Recipes

Romantic Crème Brulee

Ingredients

2 cups milk (you can use whipping cream too)

8 oz. cream cheese (room temperature)

6 egg yolks

½ cup sugar

1 Mexican vanilla bean

1 tsp. Mexican vanilla extract

Boiling water

Chocolate Sauce (recipe follows)

5 strawberries for garnish

Preparation

Preheat the oven at 300 degrees.

Cut the cream cheese in squares. Scald the milk with sugar, and vanilla extract. Cut the vanilla bean lengthwise and scrape the seeds. Add both seeds and pod to the milk. Once the milk is warm, add the cream cheese and whisk it until is thoroughly melted.

In a medium bowl, whisk the egg yolks and add half a cup of the milk mixture rapidly whisking to prevent from cooking the yolks. Add the rest of the milk and keep whisking until all ingredients are thoroughly incorporated.

Strain the milk mixture into a large measuring cup. Butter your ramekins and pour the egg mixture. Place them in a large baking dish and pour the boiling water right before placing them into the oven. Bake for 45 minutes to 1 hour.

Remove from oven and chill for at least 5 hours or over night.

Cholocate Sauce

4-5 oz Dutch milk chocolate

¼ cup butter

¼ cup water

1 tsp. Mexican vanilla extract

1 tbsp. dark corn syrup

Preparation

Melt all of the ingredients at low heat in a double boiler and stir until they are all incorporated. (Tip: Use this sauce to pour on top of your favorite fruit. It’s delicious!)

Before serving, warm up some water and place the ramekin in it for about 30 seconds. Place your serving dish on top and flip it. Garnish with the chocolate sauce and a strawberry on top.