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Crème Brulee with Tahitian Vanilla Ice Cream

From: Ship of the Month M/S Paul Gauguin
Serves 8 (measurements are approximate)

Ingredients Crème Brulee:
¾ cup and 2 tbsp mils
1 quart cream
1 ½ cup sugar
12 egg yokes
1 cinnamon stick
1 vanilla pod (bean)

Preparation:
Mix egg yokes with sugar until it is a clear yellow. Boil the milk and cream with the cinnamon and vanilla. Combine the sugar and egg mix to the boiling milk and cream mixture.

Ingredients Candied Fruits:
1 ½ oz dried apricots
1 ½ oz prunes
3 oz pineapple
1 ½ oz raisins (dried grapes)
6 oz honey

Preparation:
Heat honey in sauce pan until you obtain a “blonde� caramel
Add diced fruit and cook approximately 10 minutes (while fidgety)

Cooking the Crème Brulee
Begin with 8 ramekins. Place candied fruit in the bottom of each ramekin and cover with the crème brulee mixture. Bake in a 212°F (100°C) oven for 1 hour. Place in refrigerator until ready to serve.

Finishing the Crème Brulee
Make a mixture of cinnamon and sugar, and then sprinkle some on top if each crème brulee. Finish with blow torch to caramelize the sugar on top. Serve with homemade vanilla ice cream and candied fruit.

Ingredients for Vanilla Ice Cream:
16 Oz or 1 pint milk
6 egg yokes
½ cup sugar
1 Tahitian vanilla bean
Ice cream maker

Preparation:
Boil milk with vanilla bean.
Mix egg yokes with sugar until smooth and clear yellow.
Add boiling milk to egg mixture and cook on low heat for about 3 minutes.
Cool mixture very quickly in ice bath and transfer to your ice