So I started out the New Year right with my Best Friend coming out to see me for a whole week. Seriously, I am happier than a clam!
Now, if you know me…or Lilly, then you know that food is pretty much a passion of ours. Has been, will be, etc. Especially since she is about to graduate with her BA of Culinary Management. We just are always craving new different foods and fun things to make.
So naturally, one of the nights she was here, we knew we needed to cook.
We were siting in a little cafe with a glass of wine and a cheese plate and decided…we wanted figs. So we thought we would make a gluten free pasta with a parmesan cheese and fig sauce.
Now, this was just in our minds so there isnt an exact recipe, but I will try my best
Parmesan Cheese and Fig Pasta
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top.
|She was a little too excited to play with fire….|
|Cracking this little baby was just perfection.|