Prep Time: 30 min
Inactive Prep Time: 8 hrs
Cook Time: 1 1/4 hrs
Source: Gourmet, 2/06
Condensed milk is the secret ingredient that gives this popular Spanish dessert its silky texture.
3/4 cup sugar
1 (14-oz) can sweetened condensed milk (1 1/4 cups)
3 3/4 cup whole milk
5 lg eggs
4 1/2 tsp instant-coffee granules dissolved in 4 tsp hot water
1 tsp vanilla
Put oven rack in middle position and preheat oven to 350°F.
Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep) and tilt dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.
Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a rack inserted into a 17- by 11-inch roasting pan. Cover dish loosely with a piece of foil, place into oven, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/4 hours. Transfer dish to a rack to cool completely, about 40 minutes. Chill flan, covered, until cold, at least 8 hours so that the caramel completely dissolves.
To unmold flan, run a thin knife around edge of dish to loosen flan. Invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.
Flan can be chilled up to 1 day (before unmolding)
Source: Ken Kennemer
I like to use a shallow-ish rustic ceramic bowl for this dish so that people can help themselves.
1 envelope unflavored gelatin
1 cup + 2 tablespoons superfine sugar
1 cup whipping cream
1 cup Meyer lemon juice (4-6 Meyer lemons)
2 tablespoons finely grated Meyer lemon zest
1 cup nonfat Greek-style yogurt
Sprinkle gelatin over 1/2 cup cold water in a small ramekin; let it soften for 5 minutes or until no dry spots remain.
Combine sugar and 1/2 cup water in a saucepan; bring to a simmer and stir until sugar dissolves. Turn off the heat and add the gelatin mixture, stirring until gelatin dissolves. Add cream, lemon juice and lemon zest. Let cool slightly.
Put yogurt in a mixing bowl and whisk to loosen it up. Add the cream mixture, little by little, gently stirring after each addition to break up any lumps of yogurt before adding more cream. Do not over stir, which will avoid air bubbles.
Pour mixture into a 5-cup bowl or mold. Tap the bowl on the counter to remove air bubbles. Cover and chill until set, 6 hours to overnight.
Per serving: 228 calories, 3 g protein, 32 g carbohydrate, 11 g fat (7 g saturated), 41 mg cholesterol, 30 mg sodium, 0 g fiber.
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.
1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1 1/2 teaspoons vanilla
In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
– Add a drop of organic lavender before chilling, and serve with squares of beautiful dark chocolate and fresh raspberries.
– Don’t unmold the dessert. Pour mixture into fancy footed small bowls or Martini glasses.
– Swirl raspberry sauce on top of panna cotta, then garnish with fresh berries and top with a tuile or pirouette cookie.
– Dust with cocoa powder and shaved chocolate curls or “”chocolate leaves””.
– Serve individual panne cotte with raspberry coulis and mint leaves
– Serve with Strawberry Vin Santo Sauce
– insert a few raspberries in bottom of ramekins before filling
Source: Gourmet, 3/1982
½ cup strained lemon juice
1 TBS grated lemon rind
3 large egg yolks,
1 C granulated sugar ( ½ + ½ )
3 large egg whites
a pinch of cream of tarter
1 C well chilled heavy cream
3 tablespoons confectioners’ sugar
slivered lemon rind for garnish
In a small heavy stainless steel or enameled saucepan combine the lemon juice, the grated lemon rind, the egg yolks, and ½ cup of the granulated sugar, beat the mixture until it is well combined, and cook it over moderate heat, stirring constantly, until it thickens. Do not let the mixture boil. Transfer the mixture to a large bowl and let it cool. In a bowl beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks, add the remaining ½ cup sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Fold the meringue into the lemon mixture. In a chilled bowl beat the cream until it holds soft peaks, beat in the confectioners’ sugar, and beat the cream until it holds stiff peaks. Fold the whipped cream into the lemon mixture, divide the mixture among 8-ounce stemmed glasses, and chill the glasses in the freezing compartment of the refrigerator for 2 hours. Garnish the desserts with the slivered lemon rind.
Source: Gourmet February 1999
1/2 stick (1/4 cup) unsalted butter
1 cup whole milk
1 3/4 cup heavy cream
4 lg eggs
3/4 cup sugar
1 tsp vanilla
Preheat oven to 350°F.
Cut enough baguette into 1-inch cubes to measure 4 cups and in a shallow baking pan toast bread in middle of oven until crisp but not golden, about 5 minutes. Melt butter and in an 8-inch square baking pan toss with bread.
In a bowl whisk together milk, cream, eggs, sugar, vanilla, and a pinch salt and pour over bread, stirring to coat. Chill pudding, covered, 1 hour.
Bake pudding in middle of oven until just set but still trembles slightly, about 50 minutes. Serve pudding warm or at room temperature.