Victoria MN Newspaper

Dairy Free Creme BruleeH

from Allan Orsen, husband

Victoria, Minnesota

5 egg yolks

1/2 cup unrefined cane sugar plus ...

1 Tbsp sugar for each ramekin

1 can full fat coconut milk

2 vanilla beans

To start, begin heating about 6 cups of water in a tea kettle. You'll need this hot water when you bake the creme brulee.

Turn the oven to 325.

In a small sauce pan, heat the coconut milk on low. While that's warming up, use a mixer to whip together the egg yolks and sugar until the yolks are light in color

Slice the vanilla beans lengthwise and scrape out the vanilla bean pulp. Whisk the pulp into the coconut milk.

When the coconut milk begins to simmer, remove the pan from the heat and slowly pour a small amount into the egg yolk mixture as you stir. This will help temper the eggs. Allow that to sit for just a short minute, then add the rest of the coconut milk and stir until well combined.

Place 5 or 6 ramekins in a shallow baking dish and fill each with the coconut mixture. From the tea kettle, pour the hot water into the baking dish so that the water comes roughly to halfway up the ramekins.

Very gently place the baking dish into the oven and bake for 30 to 35 minutes or until the custard has set but still wiggles a bit. Let cool.

When the ramekins have cooled to the point you can handle them, sprinkle a tablespoon of sugar over the top of each dish and use your butane torch to heat the sugar until brown and crisp.

Writes Allan, "This is fun to make, fun to serve, and fun to eat. It adds a touch of flare to any dinner."

Perfect Public Works MixH

from Sue Orsen, the editor

Victoria, Minnesota

1 tsp Worcestershire sauce

1 tsp + 3 shakes tabasco sauce

1 tsp garlic salt

1 1/2 tsp savory seasoning salt

1/2 lb. butter

1 big box rice chex (not super size)

1/2 big box cheerios

1 pkg pretzel sticks

1 lb. salted peanuts

Mix all together. Bake 30 minutes in 300 degree oven. Stir a couple times while baking.

Writes Editor Sue, "I got this recipe years ago from an old Public Works friend. It was her secret recipe and she only shared it with me because I loved it so much. It is the best chex mix I've ever eaten. My friend died this year and so I think it's okay to share it now. The secret ingredient is probably the tabasco sauce."

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