Food recipes
CLINKERDAGGER
CLINKERDAGGER
Ingredients:
2 cups heavy cream
4 egg yolks
1 cup sugar
1 tablespoon vanilla extract
Directions:
1. Preheat the oven to 350°F.
2. Heat the heavy cream over low heat, just until bubbles begin to form around
the edges.
3. With an electric mixer, beat the egg yolks and 1/ cup of the sugar until thick
2
and smooth, about 3 minutes.
4. Very gradually whisk the heated cream into the yolk mixture. Stir in the vanilla
extract.
5. Pour the custard into six 6-ounce ramekins and fill them almost to the top. Set
the ramekins in a large baking dish and fill the dish with enough hot water to
come almost halfway up the sides of the ramekins.
6. Bake in the hot oven until the custard is set, 40 to 45 minutes.
7. Let the custards cool, then wrap them in plastic and refrigerate them until ready
to serve.
8. Preheat the broiler and place the rack close to the heat source.
9. Sprinkle the remaining 1/ cup sugar in an even layer over the entire surface of
2
each custard. Place the custards on the boiler rack and brown them under the
flame. When the sugar has evenly caramelized, set the ramekins aside to cool,
then refrigerate until ready to serve.
• • • • • • • • •
Serves 6
• • • • • • • • •
A simple garnish of fresh berries and a mint leaf turns this dessert into
something special.
COCO’S
Harvest Pie
• • • • • • • • • • • • • • • • •
THIS IS A TERRIFIC AUTUMN DESSERT THAT IS AN IDEAL ALTERNATIVE TO THE TRADITIONAL
PUMPKIN PIE AND WHIPPED CREAM. EVEN IF PUMPKIN IS NOT IN SEASON, YOU CAN EASILY
SUBSTITUTE MASHED YAMS OR SWEET POTATOES. SINCE THIS RECIPE MAKES TWO PIES, YOU
SHOULD BE READY FOR LOTS OF HOLIDAY ENTERTAINING.
• • • • • • • • • • • • • • • • •
Pumpkin Mousse
Ingredients:
2 cups heavy cream
4 egg yolks
1 cup sugar
1 tablespoon vanilla extract
Directions:
1. Preheat the oven to 350°F.
2. Heat the heavy cream over low heat, just until bubbles begin to form around
the edges.
3. With an electric mixer, beat the egg yolks and 1/ cup of the sugar until thick
2
and smooth, about 3 minutes.
4. Very gradually whisk the heated cream into the yolk mixture. Stir in the vanilla
extract.
5. Pour the custard into six 6-ounce ramekins and fill them almost to the top. Set
the ramekins in a large baking dish and fill the dish with enough hot water to
come almost halfway up the sides of the ramekins.
6. Bake in the hot oven until the custard is set, 40 to 45 minutes.
7. Let the custards cool, then wrap them in plastic and refrigerate them until ready
to serve.
8. Preheat the broiler and place the rack close to the heat source.
9. Sprinkle the remaining 1/ cup sugar in an even layer over the entire surface of
2
each custard. Place the custards on the boiler rack and brown them under the
flame. When the sugar has evenly caramelized, set the ramekins aside to cool,
then refrigerate until ready to serve.
• • • • • • • • •
Serves 6
• • • • • • • • •
A simple garnish of fresh berries and a mint leaf turns this dessert into
something special.
COCO’S
Harvest Pie
• • • • • • • • • • • • • • • • •
THIS IS A TERRIFIC AUTUMN DESSERT THAT IS AN IDEAL ALTERNATIVE TO THE TRADITIONAL
PUMPKIN PIE AND WHIPPED CREAM. EVEN IF PUMPKIN IS NOT IN SEASON, YOU CAN EASILY
SUBSTITUTE MASHED YAMS OR SWEET POTATOES. SINCE THIS RECIPE MAKES TWO PIES, YOU
SHOULD BE READY FOR LOTS OF HOLIDAY ENTERTAINING.
• • • • • • • • • • • • • • • • •
Pumpkin Mousse
Printed from https://recipe.bluelayer.org/recipe/63876/clinkerdagger