Pancetta Maple Crème Brulee at Piero’s!

November 6, 2014

I really enjoy experimenting in the kitchen, especially when I have some delicious inspiration!I recently enjoyed a delicious sweet and salty doughnut while on the strip with my family, and I got me thinking about creating something similar at Piero’s. I wondered, “What if I mixed Pancetta and Maple to our crème brulee?” It’s not difficult to infuse flavors into crème brulee. After some experimentation our new Pancetta Maple Crème Brulee was born!A fun fact about Pancetta: It is often called Italian bacon. Pancetta is unsmoked pork belly that is cured in salt and spices.Here’s how it’s made: Cook the fresh maple and infuse it into our crème brulee. Take the maple syrup and reduce it into a paste as much as possible. Caramelize the top of the crème brulee with sugar and add the maple syrup and glaze on top. Slice the Pancetta in a slicer (not chopped) and flash fry the pancetta in a fryer. Place the fried Pancetta on the crème Brulee mold and add more maple.Piero’s Sommelier Pat Rost is a fan, adding that it’s “a delicious sweet and salty item that’s so hard to resist. This item is innovative, creative and an interesting mixture of flavors. I really LOVE it! If you haven’t tried it yet, I invite you to enjoy it next time you visit us!”As a gift to you, we’re offering up a sweet ‘n salty deal in November featuring our new dessert ‘star.’-Evan