The Masters Champions dinner finally arrived and we celebrated our 4th year of hosting the traditional event.
I was anxiously awaiting to see what Patrick Reed was going to select for his Champions Dinner. He definitely went All-American menu and we followed his lead to the "Tee"...no pun intended.
Since our dining room/wine cave/grotto is still under construction, our friends were kind enough to open their home for our annual event and our group gained another new couple this year.
Unbeknownst to me, the customized and personalized printed menu that I did for everyone at last year's Champions Dinner, was quite a hit and people actually kept them this entire year. So of course, this is now also in our annual event for everyone...so much fun!
Courtesy of Taste of Home
1-1/2 cups frozen corn, thawed
4-1/2 tsp butter
3 cups heavy whipping cream
1 cup (2%) milk
8 large egg yolks
1-1/4 cups plus 2 Tbl sugar, divided
2 Tbl vanilla extract
In a large saucepan, saute corn in butter until tender. Reduce heat. Add cream and milk; heat until bubbles form around sides of pan. Cool slightly. Transfer to a blender; cover and process until smooth. Strain and discard corn pulp. Return to pan.
In a small bowl, whisk egg yolks and 1-1/4 cups sugar. Stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in vanilla.
Transfer to six (6 ounce) ramekins. Place in a baking pan; add 1 inch of boiling water to pan. Bake, uncovered at 325 degrees for 40-45 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
Place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 inches from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours until firm.
One Year Ago: 3rd Annual Masters Champions Dinner - Spanish Style Paella
Two Years Ago: Creamy Rosemary Potatoes
Three Years Ago: Torta Rustica
Four Years Ago: Cambozola Platter
Five Years Ago: The Masters Pimiento Cheese Sandwich
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