McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.

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Creme Brulee with Strawberries



CREME BRULEE with STRAWBERRIES
McCormick and Schmick's Recipe

Serves 4

10 egg yolks
1 quart heavy cream
4 oz granulated sugar
1/2 ea vanilla bean
2 cups strawberries
2 tablespoons granulated sugar
1 pinch kosher salt
1 teaspoon granulated sugar for each to caramelize for service

Reserve a couple of small, nice looking strawberries for garnish. Wash, hull and slice the remaining strawberries and toss in the 2 tablespoons of sugar. Set the berries aside to macerate while you prepare the custard.

Scald the cream in a heavy bottom pan. Scrape out the vanilla bean and add to the scalded cream. Add the macerated strawberries and their syrup to the mixture and whisk for a minute. Combine the yolks and sugar in a mixing bowl and mix well. Slowly pour the scalded cream strawberry vanilla mixture into the sugar and eggs while whisking. Strain the mixture, skim the froth and portion into individual custard cups or shallow brulee dishes.

Bake covered in a water bath for 30 minutes at 325 degree or till the centers are just set. Cool slightly or completely before caramelizing the tops immediately before service. Sprinkle the top with 1 teaspoon of sugar and caramelize it with a pastry torch. Before the crust cools, place a strawberry on top for garnish.

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