VANILLA CRÈME BRÛLÉE

Vanilla Crème Brûlée

EQUIPMENT NEEDED

• Knife

• Cutting board

• Saucepan

• Fine sieve

• Culinary torch

CRÈME BRÛLÉE INGREDIENTS

• 2 cups heavy cream

• 1 whole vanilla bean (or 2 tsp pure vanilla extract)

• 5 large egg yolks

• 1/2 cup granulated sugar (plus more for topping)

• Pinch of salt

TROPICAL FRUIT SALSA INGREDIENTS

• 1 ripe mango, diced

• 1/2 cup pineapple, diced

• 1/2 cup papaya or kiwi, diced (optional but adds variety)

• 1/4 cup red bell pepper, finely diced

• 1 small jalapeño or red chili, finely minced (seeds removed for less heat)

• 1/4 cup red onion or shallot, finely chopped

• Juice of 1 lime

• 2 tbsp fresh cilantro or mint, chopped

• Whipped cream

CRÈME BRÛLÉE INSTRUCTIONS

1. In a saucepan, combine heavy cream and the split vanilla bean (scrape out the seeds and add both seeds and pod). Heat gently over medium heat until just before boiling. Remove from heat and then let it steep for 15 minutes. If using vanilla extract, stir it in after heating and steeping.

2. In a mixing bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened (about 1–2 mins).

3. Slowly pour warm cream into yolks while whisking constantly to avoid scrambling.

4. Strain mixture through a fine sieve into a pouring container (removes any cooked egg bits or vanilla pod).

5. Divide custard into 4–6 ramekins. Place ramekins in a baking dish and fill the dish with hot water halfway up the sides (water bath).

6. Bake for 35–45 minutes, until custard is set but still jiggly in the center. Cool to room temp, then chill at least 2 hours (or overnight).

7. Before serving, sprinkle 1–2 teaspoons sugar on top of each custard.

8. Use a kitchen torch to melt and caramelize sugar until golden and crisp.

9. Garnish with tropical fruit salsa and whipped cream.

TROPICAL FRUIT SALSA INSTRUCTIONS

1. Dice all fruits and vegetables into small and uniform pieces for the best texture and presentation.

2. Mix everything together in a bowl.

3. Taste and adjust salt, lime juice, and heat as needed.

4. Chill for 15–30 minutes before serving to let flavors meld.

Other Buccaneers Game Day Recipes

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CALAMARI

BLACKENED SNAPPER

COLOMBIAN BUÑUELOS

Colombian Buñuelos

Buñuelos are a traditional Colombian holiday treat that are savory with a little touch of sweetness. These special cheese fritters are typically enjoyed with hot chocolate or coffee. Give this recipe a try, courtesy of Peoples Gas utility technician Marcus Dosal and his wife, Stephanie.

20

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS:

• -Vegetable oil for frying

• -3/4 cup cornstarch

• -1/4 cup yucca flour

• -1/2 cup grated cheese (queso fresco)

• -1 cup grated feta cheese

• -2 whole eggs

• -2 tablespoons sugar

• -1/4 teaspoon baking powder

• -salt to taste

• -1 tablespoon whole milk

DIRECTIONS

1. Mix all ingredients in a bowl minus the oil until you get a dough texture.

2. Form small balls for cooking.

3. Heat vegetable oil to 300°F in a large pot.

4. Slowly and carefully drop the balls into the oil.

5. Cover the pot for 3 to 4 minutes.

6. Turn the heat up and fry until golden brown.

7. Remove and lay in a plate lined with paper towels.

GARLICKY POTATO AND BABY SPINACH GRATIN

Garlicky Potato and Baby Spinach Gratin

If you’re looking for something to bring to holiday potluck, here’s a dish from Kathy Stokes, executive assistant for Peoples Gas. This Garlicky Potato and Baby Spinach Gratin is super simple to pull together. Add the optional bacon if you don’t want to take leftovers home!

15

Minutes Prep Time

30

Minutes Cook Time

4

Servings

INGREDIENTS:

*you will need a mandolin to slice the potatoes

• 1 cup heavy cream

• 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese

• 1/4 cup plus 2 tablespoons Parmigiano Reggiano

• 1 teaspoon Kosher salt

• 1/4 teaspoon freshly ground pepper

• Pinch of freshly grated nutmeg

• 1 tablespoon unsalted butter

• 3 ounces baby spinach (4 cups) - use raw spinach, wash and lay flat

• 1 garlic clove minced

• One 1/2 pound baking potato, peeled and sliced, on a mandoline, 1/16 inch thick

• Optional- 1 package of bacon- cook to a crisp before adding

DIRECTIONS

1. Heat oven to 450°F

2. Butter an 8-by-13-inch baking dish. In a glass measuring cup, combine the cream with 1/4 cup of the Parmesan and Parmigiano Reggiano and the salt, pepper and nutmeg.

3. In a medium skillet, melt the butter. Add the baby spinach and minced garlic and cook over moderately high heat, tossing, until spinach is wilted, about 1 minute.

4. Layer the potatoes, spinach and cheese in the baking dish. Pour the cream over the top and shake the dish to distribute evenly. Sprinkle the remaining tablespoons of Parmesan and Parmigiano Reggiano over the top and bake for about 20 minutes, or until browned, bubbling and the potatoes or tender. Let rest 5 minutes before serving.

BREAKFAST BISCUIT BAKE CASSEROLE

Breakfast Biscuit Bake Casserole

Breakfast is done! A favorite recipe submitted by team member Lori, a marketing coordinator for Peoples Gas.

The precise temperature control of natural gas is perfect for frying bacon that is nice and crispy for this dish. Yum!

15

Minutes Prep Time

30

Minutes Cook Time

6

Servings

INGREDIENTS:

*you will need an 11x17 pan

• Package of bacon (yum, bacon!)

• 1 can refrigerated biscuits

• 5 eggs

• 8 oz. shredded cheddar cheese

• ¼ cup milk

• *Optional- you can use Simply Potatoes Shredded Hashbrowns in place of biscuits if you choose.

DIRECTIONS

1. Heat oven to 350°F

2. Fry bacon, let cool then crumble

3. Cut biscuit dough into fours

4. Mix your eggs, ½ of the crumbled bacon, ½ of shredded cheese and all the biscuit pieces

5. Pour mixture into a lightly greased 11x17 casserole pan

6. Bake uncovered 20 minutes

7. Top with remaining cheese and bacon and bake for 10 minutes more

8. Time to eat!