The Roof

Makes 10 servings

Crème Brûlée

3 cups whipping cream

¼ cup sugar

1 teaspoon vanilla

6 egg yolks

¼ cup sugar (in)

¼ cup sugar (on top)

Preheat oven to 300 degrees F. In a medium heavy saucepan heat whipping cream just until it comes to a boil. Meanwhile, in a medium bowl whisk egg yolks, sugar and vanilla until combined. Gradually whisk warm cream into egg yolks mixture. In a small saucepan melt and burn sugar to light caramel color and gradually whisk into mixture until well blended.

Place ten- 2 ounce ramekins in a 13×9 inch baking pan. Divide cream mixture evenly in ramekins. Place baking pan into oven and pour hot water into baking pan until about ¼ inch deep.

Bake for 35-40 minutes (until the centers appear set when gently shaken). Remove ramekins from water, cool and chill.

To serve, sprinkle the extra ¼ cup sugar evenly over the top of the custards. Burn the sugar using blow torch until caramel brown.  Garnish with fresh berries.

Chocolate Custard

10 Servings

Ingredients:

1 ½ cups heavy whipping cream

1 ½ cups whole milk

¾ cup semisweet chocolate chips

3 egg yolks

2 eggs

¼ cup sugar

Raspberries, for garnish

Mint leaves, for garnish

In a medium saucepan, heat cream and milk until it just comes to a boil. Stir in chocolate chips and remove from heat. Meanwhile, in a medium bowl, whisk egg yolks, eggs, and sugar until combined. Gradually whisk warm chocolate cream into egg mixture until well blended.
Pour into ten 2-ounce ramekins. Bake at 300 degrees for 35-40 minutes with a pan of hot water on the rack below to create steam.
May be served at any temperature, garnish with raspberries and a mint leaf.
Pedro Mauricio, Executive Chef, The Roof Restaurant
This week's recipe is courtesy of Temple Square Hospitality Corporation and the Deseret News Marketing Department.

French Silk Chocolate Mousse

One secret to this dessert is the whipped topping that helps stabilize the chocolate-cream mixture. The Roof uses a non-dairy topping only available in commercial food service operations, but Cool Whip is a similar product.

7 ounces dark chocolate
5 ounces corn syrup
10 ounces non-dairy topping such as Cool Whip
5 ounces heavy whipping cream

Directions

Melt chocolate. Add corn syrup, mix well. In a separate bowl, whip cream until heavy and smooth. Fold in topping (Cool Whip).

Fold in chocolate mixture with cream mixture until chocolate is well dissolved. Do not overmix, or the mixture may break down. Serves 7.

Carrot Cake

1 cup salad oil

4 eggs

2 cups sugar

½ cup golden raisins

3 cups shredded raw carrot

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons ground cinnamon

2 cups all-purpose flour

In a large bowl combine sugar, oil, and eggs mixing until creamy.  Add dry ingredients and mix well.  Stir in golden raisins and shredded carrot and beat until well blended.  Pour batter into a prepared 8×10-inch greased pan and bake at 350 degrees for 45-50 minutes.  Place on cooling rack, when completely cool frost with Cream Cheese Icing.

Cream Cheese Icing

1 pound cream cheese

½ cup butter

5 cups powdered sugar

2 teaspoons vanilla

Beat cream cheese and butter until blended.  Add powdered sugar and vanilla; beat until smooth and fluffy.