2 cups flour 2 tbsp sugar pinch of salt 2 eggs, separated butter 15 oz. milk strawberry jam Beat the egg yolks and stir in the flour, sugar, and salt. Melt 2 tbsp of butter and add it to the yolk mixture. Beat the egg whites to soft peaks and then fold it into the… Continue reading Scottish Crumpets
Tag: Eggs
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
Banana Cream Pie
2 1/2 cups graham cracker crumbs 3/4 cup sugar 1/3 cup cornstarch 1/4 teaspoon salt 1 1/2 cups heavy cream 1 1/2 cups milk 3 large egg yolks 1/2 vanilla bean, split lengthwise 6 tablespoons butter 1 teaspoon vanilla extract 6 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices Preheat oven to 350°F. Melt… Continue reading Banana Cream Pie
Coconut Cream Pie
8 whole graham crackers, broken into pieces 1/2 cup plus 2 tbsp sugar 6 tablespoons (3/4 stick) chilled unsalted butter, diced 1 cup plus 2 tablespoons sweetened flaked coconut 2 1/4 cups milk 1 1/4 teaspoons unflavored gelatin 3 tablespoons cornstarch 1 large egg 2 large egg yolks 1 1/2 tablespoons unsalted butter 1 teaspoon vanilla… Continue reading Coconut Cream Pie
Lemon Poppyseed Biscuits
3 cups all purpose flour 1 cup plus 1 tablespoon sugar 3 tablespoons poppy seeds 1 tablespoon baking powder 2 teaspoons lemon zest 1/2 teaspoon salt 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces 1 large egg 2 tablespoons fresh lemon juice 1/3 cup (or more) milk Preheat oven to 375°F.… Continue reading Lemon Poppyseed Biscuits
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
Soft Pretzels
1/2 cup light brown sugar Water 2 envelopes active dry yeast 1/4 cup vegetable oil About 5 3/4 cups all-purpose flour, plus more for kneading 3/4 cup baking soda 1 large egg beaten with 1 tablespoon of water Flaky salt, such as Maldon In a large bowl, stir the brown sugar into 2 cups of… Continue reading Soft Pretzels
Devil’s Chocolate Muffins
2 cups flour 2/3 cup cocoa powder 1/2 cup sugar 2 tsp baking soda 1/2 tsp salt 1 1/3 cups milk 1/3 cup canola oil 2 eggs 1 tsp vanilla 1/2 cup semi sweet chocolate chips 1/2 cup white chocolate chips Preheat the oven to 375 F. In a large bowl, combine the flour, cocoa,… Continue reading Devil’s Chocolate Muffins
White Asparagus a l’Oeuf
1 lb white asparagus, trimmed and peeled 2 eggs, hardboiled 1/4 cup butter, melted salt and pepper 2 tbsp parsley, minced Boil the asparagus in salted water until just tender. Cut the eggs in half, remove the yolks, and combine them with the butter. Beat the yolks and butter until it gets a creamy texture. … Continue reading White Asparagus a l’Oeuf