Charles Coulombeau, head chef at the restaurant ‘La Maison dans le Parc’ in Nancy and winner of the 2020 Taittinger prize, was so inspired by the revisited folk tales in our latest podcast series that he has come up with four perfect recipes for the Christmas holidays. Visit this page every week for a new recipe.
Recipe for 6 people: Butternut squash crème brûlée
The perfect cuvee to pair with this recipe: Folies de la Marquetterie and Brut Vintage cuvees
The chef’s comments: “People often use butternut squash in desserts these days. This is really one of those recipes that everyone can make. You can taste notes of cinnamon and vanilla in the crème brûlée, which are both very typical for this dessert. A simple dessert to finish off the meal, with light notes on the palate.”
The chef’s tips: “The butternut squash needs to be well-cooked (25 to 35 minutes) to give it a creamy consistency, without any lumps.”
The cuvee: “It’s the cinnamon that makes it work with the Folies de la Marquetterie cuvee, you could almost say it is like a table wine insofar it pairs so well with the whole meal.”
1 large butternut squash
375g double cream
100g brown sugar
5 egg yolks
Peel the butternut squash using a knife or by placing in the microwave for a few minutes. Cut the flesh into cubes then cook in boiling water. Once cooked, drain then weigh out 375g of flesh.
Combine the butternut squash with the cream then add the sugar. Add the egg yolks and a pinch of cinnamon. Divide the mixture into small oven-proof ramekins (either ceramic or thick glass) then cook for 25 to 35 minutes (depending on size of the ramekins used) at 140 degrees.
Leave to rest in the fridge overnight.
Before serving, sprinkle the surface with a little brown sugar then burn with a blowtorch or under the grill.