Tria Restaurant's Creme Brulee - Fox 2 News Headlines

Tria Restaurant's Creme Brulee

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    Wednesday, July 23 2014 12:08 PM EDT2014-07-23 16:08:32 GMT

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

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  • Sunday Brunch with Joe Muer Seafood

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    Joe Muer Seafood stops by the Fox 2 kitchen to prepare something off their new Brunch Menu. Shrimp Grits with Andouille Sausage and Poached Eggs Ingredients: Two Shrimp, uncooked and deveined Andouille sausage, sliced Cajun seasoning Two eggs, poached Swiss chard or any other leafy green vegetable Etoufee Sauce (see recipe) Creamy Grits (see recipe) 1. Take two shrimp and rub them in Cajun seasoning and oil. Drop...
    Joe Muer Seafood stops by the Fox 2 kitchen to prepare something off their new Brunch Menu. Shrimp Grits with Andouille Sausage and Poached Eggs Ingredients: Two Shrimp, uncooked and deveined Andouille sausage, sliced Cajun seasoning Two eggs, poached Swiss chard or any other leafy green vegetable Etoufee Sauce (see recipe) Creamy Grits (see recipe) 1. Take two shrimp and rub them in Cajun seasoning and oil. Drop...
  • Radish recipes

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Get this recipe courtesy of Chef Tim Enfield from Tria Restaurant inside The Henry in Dearborn.

Ingredients:
8 oz. Fresh egg yolks
½ lb. Cane sugar
5 oz. Heavy cream
1 ½ Vanilla beans, split and scraped

Method:
Heat oven to 325°F.
Heat cream; add vanilla bean seeds.
Bring cream mixture to 158°F, and cover with plastic wrap, set aside.
Combine yolks and sugar together until well blended. Add warm liquid to egg mixture, strain and pour into serving dishes. Place the custard in a water bath and place in the oven and cook until the custard is set about 20 minutes.
Remove from oven an allow to cool. Cover with plastic wrap and keep refrigerated until need.

Assembly:
Dust with a 80% white sugar to 20% brown sugar mixture over the top of the custard evenly and torch or broil until caramelized. Garnish with fresh berries and mint.

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