- 8 egg yolks
- 1/3 cup granulated white sugar
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated white sugar (for the caramelized tops)
Preheat oven to 300ºF.
In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, Aprox. 50 to 60 minutes.
Remove from oven and leave in the water bath until cooled.
Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don’t have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.
- 3/4 cup packed brown sugar (175 mL)
- 1/4 cup butter (50 mL)
- 1/4 cup whipping cream (50 mL)
- 2 tbsp maple syrup (25 mL)
- 2 firm bananas
- 2 tbsp rum (25 mL)
- 3 cups vanilla ice cream (750 mL)
In heavy skillet with flameproof handle, combine sugar, butter, cream and maple syrup. Place on grill over medium-low heat; cook, stirring often, for 8 minutes or until tiny bubbles form around edge of pan. Do not boil.
Meanwhile, peel and cut bananas lengthwise into quarters; cut into 2-inch (5 cm) lengths. Add to pan along with rum; stir for 2 to 3 minutes or just until heated through. Serve over ice cream.
Makes: Approx: 10 servings
Equipment: 9-inch tart pan with removable bottom
- 1 large egg yolk
- 3 tablespoons unsalted butter, melted, divided
- 2 tablespoons canola oil
- 1 tablespoon water
- 2 cups pecan halves, divided
- 1 tablespoon granulated sugar
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt, divided
- 2 large eggs
- 1/2 cup pure maple syrup ( corn syrup - optional ) **
- 1/2 cup packed dark brown sugar
- 2 teaspoons dark rum (optional)
- 1/3 cup dried cherries, chopped
Preheat oven to 400°F. Generously coat a 9-inch tart pan with removable bottom with cooking spray.
Combine egg yolk, 2 tablespoons melted butter, oil and water in a small bowl.
Process 1/2 cup pecans and sugar in a food processor to the consistency of coarse
meal. Add flour and 1/4 teaspoon salt and pulse until combined. Drizzle the yolk
mixture through the feed tube while pulsing and pulse just until the mixture is combined.
Spread the mixture evenly into the prepared pan, pressing it firmly into the bottom
and all the way up the sides to form a crust. Place on a baking sheet. Bake until dry and just beginning to brown on the edges, ( Approx:12 to 14 minutes.)
Remove the tart crust from the oven. Reduce the oven temperature to 350°.
Meanwhile, whisk eggs, maple syrup, brown sugar, rum (if using), the remaining 1
tablespoon butter and the remaining 1/4 teaspoon salt in a medium bowl. Transfer 1/4 cup of the mixture to a small bowl. Chop 1/2 cup pecans and add to the medium bowl. Stir in cherries. Mix the remaining 1 cup pecans with the reserved maple mixture.
If there are any cracks in the crust, sprinkle with a little flour and use a dry
pastry brush to “seal” the flour into the cracks. Evenly spread the filling in the
crust. Arrange the maple syrup-coated pecans decoratively on top and drizzle with any remaining maple mixture.
Bake the tart until it no longer jiggles in the center when gently shaken, ( Approx: 25 to 30 Min’s. )minutes.
Let cool on a wire rack for ( about 20 minutes.) Remove the sides of the pan use a butter knife to gently loosen the tart from the pan sides if it sticks in spots. Let cool completely, about 40 minutes more.
To make ahead: Cover and refrigerate for up to 1 day. Serve at room temperature.
** This pecan tart gets added tang from dried cherries. Instead of corn syrup, which is found in most pecan pie recipes, I’ve opted for maple syrup.
Peppered Strawberries with Orange-Scented Zabaglione
Recipe on loan
- 4-6 cups fresh strawberries
- 2 tablespoons sugar
- 2 tablespoons orange juice
- 1/2 teaspoon freshly ground black pepper
- 8 large egg yolks
- 2/3 cup sugar
- 2 tablespoons finely grated fresh orange rind
- 1/2 cup sweet white Passover wine
- Fresh mint leaves as garnish
Rinse the berries, remove the hull and cut into chunks into a bowl. Add the 2 tablespoons sugar, orange juice and pepper. Toss gently and let macerate while you prepare the zabaglione. Place the egg yolks, 2/3 cup sugar and the orange rind in the top part of a double boiler over barely simmering water. Beat with a handheld mixer at medium speed for 3-4 minutes or until the mixture has thickened slightly and is pale in color. While continuing to beat constantly, gradually going from medium to high speed, gradually add the wine. Beat for 8-10 minutes or until the mixture is thick and fluffy. Place the berries in individual serving dishes. Pour equal amounts of the zabaglione over the berries. Mix gently. Garnish each with a mint leaf. Makes 8 servings.
NOTE: You can use the zabaglione warm from the pan, let it cool to room temperature or serve it chilled. To chill, place the bowl of zabaglione in a larger bowl filled with ice and stir until the sauce is cold. It will hold for up to one hour.