| Dairy: heavy cream, eggs, whole milk
Seasonings: ground cinnamon, ground anise Ground allspice, nutmeg, rum
Other: sugar
|  |
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Ingredients:
3/4 cup heavy cream6 egg yolks
1/2 cup plus 2 tablespoons sugar
1 cup rum
6 egg whites
Ground cinnamon, to taste
Ground anise, to taste
Ground allspice, to taste
Freshly grated nutmeg, to taste
1 cup whole milk
Rum, to taste, for spiking
Procedure:
Whip heavy cream to soft peaks and refrigerate.
Combine egg yolks, 1/2 cup of sugar, and rum in a mixing bowl. Place bowl over a pot of gently simmering water and cook egg yolk mixture while whipping constantly. When mixture becomes satiny, remove from the heat and set aside to cool.
In another mixing bowl, combine egg whites, 2 tablespoons of sugar, cinnamon, anise, allspice, and nutmeg. Whip to soft peaks.
Fold whipped egg white mixture into cooked, cooled egg yolk mixture. Then fold in the whipped cream. Fold in the milk and refrigerate 4 to 6 hours or overnight.
To serve, spike with rum to taste.
Note: By combining some of the hot milk into the yolk mixture first, you are slowly heating the eggs to avoid coagulating or cooking them. This step, called tempering the yolks, is important in egg cookery because after an egg is cooked, there’s no turning back.
Whip heavy cream to soft peaks and refrigerate.
Combine egg yolks, 1/2 cup of sugar, and rum in a mixing bowl. Place bowl over a pot of gently simmering water and cook egg yolk mixture while whipping constantly. When mixture becomes satiny, remove from the heat and set aside to cool.
In another mixing bowl, combine egg whites, 2 tablespoons of sugar, cinnamon, anise, allspice, and nutmeg. Whip to soft peaks.
Fold whipped egg white mixture into cooked, cooled egg yolk mixture. Then fold in the whipped cream. Fold in the milk and refrigerate 4 to 6 hours or overnight.
To serve, spike with rum to taste.
Note: By combining some of the hot milk into the yolk mixture first, you are slowly heating the eggs to avoid coagulating or cooking them. This step, called tempering the yolks, is important in egg cookery because after an egg is cooked, there’s no turning back.
Restaurant: Border Grill
Recipe Type: Authentic
Recipe Author: Border Grill
Original Photograph By: Border Grill
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.bordergrill.com/news-recipes/page/11/
Recipe Type: Authentic
Recipe Author: Border Grill
Original Photograph By: Border Grill
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.bordergrill.com/news-recipes/page/11/
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