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After a friend recommended the movie “Paris Can Wait,” with Diane Lane, I simply had to indulge her and her husband with a Chocolate Creme Brulee at our weekly dinner. This recipe is from Chocolate Epiphany by Chef Francois Payard (with delectable photography by Rogerio Voltan). We were only 4 persons, and I only had 4-ounce (not 6-ounce) ramekins, so I halved Chef Payard’s ingredients. You might try reducing the sugar just a bit further.
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This recipe packs a lot of flavor in small bites – pureed Italian caponata for the eggplant filling, cream cheese to offset the smokiness of paprika in the tart shell, and fresh oregano on the roasted grape tomatoes. Serve with a salad of mixed greens with lemon vinaigrette. Pastry and roasted grape tomatoes adapted from Tarts, Sweet and Savory by Maxine Clark; caponata adapted from the Italian Kitchen Bible by Kate Whiteman, Jeni Wright and Angela Boggiano.
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