low-fat or nonfat)
- 4 large egg yolks
- Pinch fine sea salt
- 1/2 cup sugar
- 1/4 cup uncooked Cream of Wheat Enriched Farina, 2 1/2 Minute
- 1 teaspoon vanilla extract
- 1 cup strawberries, hulled and cut into quarters
- 1/2 cup blueberries
- 1/2 cup strawberry jam
- 1/2 cup raspberries
Have four 8-ounce ramekins at hand.
For the custard: Whisk together the milk, egg yolks, salt, sugar, Cream of Wheat and vanilla extract in a large microwave-safe bowl. Microwave on HIGH, uncovered, for 3 minutes, then whisk until smooth.
Return the mixture to the microwave and cook on HIGH for 1 minute at a time, whisking at each interval, until it is thickened and has the consistency of pudding that hasn't set yet. (It should take 3 minutes.) Divide the custard evenly among individual ramekins. Cover each one with plastic wrap pressed directly onto the surface of the custard and refrigerate them for at least 2 hours or overnight.
For the topping: Combine the strawberries and blueberries in a large bowl. Fold in the jam to coat the berries; if the jam is thick, heat it slightly to loosen it, but let it cool before folding in the fruit. Gently fold in the raspberries.
To serve, spoon the berry mixture over the chilled bowls of custard.
From chef-restaurateur Michel Richard.
Tested by David Hagedorn.
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