• 8 egg yolks


• 1/3 cup granulated white sugar


• 2 cups heavy cream


• 1 teaspoon pure vanilla extract


• 1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.

Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles. Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes.

Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.

For best results, use a small, hand-held torch to melt sugar. If you dont have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

• 1 Cup Heavy Cream


• 1 Cup Whole Milk


• 1 ½ Cups grated Asiago cheese


• 2 tsp Truffle oil


• Cooked Lobster Meat


• Penne Noodles

Bring cream and milk to a simmer under low heat. Slowly add the grated cheese stirring it in to the sauce to melt it together. Wisk in the truffle oil and the sauce is complete.

To complete the Mac and Cheese pour sauce over cooked penne noodles and add already cooked lobster meat to a pan.

Heat until the noodles and lobster are warm and add a dash of salt and pepper, then serve and enjoy!

• 1 Teaspoon, Annatto Seeds


• 1 EA Julienne, Spanish Onions


• 1 Tablespoon, Minced Garlic


• 1 Ea, Julienne Granny Smith Apples


• 1 EA, Julienne Green Peppers


• 1 EA, Julienne Red Peppers


• 1 Teaspoon, Olive Oil


• To Taste, Salt & Pepper

In a sauté pan on low heat add olive oil, garlic and annatto seed, than add the Spanish onions sauté until translucent, add red and green peppers Sautee until everything is light wilted, take off heat. Than add the Julianne apples Light mix and reserve for the grilled pork chop.



After the pork chop is grilled lightly coat it with the sofrito and serve