Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Chocolate Creme Brulee

Maggiano's Little Italy Recipe

3/4 cup heavy cream
3/4 cup half And half
1/4 cup granulated sugar
1/3 teaspoon vanilla bean paste
pinch salt
2 small egg yolks
1/3 cup Callebaut Bittersweet Chocolate Pistoles
1/2 tablespoon Chocolate Godiva Liquor
6 fresh raspberries
2 fresh mint sprigs
4 tablespoons crystallized sugar

Place chocolate into a medium stainless steel bowl. Place vanilla bean paste in a saucepan with the half & half, heavy cream, sugar, and salt. Bring to a simmer and remove from heat. Place egg yolks into a separate bowl. When cream mixture has come to a simmer, gradually add half of it to yolks, whisking constantly. Stir yolk mixture back into cream mixture. Pour about 1/3 of cream mixture over the chocolate, whisk until smooth. Gradually add the rest of the cream mixture, whisking constantly. Add
chocolate Godiva liquor. Whisk to combine. Mix until smooth with an electric mixer. Strain through a fine mesh strainer.

Portion 8 oz each into 2 creme brulee dishes. Place on a sheet pans in 300 degree oven with no fan. Fill sheet pans with hot water  about 1/4 ways up the sides of creme brulee dishes. Bake with empty sheet pan on top rack. Bake approx. 40 minutes or until just set in center. **turn pans half way through baking & make sure to use flat sheet pans. Cool at room temperature. Sprinkle top of
chocolate creme brulee with the crystallized sugar. Use blow torch to caramelize until deep golden brown color is reached. Place Raspberries in center of creme brulee in a circle. Place 1 mint sprig in center, coming out from the berries.

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