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Crème BruleeAfter growing up in Idaho, graduating from University of Arizona and the Horst Mager Culinary Academy, then traveling the world in search of new techniques, Mortimer returned to his home state in the early 1990's to apply the cooking styles of the world to the foods indigenous to Idaho. Jonathan and his wife Shara are the owners of Mortimer's Restaurant in Boise. Mortimer's boasts a 5 star rating by the Restaurant Ratings and Standards Commission and is the recipient of many awards including Wine Spectators Award of Excellence. He also hosts his own radio show called "Radio Café" which broadcasts on 670 KBOI. 1 qt. ½ and ½ ¾ cup sugar 2 vanilla beans 6 eggs Steep ½ and ½ with sugar and vanilla beans. Remove pan from heat and whisk in the eggs. Strain through a chinoix and bake in custard cups in a bain marie at 325 degrees for one hour or till set. For anise Crème Brulee: Poach anise stars, cinnamon stick and saffron before adding eggs For pumpkin Crème Brulee: Replace 2 cups of the ½ and ½ with 2 cups of pumpkin puree and lightly season with ground ginger, allspice, clove, ground cinnamon and molasses. To Finish: Sprinkle one teaspoon sugar over each custard and brown with a torch |
