1 cup heavy cream 1 cup light cream 4 tsp lemon zest 3/4 cup sugar 3 tbsp lemon juice 5 egg yolks 6 egg whites 1/4 tsp cream of tartat 4 oz. chocolate chips 1 tbsp corstarch butter cocoa 1/2 tsp vanilla Grease 6 ramekins with butter and then dust them with cocoa. Set them on… Continue reading Lemony Chocolate Souffles with Vanilla Cream
Category: Puddings
Pecan Bourbon Creme Brulee
9 large egg yolks 3/4 cup sugar 3 tablespoons bourbon 1 1/2 teaspoons vanilla extract 2 1/2 cups heavy cream 6 tablespoons golden brown sugar 1/2 cup coarsely chopped toasted pecans Preheat oven to 350°F. Place six ramekins in large roasting pan. Whisk egg yolks, sugar, bourbon and vanilla extract in large bowl to blend. Bring … Continue reading Pecan Bourbon Creme Brulee
Bread Pudding with Bailey’s
3 cups heavy cream 6 tablespoons Bailey's liqueur 1 teaspoon cornstarch 1 teaspoon water 14 cups 3/4-inch cubes French bread with crust (about 12 ounces) 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 ounces white chocolate, chopped 4 large eggs 3/4 cup sugar 2 1/2 teaspoons vanilla extract 1/2 cup milk Nonstick vegetable oil spray For sauce: Bring… Continue reading Bread Pudding with Bailey’s
Black and White Creme Brulee
8 large egg yolks 1/3 cup plus 8 teaspoons sugar 3 cups whipping cream 1 vanilla bean, split lengthwise 4 ounces bittersweet (not unsweetened) or semisweet chocolate, very finely chopped Preheat oven to 350°F. Whisk egg yolks and 1/3 cup sugar in large bowl to blend. Pour cream into heavy medium saucepan. Scrape in seeds from… Continue reading Black and White Creme Brulee
Chocolate Guinness Pudding
8 large egg yolks 1 cup sugar One 14.9-ounce can Guinness Draught 3 cups heavy cream 7 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped In large mixing bowl, whisk together egg yolks and sugar. Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce… Continue reading Chocolate Guinness Pudding
Champagne Sabayon
ingredients 1/2 cup water 1/2 cup sugar 1 vanilla bean, split, seeds scraped 325 ml brut Champagne or sparkling wine 6 large egg yolks 1 cups heavy cream directions In a saucepan, bring the water, sugar and vanilla bean and seeds to a boil. Reduce the heat to moderately high and cook, without stirring, to a light golden… Continue reading Champagne Sabayon
Kheer
1 cup basmati rice, raw 2 cups water 2 tsp ground cardamom 2 qts milk 1 cup honey sugar 3 tbsp butter 1/2 tsp saffron threads 1/2 cup pistachios, shelled 2 tsp rosewater Cook the rice in the simmering water for 15 minutes. Add the milk to the rice and then raise the heat to… Continue reading Kheer
Orange Flower Creme Brulee
2 1/2 cups heavy cream 1 tsp orange flower water a pinch of nutmeg 8 egg yolks 3 tbsp sugar 6 tbsp demerara or turbinado sugar Half fill the sink with cold water. Chill 6 ramekins in the freezer. Combine the cream, orange flower water, nutmeg in a saucepan and bring to just under the… Continue reading Orange Flower Creme Brulee
Pistachio Souffles
butter sugar 1 1/2 tbsp flour milk eggs 4 oz. pistachios, shelled, ground almond extract 1/2 tsp vanilla 1/2 tsp orange flower water salt Preheat the oven to 400 F. Lightly grease the insides of 6 ramekins and then tip in sugar to dust the sides. Put the flour in a saucepan and then whisk… Continue reading Pistachio Souffles