Crème brûlée

UrbanoeFresco!
           Your Bite of Italy

    Creme Brulee

       Dessert  

Marinara (English: "mariner's") sauce is an Italian tomato sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives, spices, and a dash of wine

This sauce is widely used in Italian-American cuisine, which has greatly diverged from its Old World origins.

Italians refer to marinara sauce only in association with other recipes. For instance, spaghetti alla marinara literally translates to "spaghetti mariner's style" (from the adjective marinara with the feminine suffix -a pertaining to salsa, Italian for "sauce", and also to maniera, Italian for "style"), but tomato sauce alone in Italy is called sugo/salsa al/di pomodoro or pummarola (the latter being Neapolitan language).

This is not to be confused with spaghetti marinara, a popular dish in Australia and New Zealand, where a tomato-based sauce is mixed with fresh seafood.

" Buon appetito."

Ingredients Serving for 5 person 

• 6 egg yolks
• 6 tablespoons white sugar, divided
• 1/2 teaspoon vanilla extract

• 2 1/2 cups heavy cream
• 2 tablespoons brown sugar

Directions

• Prep
  10 m
• Cook
  30 m
• Ready In
  2h 60 m

1. Preheat oven to 300 degrees F (150 degrees C).
2. Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
4. Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
6. Preheat oven to broil.
7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
8. Remove from heat and allow to cool. Refrigerate until custard is set again.