Fantastic Creme Brulee

4 – cups chilled heavy cream

2/3 – cup granulated sugar

Pinch of salt

1 - vanilla bean, split in half lengthwise and seeds scraped out

12 – large egg yolks

8-12 - teaspoons turbinado sugar

1. Adjust oven rack to the lower-middle position and heat the oven to 300 degrees.
2. Combine 2 cups of the cream, the sugar, and salt in a medium sauce pan. Add the vanilla seeds to the pan, submerge the pod in the cream, and bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar dissolves. Remove the pan from the heat and let steep 15 minutes to infuse the flavors.
3. Meanwhile, place a kitchen towel in the bottom of a large baking dish or roasting pan and arrange eight 4 or 5 ounce ramekins (or shallow fluted dishes) on the towel. Bring a kettle or large sauce pan of water to a boil over high heat.
4. After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.
5. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 30 to 35 minutes (25 to 30 minutes for shallow fluted dishes). Begin checking temperature about 5 minutes before recommended time.
6. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
7. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve. Recipe compliments of Cooks Illustrated

Please let me know how it goes. I love to hear from you!!!!

Tobi Roberts

Halibut with Zesty Peach Salsa

Ingredients

• 1/3 cup orange juice
• 2 tablespoons canola oil
• 2 tablespoons lime juice
• 1 tablespoons brown sugar
• 2 teaspoons grated lime peel
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 4 (6 ounce) halibut steaks

Salsa

• 2 cups chopped fresh or frozen peaches
• 1/4 cup chopped sweet red pepper
• 1/4 cup chopped red onion
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons orange juice
• 1 tablespoon minced fresh cilantro
• 2 teaspoon lime juice
• 1/4 teaspoon salt

Directions:

1. In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving.
2. If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 6-10 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa.

(Recipe from Allrecipes.com)