MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Albans Mini Mascarpone Creme Brulee
Categories: Five, Cheese, Dairy, Dessert
Yield: 8 servings

2/3 c Sugar; divided
3 lg Egg yolks
1 c Heavy cream
1 Vanilla bean; split,
- scraped
1 c Vermont Creamery Mascarpone;
- room temp

Set the oven @ 325ºF/165ºC.

Whisk together 1/3 cup sugar and egg yolks in medium
bowl until well blended and mixture turns a light yellow
color.

Place cream, mascarpone, vanilla bean, and scraped out
seeds into saucepan. Cook over medium-high heat until
mixture comes to a simmer. Remove from heat. Cover; let
stand 10 minutes.

Add warm cream, a little at a time and stirring
constantly, to egg yolk mixture. Pour slowly to make
sure not to scramble the eggs. Add entire mixture back
into saucepan. Cook over medium heat until mixture comes
to a light simmer. Watch closely. Remove from heat
before mixture boils.

Pour mixture into eight St. Albans ceramic crocks or
mini ramekin dishes. Place crocks into roasting pan,
adding enough hot water into pan to come halfway up
sides of crocks.

Bake 40-45 minutes or just until creme brulee is set,
but center still jiggles. Remove crocks or ramekins from
roasting pan; refrigerate for at least one hour.

At serving time, remove creme brulee from refrigerator
and let it come to room temperature. Sprinkle remaining
1/3 cup sugar equally among the 6 dishes, spreading out
in a thin layer. Using a kitchen torch, melt sugar until
caramelized. Let cool for a few minutes before serving.

RECIPE FROM: http://allrecipes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creme Brulee French Toast From The Trojan Horse Inn
Categories: Breads, Dairy, Booze
Yield: 6 servings

4 oz Unsalted butter
1 c Firm packed brown sugar
2 tb Corn syrup
4 Croissants
5 lg Eggs
1 1/2 c Half-and-half
1 ts Vanilla
2 tb Grand Marnier
1/4 ts Salt

WARNING: Start this recipe the day before you want to
serve it, because it needs to rest in the refrigerator
overnight.

Lightly mist a 13" by 9" baking dish with non-stick
cooking spray.

In a small heavy saucepan, melt butter with brown sugar
and corn syrup over moderate heat, stirring until
smooth. Pour into prepared baking dish. Slice croissants
in half length-wise and lay in pan, overlapping slightly
if needed.

In a bowl, whisk together eggs, half-and-half, vanilla,
Grand Marnier and salt until well combined and pour
evenly over bread. Cover the dish with plastic wrap or
foil, and chill bread mixture in the refrigerator,
overnight. This will allow the bread to fully absorb the
egg-milk mixture.

The next morning, remove dish from refrigerator and set
oven @ 360+|F/182+|C. Allow dish to come to room
temperature (so you don't put a chilled dish into a hot
oven and risk cracking). Bake, uncovered, in middle of
oven until puffed and top of bread is golden, about
40-45 minutes.

Remove from oven and allow to rest for 5 or so minutes.
Cut into squares and serve, spooning some of the liquidy
caramel sauce from the bottom of the pan overtop the
servings. Maple syrup would be overkill with this,
because it is already super sweet.

Serves 6.

BREAD: Although the original recipe called for
croissants, I successfully used oblong challah rolls.
Brioche would be amazing, as well. I say use whatever
bread-type thing you need to use up! (Although, of
course, it will be most elegant with croissants.)

RECIPE SOURCE: Marc Schermerhorn channeled this recipe
from The Trojan Horse Inn in Sonoma, Calif. I believe
the inn is now closed, but it obviously is still gaining
fans because of this spectacular recipe.

RECIPE FROM: https://www.shockinglydelicious.com

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