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Crema De LaurelRecipe : Crema De Laurel
Procedure :
----------------------------------CARAMEL---------------------------------- 1 c Sugar 1/4 c Water 1 ea Bay leaf 3 ea Cloves, whole ----------------------------------CUSTARD---------------------------------- 8 ea Egg yolks 2 ea Eggs 1 c Sugar 4 c Milk 1 tb Amaretto OR 1 tb Sherry, sweet 1 c Cream, whipping 1 ea Bay leaf For Caramel: ============ Combine the ingredients in a small, heavy saucepan. Bring the mixture to a boil over medium heat, stirring occasionally and brushing down any sugar crystals from the side of the pan with a brush dipped in cold water. Continue to cook, without stirring, until syrup turns a medium amber color. Immediately strain caramel (reserving the bay leaf) into a 12 x 4 1/2 x 4-inch terrine or 9x5x3-inch loaf pan. Swirl rapidly to coat the bottom and sides. Invert the mold over parchment paper or waxed paper. Cool. For Custard: ============ Preheat the oven to 375 F. In a large mixing bowl, whisk together the egg yolks, eggs, sugar, and amaretto until pale and light, about 3 minutes. Gently whisk in the milk and cream. Strain into the mold and place the mold in a roasting pan. Put the pan on the center rack of the oven and place a bay leaf in the center of the custard. Add enough hot water to the roasting pan to come 1.3 of the way up the outside of the mold. Bake until just set, about 1 1/2 hours ( the 9 x 5 x 3-inch loaf pan may take slightly longer.) Remove from the water bath and cool to room temperature on a rack. Refrigerate if desired. Place reserved caramelized bay leaf on top, slightly overlapping baked leaf. Serve cold or at room temperature. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York |
