Emilia just turned one, and a charming photo of her in a polka swimsuit at the beach served as inspiration for this little number....thanks Emilia for being darling!
How I get through my Wednesdays...
Wednesday is by far my least favorite day of the week, and the most commonly misspelled :) so I do this to get through it....
10 yolks
1 qt heavy cream
1 scant cup sugar
1 vanilla bean
fresh raspberries/raspberry compote (optional of course)
In about 6 ramekins place 4-6 fresh raspberries that have been smashed with a fork. Preheat oven to 325* combine yolks and sugar with a splash of the cream in a bowl, whisk and set aside. Put cream in a pan over medium heat stir slowly to prevent any burning, add vanilla and just before it starts to boil remove and add about 1/4 c. to your yolks while mixing. This will temper your yolks without cooking them. Slowly whisk the remaining hot cream to the yolks. If you do end up cooking the eggs a bit just pour mixture through a strainer. Fill ramekins or oven safe dishes with enough of the mixture so that it reaches about 2/3 and place on a sheet tray. Place the tray in the oven and then pour water into the tray to allow for even baking. The water should come at least 1/2 way up each ramekin. Cook for about 25 min. The middle should be set when ramekin is wiggled slightly. Allow ramekins to cool to room temp then set in the refrigerator for at least 4 hours. Voila now Wednesdays are sweet!
Not Edible but still yummy!
This Halloween I had the privilege of turning 3 darling littles even sweeter..... 2 cupcakes and a sugar cookie.
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