Saucy's Catering


 Crème Brûlée with Real Vanilla Bean
Serves: 5 
2 cups whipped cream 
1/2 cup sugar 
1 vanilla bean, split lengthwise 
5 large egg yolks 
10 teaspoons sugar, for topping 
1 pint raspberries 
Preheat oven to 325 degrees.  Place 5 ramekins in one 9x13 pan.  
Mix cream and sugar in medium heavy saucepan.  Using a small sharp knife, scrap the seeds from the vanilla bean.  Add seeds and bean to saucepan.  Stir over medium heat until sugar dissolves and mixture come to simmer.
Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors.  Strain into large measuring cup.
Whisk yolks in medium bowl until well blended.  Gradually whisk in hot cream mixture just to blend.  Divide mixture among dishes.  Pour enough hot water into pan to come halfway up the sides of the ramekins.  Carefully transfer pan to oven. 
Bake custards until almost set in center when pans are gently shaken, about 40-50 minutes.  Using a metal spatula or tongs, transfer bowls to cooling surface.  Cool 30 minutes.  Chill at least 3 hours and up to 2 days.
TO SERVE: Sprinkle 2 teaspoons sugar evenly over each custard.  Working with 1 custard at a time, hold blowtorch so that flames is 2 inches above surface.  Direct the flame so that sugar melts and browns.  Refrigerate until custards are firm again but topping is still brittle, no longer than 4 hours. 
Garnish with berries.
NOTE:  This is my absolute favorite dessert.  And anyone who knows me well, knows that I am not a big dessert eatter.  That being said, my custard cups are a bit larger than most ramekins (because I'm a piggy) so you might actually be able to get 6 servings from this recipe.
Club Cracker Cookies

42 club crackers
1/2 cup of sugar
1/2 cup of butter
1 tsp. vanilla
1 cup of chopped pecans

Cook butter and sugar (medium heat) to boil, about 2 minutes.  Add 1 tsp. vanilla. Line cookie sheet with foil, spray with Pam and place crackers side by side on sheet.  Pour cooked sauce over crackers and cover with 1 cup of chopped pecans.  Bake at 350 for 10 minutes.  Cool and break apart.
NOTE: These cracker/cookies are so popular and I have had many requests for the recipe.  You may want to double this recipe as I am sure you will have to share.
 Strawberries Romanoff 
Serves 4 
1 pound strawberries, rinsed and hulled 
16 oz. sour cream 
¾ cup brown sugar 
4 tablespoons brandy 
Whisk together sour cream, brown sugar and brandy until smooth.  Let mixture stand for 2-3 minutes.  Put strawberries in a stemmed wine glass and spoon over the sauce

 Homemade Crème Fraîche 
Time required: 8-14 hours 
1 cup whipping cream 
2 tablespoons buttermilk 
Add cream and buttermilk in a glass jar, cover and shake to combine.  Let stand at room temperature (about 70 degrees F.) until the bacterial cultures act on the cream (8 to 24 hours).  Stir well and refrigerate until ready to use.  Use within 10 days. 
Crème Fraîche is a French term meaning "fresh cream" but it’s actually not fresh cream.  It's a soured cream with an amazing flavor and texture.  When whipped, crème fraîche turns into a beautiful, fluffy whipped cream.  Add a little sugar and vanilla to it for a creamy dessert topping.  Or make it savory with a pinch of salt, herbs or your favorite spices.  Crème fraîche is particularly useful in finishing sauces in French cooking because it does not curdle.  However, crème fraîche made with a low fat content will curdle when heated

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