Crème Brûlée
1 large egg 7 egg yolks 3 / 4 c granulated sugar 3 1 / 2 c heavy cream 1 vanilla bean
Preheat oven to 325 degrees . Place eight gratin ramekins into the bottom of a large pot and set aside .
In a bowl , whisk together the egg , granulated sugar and seven egg yolks until well beaten and set aside .
Crab and Shrimp Pasta with Sun-Dried Tomato Cream Sauce
2 qt heavy cream 3 tbsp Better than Bouillon Italian Herbs 1 tsp garlic , minced 1 tbsp Italian seasoning 8 oz cream cheese , cubed 1 1 / 2 c parmesan cheese 1 / 2 c sun-dried tomatoes , rinsed and minced Salt and pepper to taste
In a large saucepot , bring heavy cream to a simmer and whisk in Better than Bouillon , Italian seasoning and garlic . Whisk in cream cheese until melted and smooth , followed by the parmesan . When the cheeses have melted and the mixture is thick without lumps , stir in sun-dried tomatoes . Season as needed . The sauce should be white with specks of red and green . Remove from heat and cool completely before refrigeration .
In an appropriately sized pan over medium-low heat , scald the cream and vanilla bean until bubbles begin to form around the edges of the pan and the cream is heated throughout , approximately five to 10 minutes . Remove from heat . Do not allow the cream to boil .
Remove the vanilla bean , cut down its length and remove the seeds . Whisk the seeds back into the cream .
Temper the egg mixture from before with the heated cream and slowly whisk the cream into the egg mixture . Allow it to sit for 15 minutes so the flavors meld , then strain through a fine mesh sieve into a large pitcher .
Set the pot containing the ramekins on an oven rack .
Evenly distribute the mixture into the eight ramekins . Fill the bottom of the large pot with hot water to less than half of the height of the ramekins , careful not to splash or wet the custard . Cover the pot loosely with foil and push the oven rack back into the oven .
Bake for approximately 1 hour and 20 minutes or until the crèmes are set to a slight jiggle .
Wine Pairing
Vietti Moscato d ’ asti
Cook penne pasta to desired doneness and toss with crab meat and sun-dried tomato cream sauce . Season shrimp with salt , pepper and Old Bay seasoning and sear in a hot pan with oil until it is pink . Add cooked shrimp to pasta and garnish with green onions .
Wine Pairing
Louis Moreau Chablis
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