Alice B Toklas Orange Caramel Custard Recipes
ALICE B. TOKLAS'S BAVARIAN CREAM
Steps:
- Heat the milk and the cloves in a saucepan over low heat until hot.
- Combine the egg yolks and sugar in a bowl and beat until lemon colored. Slowly beat in the warm milk and cloves, and place in the top of a double boiler over simmering water. Stir with a wooden spoon until the custard is hot and coats the back of the spoon, about 15 minutes. Remove from heat, strain into a mixing bowl and let cool slightly.
- Meanwhile, place the gelatin in a small dish and add 1 1/84 cup cold water. Set aside to let it ''sponge,'' about 5 minutes. Stir the gelatin into the custard and continue to stir constantly until the gelatin is completely dissolved and the custard has cooled. (For rapid cooling, place the bowl of custard in a larger bowl of ice water.)
- Lightly grease a 5-cup mold or bowl with oil or nonstick cooking spray. Place heavy cream in a deep bowl and whip until peaks are firm but not stiff. Fold the lemon zest and then the whipped cream into the custard. Pour into the prepared mold and refrigerate until firm.
- When ready to serve, pull the custard away from the sides of the mold with your thumb to break the suction. Invert onto a serving dish and remove the mold. Surround with fruit.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 36 milligrams, Sugar 28 grams, TransFat 0 grams
ALICE B. TOKLAS' PRUNES WITH CREAM
Miss Toklas frightens her readers when she says this dish takes four days to prepare. Actually, the labor involved is insignificant.
Provided by James Beard
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Soak prunes for 24 hours in 2 cups port. Then add 2 more cups port, the sugar, and vanilla bean. Cook gently for about 1/2 hour. Cool and refrigerate for 3 days.
- To serve, put in a decorative bowl and cover with whipped cream. Sprinkle whipped cream with a thick layer of powdered macaroons and garnish with candied violets.
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