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Aphrodisiac-Inspired Valentine's Day Dishes

Chai Tea Crème Brulee

 
Ingredients:
• 4 oz. egg yolks
• 3 oz. sugar
• 24 oz. cream
• 1 tsp. vanilla
• 4 bags chai tea bags

Method of Preparation:
1. In a saucepot, heat cream until steam is present but not boiling. Add tea bags and let steep for three to five minutes.
2. While steeping, in a bowl, whisk together egg yolks and sugar until combined.
3. Remove tea bags and gradually whisk in cream into egg mixture. Add vanilla.
4. Pour into ramekins and fill three quarters of the way.
5. Place in casserole pan and fill with hot water until it reaches halfway up the ramekins.
6. Bake in a 275°F oven until custard is set but has a slight jiggle to it.
7. Refrigerate for three to four hours.
8. Dust granulated sugar on top and use a torch to burn the sugar to create crust.

 

Raspberry Dark Chocolate Bread Pudding

 
Ingredients:
• 8 oz. raspberries
• 8 oz. semisweet chocolate chips
• 16 oz. whole milk
• 16 oz. heavy cream
• 1 tsp. vanilla
• 2 cinnamon sticks
• 1 tbsp. dark rum
• 4 whole eggs
• 4 egg yolks
• 8 oz. granulated sugar
• Dozen large croissants

Method of Preparation:
1. Preheat oven to 300°F. Take hotel pan and spray lightly with nonstick spray.
2. Whisk together sugar and egg yolks to prevent them from drying out.
3. Scald milk, cream, cinnamon, rum and vanilla and stir occasionally.
4. Temper cream mixture into yolks by pouring cream, slowly whisking at the same time. Once half the mixture is tempered whisk the egg mixture into the remaining cream. Strain.
5. Dice up bread and scatter into pan. Sprinkle raspberries and chocolate on top of bread.
6. Take custard mixture and pour on to bread and push bread around to soak up liquid.
7. Bake for about 45 minutes until golden and when touched it springs back on top.

 

Love You Latte Panna Cotta

 
Ingredients:
• 5 oz. milk
• 5 oz. cream
• 2 oz. sugar
• 2 sheets gelatin sheets
• ½ tsp. vanilla
• 1 tbsp. espresso powder
• 8 oz. cream
• Chocolate shavings, to taste

Method of Preparation:
1. Soften gelatin sheets in cold water for two to three minutes.
2. In a saucepot, heat cream, milk and sugar until steam appears but not boiling.
3. Take off the heat and add softened gelatin, espresso and vanilla.
4. Pour into ramekins or mold of choice and refrigerate until set, about three to four hours.
5. Garnish with whipped cream, chocolate shavings and dusting of espresso.

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