EatinEatOut : Spring 2013
25 WWW.EATINEATOUT.CA 1. Place 6 - 1/2 cup ramekins into a 13" x 9" baking pan; set aside. 2. In a bowl with pour spout or 4-cup glass measuring cup, whisk together milk, liquid eggs, sugar, tangerine rind and almond extract. Pour mixture evenly among ramekins, place baking pan into preheated 350ºF oven. Fill pan halfway up the sides with boiling water. Bake for about 35 minutes or until sides are set and centre is still slightly jiggly. 3. Carefully remove pan from oven and using tongs lift each ramekin out of the water; place on cooking rack. Let cool for about 2 hours or until room temperature. Cover and refrigerate ramekins for at least 4 hours or until cold. Topping: In a small bowl, stir together sugar and cinnamon. Using paper towel, gently pat moisture off top of each brulee. Evenly sprinkle 2 tsp of the mixture over top of each creme brulee. Holding kitchen torch about 3 inches from custard, caramelize sugar moving back and forth until sugar is melted and light golden brown. Serve immediately or refrigerate for up to 4 hours to chill custard again. You can keep custard (without brûlée topping) covered and refrigerated for up to 2 days. Serves 6. 1-3/4 cups evaporated milk 1 cup Egg Creations French Toast Blend, Cinnamon, well shaken 1/4 cup granulated sugar 1/2 tsp finely grated tangerine or orange rind (use a microplane) 1/4 tsp pure almond extract 2 Tbsp slivered or sliced almonds Topping: 3 Tbsp (45 mL) granulated sugar Pinch ground cinnamon Tangerine Almond Crème Brûlée This is a guilt-free brûlée, if you want it really rich and creamy swap out the milk for 35% cream! 1. Heat broth in a large pot over medium-high heat until it starts to simmer. Add garlic, ginger, scallions, soy sauce, chilli, vinegar and sugar; bring to a boil. Reduce the heat to medium, to rapid simmer. Add rice noodles and mushrooms. Simmer for 3-5 minutes. 2. Slide Egg Creations into the hot broth mixture. TIP: if you want the egg to be finely shredded, stir rapidly. If you prefer larger chuncks only stir once or twice clockwise. Let gently simmer for 3 minutes. Remove from heat. 3. Stir in baby spinach, cover and allow to wilt. Serves 4-6. 8 cups lower sodium chicken broth 4 large cloves garlic, minced 3 Tbsp ginger, minced 3 scallions, thinly sliced 2 Tbsp lower sodium soy sauce 1 fresh green chilli, minced (or 1/2 tsp dried chilli flakes) 2 Tbsp rice vinegar 1 Tbsp brown sugar 1/2 pkg (1/2 lb) rice noodles 10 whole cremini or shiitake mushrooms, sliced thinly 1 cup Egg Creations Original, well shaken 3 cups baby spinach Hot & Sour Soup This soup has a delightful taste. If too sour, add more sugar, if not enough, add more vinegar - it's up to you. We've gone all veggie, but you can add raw shrimp or cubed chicken when you add the noodles and mushrooms.