The Chef: Freddy SevillaThe Restaurant: Brio Tuscan Grille in Pembroke PinesThe Dish: Vanilla Bean Creme Brulee
16 oz. of heavy cream1/2 cup of sugar (divided)1 Tbs of vanilla extract1/2 of a vanilla bean, slit and scraped3 large egg yolk1 qt of hot water
Method of Preparation:
-In a deep pot, over medium heat add heavy cream, 1/4 cup of sugar, vanilla extract and vanilla bean. Let this come to a boil. Then, let it simmer for 15 minutes.
-Next, let the cream cool down and remove the vanilla beans.
-After, whisk the egg yolks. Then, add 1/4 cup of sugar and whisk again. Now, slowly combine the cooled down cream mixture with the eggs. Make sure to do this process slowly, so the eggs don't start cooking.
-Transfer the cream into 4 oz. baking dishes. Add hot water to a baking pan and place the ramekins inside. The water should reach half of the ramekins. This will create a vapor steam while cooking.
-Bake for about 40 minutes in a 275 degree oven or until the creme brulee is set, but trembling in the center.
-Refrigerate the creme brulee for two hours.
-Lastly, add some sugar over the top and using a torch (or the oven broiler) create a crispy crust.
You can garnish with a strawberry and powdered sugar.
Serving Suggestion: Cabernet Sauvignon
FOR MORE INFORMATION:
Take a printed copy of the recipe to the restaurant and receive a complimentary Dolchino Dessert. (Valid at The Shops at Pembroke Gardens or The Village at Gulfstream Park locations. Expires September 25, 2011. One coupon per table. Code LSM3012.)
BRIO Tuscan Grille14576 SW 5th StreetPembroke Pines, FL 33082(954) 431-1341www.brioitalian.com