Veloute Vanilla Bean Crème Brulee

Photo by Toronto Beach Photo - Chef Fawzi and wife Alise.

Photo by Toronto Beach Photo – Chef Fawzi and wife Alise.

Fine dining or casual drinks and appetizers on the patio – the choice is yours at Veloute Restaurant with Chef Fawzi.

2343 Queen Street East,Toronto 416-696-7392

Velouté Bistro and Catering is a restaurant encompassing fine, old world French cuisine, infused with a new innovative style of cooking.  The result is a gastronomic experience set against the backdrop of a warm cozy well-attended urban bistro. Maintaining a high level of service, you’ll find exquisite culinary dishes in an inviting atmosphere at affordable prices.

Chef Fawzi brings a depth of knowledge to the table. A formal private Chef to the royal family Of Saudi Arabia, he completed his apprenticeship under the auspice of Chef Paul Bocuse at the “l’Auberge Du Pont” Lyon France. Fawzi then continued to master his craft, achieving the level of Saucier at “the Hotel Marriott Champ-Élysées “, Sofitel Paris Bercy , France.

Having made Toronto his home, Chef Fawzi continued to excel and succeed at a number of well – established restaurants. “Centro Grill and Wine Bar” as Saucier and “Peppino’s on the Beach” as executive Chef.   Chef Fawzi’s menu rapidly elevated the bistro to one of the top restaurants in the city.

Chef Fawzi and wife Alise

Chef Fawzi and wife Alise

Alise Matos brings equal talent and experience to the front of the house as Manager/Sommelier. The Velouté building, 20 years earlier was Alise’s first home in Toronto. Born in the North of Portugal, where wine and olive oil is much part of her DNA.  Through her years of university, she worked hard and climbed the ladder of success in the hospitality industry.  Her philosophy of services and professionalism has few limits.  Her well-rounded knowledge of cuisine rivaled only by her extensive knowledge of wine.

With the partnership of executive Chef Fawzi Kotb and Sommelier Alise Matos in life, Velouté was where they celebrated their wedding when it was Peppino’s on the beach in 2005.  This passion is still abundant in everything Velouté represents, from customer service to menu preparation.  A superlative level of professionalism and warm accommodating nature, ensures every guest a memorable dining experience

Chef Fawzi and Alise endeavour to meet and exceed every expectation of all who dine at
Velouté and together they are a formidable team.

Veloute Vanilla Bean Crème Brulee

 Ingredients

Directions

Heat the heavy cream, milk, granulated sugar and vanilla bean in a large, heavy-bottomed saucepan over medium heat.

Place the egg yolks and just a ¼-cup of cold milk or crème in mixing bowl and beat until pale yellow in color until all incorporate well.

Strain the brulee base through a fine mesh sieve and preheat the oven to 325 degrees F.

Pour the mix into 6 (5-ounce) oval ramekins or gratin dishes,

Place the dishes in a sheet pan or roasting pan.

Pour enough hot water into the pan to come up half way on the sides of the ramekins.

Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking.

To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature or place them in the refrigerator for 2 hours to completely cool.

Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a light candy coating.

Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning.

Serve once the sugar has cooled and is hard like candy.

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