INGREDIENTS:
4 large egg yolks
¼ cup sugar
2 ½ cups heavy cream
1 vanilla bean, split
4 tangerines, peeled and segmented
2 Tbsp. light brown sugar
Lavender nut fricassee:
½ cup pine nuts
½ cup pistachio nuts
½ cup pecans
½ cup sugar
1 tsp. ground cinnamon
1 tsp. ground cardamom
1 ½ tsp. fresh mint, minced
1 Tbsp. lavender leaves, minced
¼ cup dried figs, diced
¼ cup golden raisins
DIRECTIONS:
For the creme brulee:
In a small stainless steel bowl, whisk yolks and sugar together until smooth. In a saucepan, warm the cream and vanilla bean over medium heat. Pour cream into egg mixture while whisking. Discard vanilla bean. Preheat oven to 300°F. Divide tangerine segments into six four-ounce porcelain ramekins. Pour custard on top of tangerines. Place ramekins in tall-sided pan and add water to reach halfway up the ramekin. Place pan in oven and bake for approximately 40 minutes until just set. Remove from oven and cool at least one hour.
For lavender nut fricassee:
Preheat oven to 350°F. In oven-proof pan, bake nuts for approximately 6-8 minutes until golden brown. Remove from oven and pourinto small stainless steel bowl. While nuts are still warm, add sugar and toss to coat nuts. Sprinkle in spices, mint, lavender and dried fruits. Allow to cool before serving.
To serve:
Sprinkle tops of custards with light brown sugar in one even layer. Using small torch, caramelize sugar lightly over the whole top. Garnish with lavender-nut fricassee.
SERVINGS: 6 servings
From: Allen Susser, Chef Allen’s, Aventura, Florida
Team: Miami Dolphins
PHOTO CREDIT: TASTE OF THE NFL/ M.JENSEN PHOTOGRAPHY
