RSS Feed

Tag Archives: dessert

Our favorite pound cake

 

OUR FAVORITE POUND CAKE

 

Yield: Makes 10 to 12 servings

active time: 20 min

total time: 3 1/2 hr (includes cooling)

Ingredients

  • 2 sticks (1 cup) unsalted butter, softened, plus more for buttering pan
  • 3 cups sifted cake flour (not self-rising; sift before measuring) plus more for dusting
  • 3/4 teaspoon salt
  • 3 cups sugar
  • 7 large eggs, at room temperature 30 minutes
  • 2 teaspoons vanilla
  • 1 cup heavy cream
  • Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Preparation

Put oven rack in middle position, but do not preheat oven.

Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (the flour will have been sifted 3 times total).

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Cooks’ note: Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.

 

Advertisements

Flan Carmelisado

Posted on

Flan Carmelisado

Custard with Caramel Topping

1 cup sugar

12 eggs

2 cups sugar

7 cups milk

2 cinnamon sticks

2 teaspoons vanilla extract

In a large skillet carmelize 1 cup of sugar over medium heat, stirring constantly until the sugar is melted and browned.  Pour immediately into the bottoms of 12 buttered custard cups.  Beat the eggs until foamy; gradually add the remaining sugar, beating well after each addition.  Heat the milk with the cinnamon sticks over medium high heat to just below boiling.  Add the milk to the egg mixture, stirring until the sugar is dissolved.

Strain the egg mixture; add the vanilla.  Pour into the caramel-lined cups.  Set the cups in a pan of hot water.  Bake in a 350 degree F. oven for 1 hour and 10 minutes or until a knife inserted comes out clean.  Serve warm.  Butterscotch or caramel topping can be substituted.

This slideshow requires JavaScript.

Serves 12

Grandson pronounced the flan VERY GOOD!

this is very very very SWEET

Posted on

Momofuku’s Crack Pie

Ingredients for cookie

2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats

Directions for cookie:

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.

4. Whisk the egg into the butter mixture until fully incorporated.

5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Ingredients for crust

Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt

Directions for crust:

1. Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Ingredients for filling:

1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish

Directions for pie:

1. Heat the oven to 350 degrees.

2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.

3. Gently whisk in the egg yolks, being careful not to add too much air.

4. Divide the filling evenly between the 2 prepared pie shells.

5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.

6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

Servings: Makes 2 pies (6 to 8 servings each)

Note: Adapted from Momofuku (as published in the Los Angeles Times). This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.

Actually, this pie was even a little too sweet for Hubby.  But, perhaps for someone who truly has a sweet tooth, it will be just right.

I, on the other hand, rarely eat sweet desserts.  However, I very much liked a thin sliver of the pie with a cup of coffee.

If you try it, let me know what you think about it.