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FLANDANGO
Software:
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1/2 cups whole milk
cup half−and− half
teaspoon vanilla extract
/2 cup sugar
An assortment of jams, preserves, or dessert sauces such as:
Blueberry jam
Apricot preserves
Butterscotch ice cream topping
Hot fudge ice cream topping
6
eggs
Hardware:
Roasting pan large enough to accommodate 8 custard cups with at least 1−inch to
spare around
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custard cups
Glass or stainless steel bowl with a spout
Fine mesh strainer
Small nonreactive saucepan
A kettle boiling water
Whisk
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) Heat oven to 350 degrees F.
) In the saucepan, combine the milk, half−and−half, vanilla, and sugar.
) Bring to a bare simmer over medium−low heat.
) Next, place 1 to 2 tablespoons of each topping into each of the custard cups. The topping
should come a few millimeters up the side of the custard cup.
) Separate 3 of the eggs using the slotted spoon. Reserve the whites. (Note: Freeze the
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whites in ice trays. After the whites are frozen, place the frozen cubes into zip−top freezer
bags. The frozen whites can be frozen up to a year.)
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) Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning
out of control.
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) In a mixing bowl, combine the remaining whole eggs and the yolks.
) Whip the eggs with a whisk until slightly thickened and lightened in color.
) While whisking the eggs, drizzle in about a quarter of the hot milk.
0) Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.
1) Place a fine mesh strainer over a glass or stainless steel bowl with a spout.
2) Pour the egg mixture through the strainer in order to catch any curdled egg bits or
particles that may be in the mixture.
FLANDANGO
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