BEEF BOURGUIGNON

Straight from the kitchen of the S.S. Catherine , our Super Ship in Burgundy & Provence, comes this classic Burgundian recipe. It is prepared in the traditional oven method used by the French. You’ll also find a wine pairing from our onboard sommelier. To top it all off, a sweet treat recipe from our pastry chef.

Cr Me Br L E

Ingredients

4 ¼ cups heavy cream

16 yolks (approximate)

1 cup sugar

Preparation

1 teaspoon vanilla bean paste

¾ cup brown sugar

1. Mix together the egg yolks and granulated sugar until well combined. Gradually stir in the hot cream. Add the vanilla and salt.

2. Divide the custard mixture equally among your ramekins. Bake at 195° F for 40-65 minutes, depending on the ramekin size. (do not use a bain-marie for this recipe)

3. Cool the custards down to room temperature. Never refrigerate before serving, as it may prevent the sugar from caramelizing.

4. Top with brown sugar, then torch them just before serving. If you do not have a torch, you can achieve a similar effect by broiling the custards for a few minutes.