David and Nicole's Recipes

• 6 egg yolks
• 1/2 cup sugar
• 2 1/3 cups heavy cream
• 1/2 cup milk
• 1/3 cup creme de Grand Marnier
• brown sugar

1. Preheat the oven to 350 F.
2. Whisk the yolks with the sugar until lemon coloured.  Whisk in the cream, milk, and liqueur.
3. Pour between 6 ramekins and then set them in a Bain Marie.
4. Bake for 20 minutes.
5. Cool.  Chill.
6. Sprinkle each with brown sugar evenly.  Caramelize with a kitchen blow torch.

• 5 slices day old white bread
• butter
• 1/4 tsp salt
• sugar
• 3 eggs, beaten
• 3 cups milk, scalded
• 1/4 tsp cinnamon
• vanilla ice cream

1. Toast the bread and spread it with 2 tbsp of butter while hot.  Arrange the toast in a buttered 9 by 9 inch baking pan.  Preheat the oven to 350 F.
2. Stir together the salt, 1/2 cup sugar, and the eggs.  Add the milk and mix well.  Pour over the toast and let stand 10 minutes.  Press the toast down lightly to soak up the mixture.
3. Combine the cinnamon with 2 tbsp of saugar and sprinkle over top of the pudding.  Bake for 55 minutes.  Serve warm with ice cream.

• 8 large egg yolks, at room temperature
• 3/4 cup dry marsala
• 1/2 cup sugar
• 1 pint strawberries, sliced

• heavy cream
• 2 teaspoons Scotch
• 1 1/2 teaspoons dark brown sugar
• 1 teaspoon water
• 1/2 teaspoon salt
• 5 large egg yolks
• 1/2 vanilla bean, seeds scraped
• 1 cup butterscotch chips (6 ounces)
• 1. Fill a medium bowl with ice water. Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath.
  2. In a small skillet, combine 1 1/2 tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved. Let cool slightly.
  3. Put the egg yolks in a medium bowl. In a heavy, medium saucepan, bring the remaining 3 1/2 cups of cream to a simmer with the vanilla bean and seeds. Remove from the heat. Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes. Whisk until smooth. Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly.
  4. Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes. Do not let it boil. Strain the pudding into the bowl in the ice bath and stir in the Scotch mixture.
  5. Whip some cream to serve.
  6. Pour the pudding into glasses and refrigerate until thoroughly set, at least 4 hours or overnight. Serve the pudding with whipped cream.

• 2 tbsp butter
• 4 to 5 slices good white bread (preferably brioche), crust removed
• 3 eggs
• 2 egg yolks
• 1/4 cup brown sugar
• 1 1/2 cups heavy cream
• 1 1/4 cups milk
• 1 tsp vanilla
• 1/2 tsp ground cinnamon
• a pinch nutmeg
• 1/4 tsp kosher salt
• 3/4 cup bittersweet chocolate, chopped
• 1 tbsp sugar
• vanilla ice cream

1. Preheat the oven to 350 F.
2. Spread the butter on one side of the bread.  Cut each slice in quarters.
3. whisk the eggs, yolks, and brown sugar together.
4. Add the cream, milk, vanilla, cinnamon, nutmeg and salt.
5. Sprinkle the chocolate over the bottom of a 9 by 9 inch baking pan.  Arrange the bread, buttered side up with slices overlapping on the chocolate in a single layer.
6. Pour the custard over the bread, pressing down on the bread with your fingers so that it soaks up the liquid.
7. Place in a bain marie.  Bake 1 hour and 15 minutes.
8. Let cool 10 minutes.
9. Sprinkle on the sugar and then caramelize with a blowtorch.
10. Serve with ice cream.

• 350 ml heavy cream
• 125 ml milk
• 1 bunch fresh mint
• 6 egg yolks
• 75 g sugar
• 4 tbsp demerara sugar
• fresh strawberries, sliced

1. Preheat the oven to 275 F.
2. Put the cream and milk in a saucepan with the mint.
3. Bring to a boil, then remove from the heat and infuse 2 hours.
4. Whisk the egg yolks, and the sugar until creamy.
5. Bring the milk back to a boil and seive into the egg mixture.
6. Divide between 4 ramekins.  Bake for 40 minutes.
7. Chill.
8. Dust with the demerara sugar.
9. Glaze with a blowtorch.
10. Serve with the strawberries.

2/3 cup of cointreau

Juice of 2 lemons

½ cup sugar

2 ¼ cups heavy cream

2 tbsp rosewater

2 tbsp orange flower water

2 tbsp shelled pistachios, finely chopped

Combine the cointreau, lemon juice, and sugar in a large bowl.  Stir to dissolve.

Slowly stir in the cream and then beat with an electric mixer.

When fairly thick, but not enough to hold its shape, sprinkle in the flower waters and keep beating until soft peaks form.  Spoon into small glasses.  Scatter with pistachios.  Serve.

• 2 ½ cups heavy cream
• 1 vanilla pod or 1 tsp vanilla extract
• 8 egg yolks
• 3 tbsp sugar
• 6 tbsp demerara sugar

Put a pie dish in the freezer for 20 minutes. 

Put the cream and the vanilla in a saucepan and bring to a boiling point, but without letting it boil.

Beat the eggs and the 3 tbsp sugar.  While whisking, pour the cream over top of the yolks.

Pour the mixture back into the saucepan.  Cook on medium low heat until it thickens, about 10 miutes.

When the cream is thick, remove the vanilla pod.  Pour the cream into the chilled pie plate.

Chill well.  Sprinkle with the demerara sugar.  Burn with a blow torch until blistered.

Serve.

• 1 cup dry white wine
• 1 cup water
• 1/2 cup sugar
• 2 large ripe Bartlett pears—peeled, halved and cored
• 2 large egg yolks
• 3 tablespoons egg whites (see Note)

• 1 tablespoon unsalted butter, melted
• 5 tablespoons sugar
• 2 firm, ripe bananas, mashed (1 1/4 cups)
• 1 tablespoon fresh lime juice
• 1 large egg yolk
• 3 large egg whites
• Salt