pages

Translate

Saturday, May 30, 2015

Baked Vanilla Creams With Caramel-kahlua Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 3 cups heavy cream
  • 1 vanilla bean, split lengthwise
  • 6 large egg yolks
  • 2 1/2 cups sugar
  • 1/4 cup kahlua
  • 1/4 cup brewed espresso

Recipe

  • 1 preheat oven to 300 degrees f.
  • 2 in a saucepan, combine the cream, the seeds from the vanilla bean and a pinch of salt and bring to a simmer.
  • 3 in a bowl, whisk together the yolks and ½ cup of the sugar until the mixture is thick and pale and add the hot cream mixture in a thin stream, whisking constantly.
  • 4 strain the mixture through a fine sieve into a bowl, skim off the foam and divide among 6 buttered ramekins.
  • 5 arrange ramekins in a baking dish with enough hot water to reach halfway up the sides of the ramekins.
  • 6 bake creams, covered loosely with foil, in the middle of the preheated oven for 1- 1 ¼ hours or until set.
  • 7 let cool on a rack and chill the creams, covered, for atleast 3 hours or overnight.
  • 8 in a saucepan combine the remaining 2 cups sugar with 1 cup water.
  • 9 bring to a boil and boil it, undisturbed until it is a deep caramel in colour.
  • 10 remove from the heat.
  • 11 pour 1 ¼ cups water carefully into the side of the pan in a stream, stirring, and stir in the kahlua and espresso.
  • 12 let the sauce cool and chill it, covered.
  • 13 spoon some of the sauce onto each of 6 plates.
  • 14 run a thin knife around the edges of the ramekins and unmold onto the plates.
  • 15 spoon remaining sauce over creams.

No comments:

Post a Comment