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Crème Brulee is a classic - and relatively easy to prepare. Here's a good tip: add some of the recipe's sugar to the bottom of the pan with cream to help keep the bottom from scorching. Remember to combine your egg mixture and hot cream together a little at a time so the eggs don't curdle. The water bath in the oven keeps your custards from cracking or becoming rubbery. This dessert is sort of a blank canvas...you can add orange peel, almond extract, coconut or pistachios to drastically change the flavor profile.
Chicago native Dale has been a chef for six years, with plans underway to open his own restaurant. Whether he's cooking four-star meals, diving, or doing gymnastics, Dale's competitive edge is undeniable. He has created something he calls "flavor math," where the right number of spices can bring the perfect flavor and taste. He uses French American cultural influences in his cooking, and is serious about putting his skills to the ultimate test. He loves the fact that the other contestants could be "out-cooked by a queer." Dale will say what everyone else is thinking.
