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desserts [2016/11/13 16:48] Leslie Cambias [Fig Preserves] |
desserts [2017/04/13 21:17] (current) Leslie Cambias [Pastry Cream] |
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| *Mix about 2 tablespoons of the beaten egg white into the mixture and stir with a whisk; carefully fold in the rest with a spatula. | *Mix about 2 tablespoons of the beaten egg white into the mixture and stir with a whisk; carefully fold in the rest with a spatula. | ||
| - | Butter a 7” souffle dish or custard cups, fill and place in a baking pan with water to at least half way up the baking dish sides. Put into a pre-heated 350° oven and bake for 45 minutes for cups and 1 hour for the dish, or until set. In the baking process the cake will form on top, with a custard layer beneath. | + | Butter a 7” souffle dish or custard cups, fill and place in a baking pan with hot water to at least half way up the baking dish sides. Put into a pre-heated 350° oven and bake for 45 minutes for cups and 1 hour for the dish, or until set. In the baking process the cake will form on top, with a custard layer beneath. |
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| - | Do not allow the water in the pan to boil, add a little ice if it does. Serve hot or at room temperature (best). | + | Do not allow the water in the pan to boil, add a little ice if it does. Serve hot or at room temperature. |
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| CC found this recipe in the old //Joy of Cooking// and made it often. | CC found this recipe in the old //Joy of Cooking// and made it often. | ||
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| + | ====Flamed Bananas==== | ||
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| + | Cut the peeled bananas in half widthwise, then again in half lengthwise. Saute in butter until the edges begin to brown, then add brown sugar, more butter and rum (be careful) off the fire. Ignite the rum and serve, accompanied with vanilla ice cream. | ||
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| ====Bread Pudding==== | ====Bread Pudding==== | ||
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| - | //We use the method that most local folks used, and that is to layer slices of stale bread (usually the old French loaf that was much wider than the poor boy loaf) in a buttered soufflè dish, then pour the custard mix over it. Use enough custard to cover the top layer, let it soak, then top it off.// | + | We use the method that most local folks used, and that is to layer slices of stale bread (usually the old French loaf that was much wider than the poor boy loaf) in a buttered soufflè dish, then pour the custard mix over it. Use enough custard to cover the top layer, let it soak, then top it off. |
| - | //Raisins, pecans, fruit or whatever can be added while building the layers. Place small pieces of butter all over the top. Place the dish in a pan of hot water, but do not let the water boil, if it does, add a few ice cubes. Bake for about 45 minutes to an hour in a 350° oven, or until the top is puffed and well browned. // | ||
| + | Raisins, pecans, fruit or whatever can be added while building the layers. Place small pieces of butter all over the top. Place the dish in a pan of hot water, but do not let the water boil, if it does, add a few ice cubes. Bake for about 45 minutes to an hour in a 350° oven, or until the top is puffed and well browned. | ||
| - | //The basic custard is made with one large egg and 1/4 cup of sugar (or to your taste) per cup of milk, along with vanilla and nutmeg and a pinch of salt.// | ||
| + | The custard mix is made with one large egg and 1/4 cup of sugar (or to your taste) per cup of milk, along with vanilla and nutmeg and a pinch of salt. | ||
| + | Serve with hard sauce. | ||
| - | //Since we often bought brioche to have at breakfast, We saved any leftovers in the freezer to use in making the bread pudding. Pannetone is super as an ingredient, but rather expensive. Brioche (or Challah) makes an elegant pudding, as does raisin bread.// | + | //Since we often bought brioche to have at breakfast, we saved any leftovers in the freezer to use in making the bread pudding. Pannetone is super as an ingredient, but rather expensive. Brioche (or Challah) makes an elegant pudding, as does raisin bread.// |
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| - | //Bread pudding is a good dessert to experiment with. Some of the variations we have done are to soak the raisins in cognac or bourbon well beforehand, and perhaps adding chopped cooked fresh fruit – such as apples, pears, or peaches; pecans or other soft nuts; cooked dried fruits, etc. Sometimes a meringue is put on top after baking and colored under the broiler. One can fold beaten egg whites into the custard mix to lighten the texture.// | + | //Bread pudding is a good dessert to experiment with. Some of the variations we have done are: soak the raisins in cognac or bourbon well beforehand, and perhaps adding chopped or sliced fresh fruit – such as apples, pears, or peaches; pecans or other soft nuts; cooked dried fruits, etc. Sometimes a meringue is put on top after baking and colored under the broiler. One can fold beaten egg whites into the custard mix to lighten the texture.// |
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| - | Grate the zest from 2 lemons and reserve. Juice the 4 lemons, add the yolks and condensed milk, stir well. Pour carefully into the prepared pie plate. | + | Grate the zest from 2 lemons and reserve. Juice the 4 lemons, strain and add the yolks and condensed milk, stir well. Pour carefully into the prepared pie plate. |
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| - | ====Pastry Cream==== | + | |
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| - | 3 egg whites, 1 cup confectioners' sugar, pinch of salt, flavorings: these are optional - vanilla, almond (or a combination), just a drop or two, cocoa, chopped pecans, etc. They may also be tinted with a little food coloring | + | 3 egg whites, 1 cup confectioners' sugar, pinch of salt, flavorings: these are optional - vanilla, almond (or a combination), cocoa, chopped pecans, etc. They may also be tinted with a little food coloring |
| - | Mix the salt and egg whites and whip at room temperature, using a whisk or electric beater, until soft peaks form. Add the sugar and continue beating until it makes firm peaks and the sugar is dissolved. The mix should be shiny and rather dense. | + | Mix the salt and egg whites and whip at room temperature, using a whisk or electric beater, until soft peaks form. Add the sugar and any flavorings. Continue beating until it makes firm peaks and the sugar is dissolved. The mix should be shiny and rather dense. |