Roasted Rosemary Cauliflower
Grilled Cinnamon-Sugar Otis Orchards Summertime Peaches
Asian- Style Marinated Flat Iron Steak with a Walla Walla Sweet Onion Slaw
Lemon and Ginger-Garlic Crusted Shrimp with a Sweet and Spicy Papaya and Pineapple Salsa
Teriyaki Grilled Salmon
Mad Bomber Beef Marinade
Lemon Pepper Chicken Marinade
Clinkerdagger's Burnt Cream
1 pint whipping cream
1/2 cup granulated sugar
4 egg yolks
1 Tbsp. vanilla extract
Sugar for the topping: 4 Tbsp to 1 tsp. brown sugar
Preheat oven to 350 degrees. Heat cream over low heat until bubbles form around the edge of the pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat into cream. Stir in vanilla and pour into six 6-ounce custard cups. Place custard cups in baking pan that has about 1/2 inch water in the bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 teaspoons sugar blend. Place on top rack under broiler and cook until topping is medium brown. Chill before serving. makes 6 servings.
Click here for a printable card.