After a nice dinner, of course we would have a nice dessert. This is my first time making a cream buree type dessert, and it is quite challenging to make. My biggest challenge was the center wasn't solid after baking for 1 hour in the water bath. I let it cook a little longer and then let it cool down. The center became more solid after it cooled down. I am planning to make this again and definitely will report on my progress.
Ingredients
*1/2 cup maple syrup
*2 tablespoons dark brown sugar
*2 large egg yolks
*1 3/4 cups half-and-half
*1/2 teaspoon ground ginger
*Dash of salt
*Dash of ground nutmeg
*Dash of ground cloves, optional
*2 (3-inch) cinnamon sticks
*1 vanilla bean, split lengthwise
Preparation
1. Preheat oven to 300°.
2. Combine first 3 ingredients in a large bowl, stirring well with a whisk.
3. Combine half-and-half and remaining ingredients in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce temperature to medium, and cook until mixture thickens slightly (about 2 minutes), stirring constantly with a whisk. Remove from heat. Strain mixture through a sieve into a bowl; discard solids. Divide mixture evenly among 8 (4-ounce) ramekins or custard cups. Place ramekins in a 13 x 9-inch metal baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 1 hour or until center barely moves when ramekins are touched. Remove the ramekins from pan; cool completely on a wire rack. Cover and chill 4 hours.
 |
Ingredients
*1/2 cup maple syrup
*2 tablespoons dark brown sugar
*2 large egg yolks
*1 3/4 cups half-and-half
*1/2 teaspoon ground ginger
*Dash of salt
*Dash of ground nutmeg
*Dash of ground cloves, optional
*2 (3-inch) cinnamon sticks
*1 vanilla bean, split lengthwise
Preparation
1. Preheat oven to 300°.
2. Combine first 3 ingredients in a large bowl, stirring well with a whisk.
3. Combine half-and-half and remaining ingredients in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce temperature to medium, and cook until mixture thickens slightly (about 2 minutes), stirring constantly with a whisk. Remove from heat. Strain mixture through a sieve into a bowl; discard solids. Divide mixture evenly among 8 (4-ounce) ramekins or custard cups. Place ramekins in a 13 x 9-inch metal baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 1 hour or until center barely moves when ramekins are touched. Remove the ramekins from pan; cool completely on a wire rack. Cover and chill 4 hours.
Awesome work Bonnie! looks delicious. :-) -Jackie
ReplyDelete