I have not posted much in the last couple of months; that is what a major move will do to you! Now we are all settled in the new duplex in Boulder. Love living in Boulder; so very bike friendly and independent restaurant plentiful, this girl is in her element... This dessert recipe is from the Colorado Collage, a much loved cookbook from the Denver Junior League. We have a butane torch, so the sugar caramelization is a cinch and you get to play with fire! Elegant, easy and yummy all rolled into one. Fresh sliced strawberries add the finishing touch. Serves 6 lucky guests.
Ingredients:
- 5 large egg yolks, room temperature
- 1/2 cup plus 2 tablespoons granulated sugar
- 2 cups heavy whipping cream
- 1 tablespoon vanilla
Directions:
Preheat oven to 300-degrees. Do not use the convection setting, just plain ole' bake.
In a medium bowl, whisk egg yolks and 1/2 cup sugar.
In a heavy saucepan, heat cream until simmering over low heat. Temper the yolk mixture by adding a little of the hot cream from the sauce pan, stirring well. About 1/4 cup.
Add the tempered yolk mixture to the hot cream, whisking constantly. Add the vanilla, whisk to blend and set off of the heat.
Ladle the cream into 3/4-cup custard dishes. Place in a 9x13-inch baking pan and add enough hot water to come halfway up the sides of the cup.
Carefully place the pan in the preheated oven and bake until the center is set, about 55 minutes. Remove from the water (I use rubber gloves) and cool completely on racks.
Cover and chill overnight.
To serve: sprinkle 1/2 tablespoon sugar over the top of each chilled mixture. Either use a torch or place under a preheated broiler, watching carefully, until sugar melts and browns slightly.
No comments:
Post a Comment