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1. Oysters with Gazpacho Vinaigrette

2. Mixed Nantucket Field Greens with Arugula Oil and Preserved Lemon Vinaigrette

3. Maryland Crab Cakes

4. Creme Brulee

Book Description

The Nantucket Restaurants Cookbook is exactly that, a collection of menus from a whole host of restaurants on Nantucket Island. And for such a small island, Nantucket has a lot to offer the hungry gourmet. Samara Farber Mormar, a former chef, is a Nantucket resident and loves everything about the island. Her coauthor, Melissa Clark, is a cookbook writer and columnist for The New York Times. Together they interviewed the chefs and owners of 18 Nantucket restaurants and wrote a chapter on each.

... (more)

The Nantucket Restaurants Cookbook: Menus and Recipes from the Faraway Isle

Authors: Melissa Clark, Samara Farber Mormar

Date: April 2001

ISBN: 0375504249

Publisher: Villard

Hardcover

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• 2 cups heavy cream

• 4 large egg yolks

• 1/3 cup granulated sugar

• 1/2 vanilla bean, halved lengthwise and scraped

• 3 tbsp. superfine sugar

1. Preheat the oven to 350 F. To prepare the custard, in a medium bowl, whisk together the cream, egg yolks, granulated sugar, and vanilla scrapings. Strain the mixture through a fine sieve, then divide it among six 4-oz. ramekins.

2. Arrange the ramekins in a baking pan and place it on the oven rake. Pour enough very hot water into the baking pan to reach two thirds of the way up the sides of the ramekins. Cover the baking pan with foil and prick in a few places with a knife. Bake the custards for 40 to 45 minutes, or until set around the edges but still slightly loose in the center. Transfer the ramekins to a rack and let cool, then cover and refrigerate for at least 6 hours to overnight.

3. Right before serving, sprinkle a thin, even coating of the superfine sugar on the surface of each custard. Use a preheated broiler or a blowtorch to caramelize the sugar. It will take about 1 to 2 minutes in a broiler, about 30 seconds with a blowtorch.

More From This Book:

1. Oysters with Gazpacho Vinaigrette

2. Mixed Nantucket Field Greens with Arugula Oil and Preserved Lemon Vinaigrette

3. Maryland Crab Cakes

4. Creme Brulee

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