22-27_EE Desserts_win12_Beer_John_V1_Fall05.qxd 10/29/12 9:06 AM Page 26
and 1/4 cup sugar until smooth. Whisk 1/2 cup of the cream mixture into the yolk mixture and after combined, gradually stir in the rest of the cream mixture. Strain though a fine sieve into a large measuring cup or pitcher with a spout. Divide the custard among the 10 ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up the sides of the ramekins. Bake custards just until set in center when gently shaken, 30 to 35 minutes. Remove custards from water bath and let cool for 30 minutes. Refrigerate uncovered until completely cooled then wrap each ramekin with plastic wrap and refrigerate for 3 hours or up to 2 days before serving. To serve, heat the broiler. Place custards on baking sheet. Sprinkle each with 1 teaspoon of sugar. Broil until sugar melts and caramelizes, turning sheet for even browning, about 1 minute. (Alternately, you can use a small blowtorch to caramelize the sugar.) Allow the sugar to cool and harden for a few minutes then serve immediately.
Red Velvet Cake (SERVES 8-10) 1
/2 11/2 1 2 2 2 1 /4 1 1 11/2 1
HELPFUL TIP To make hosting a dessert party even easier, just pick up an assortment of chocolates from Cellar Door. We choose dark chocolate, espresso, cayenne pepper, stout and cinnamon truffles for our party.
26 Winter 2012Â www.foodanddine.com
cup butter, softened cups sugar teaspoon vanilla eggs ounces red food coloring cups flour cup cocoa teaspoon salt cup buttermilk teaspoons baking soda tablespoon white vinegar