2 days ago

Edible Dallas Fort Worth
It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: Just check out the amazing chef "fighters" and be amazed!!!VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY Here's to meats, beers and finding a cure for MS!!#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group ... See MoreSee Less
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The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Chef Milton’s Crème Brûlée

6 Servings

For Custard

6 duck eggs, yolks only (or 9 chicken egg yolks)
Scant ½ cup granulated sugar
¾ teaspoon vanilla
3 cups heavy cream
⅜ teaspoon Chef Milton’s Lavender Sea Salt

For Carmelized Top

2 tablespoons plus 2 teaspoons granulated sugar
Heavy pinch of Chef Milton’s Lavender Sea Salt

Preheat oven to 350° F.


In a saucepan, warm the cream. It should be hot, not bubbling or boiling. Mix eggs yolks and sugar until well incorporated. Gradually stir in the hot cream. Add the vanilla and lavender salt. If necessary, pour mixture through a strainer to eliminate any solid bits of yolk.

Put a cloth dishtowel in the bottom of a deep casserole (glass or metal), and then place six ramekins in casserole (on top of towel). Pour custard into each ramekin (about ¾ full).

Before baking, add water to the bottom of the casserole, enough to come halfway up the sides of the ramekins. (The water, which soaks the dishtowel, insulates the ramekins and evenly distributes the heat.) Bake until set, approximately 25 minutes. Cool and then refrigerate.


Combine sugar with Lavender Sea Salt. Discard any large lavender buds; they will burn during torching. Dab moisture from the tops of the custards. Sprinkle each with the sugar mixture—about a teaspoon per ramekin— creating a light, even layer. Hold medium-flamed torch about 2 to 3 inches over each ramekin. The sugar will begin to turn brown and bubble as it caramelizes, about 20-30 seconds per ramekin. The tops harden while the custard stays cool. Serve within an hour. Caramelized tops eventually soften.


Chef Milton prefers using a kitchen torch, a gadget that is relatively inexpensive. Any home propane torch will do. This step can also be accomplished with a broiler but it’s trickier. Consult your favorite cookbook or online resource.

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Chef Milton Aschner is the owner of Chef Milton’s Gourmet Salts.

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