Creme Brulee with Tahitian Vanilla Ice Cream
M/S Paul Gauguin
Ingredients:
3/4 cup + 2 Tbs Milk
1 quart Cream
12 egg yolks
1 cinnamon stick
1 vanilla pod (bean)
Preparation:
Mix eggs yolks with the sugar until smooth and clear yellow. Boil the milk and the cream with the cinnamon and vanilla. Combine the eggs/sugar mixture with the boiling cream/milk.
Ingredients: Candied Fruit
1 1/2 ounces dried apricots
1 1/2 ounces prunes
3 oz pineapple
1 1/2 oz raisins (dried grapes)
6 oz honey
Preparation: Candied Fruit
Heat honey in sauce pan until you obtain a "blond" caramel. Add diced fruit and cook approximately 10 minutes (while fidgety).
Cooking the Creme Brulee
Begin with 8 ramekins. Place candied fruit in the bottom of each ramekin and cover with the creme brulee mixture. Bake in a 212 F (100 C) oven for 1 hour. Preserve in refrigerator until ready to serve.
Finishing the Creme Brulee
Make a mixture of cinnamon and suger, then sprinkle some on top of each creme brulee. Finish with blow torch to caramelize the suger on top. Serve with homemade vanilla ice creme and candied fruit.
Ingredients: Vanilla Ice Cream
16 oz (1 pint) Milk
6 egg yolks
1/2 cup sugar
1 Tahitian Vanilla Bean
Ice Cream Maker
Preparation: Vanilla Ice Cream
Boil milk with the vanilla bean. Mix egg yolks with sugar until smooth and clear yellow. Add boiling milk to egg mixture and cook on low heat fro about 3 minutes. Cool mixture very quickly in an ice water bath and transfer to your ice cream maker.
Serves 8
Courtesy of Executive Chef Tobias Schreiber, Radisson Seven Seas Cruises
 Radisson Seven Seas Cruises |
 Paris Casino Las Vegas |