DANIEL SKURNICK'S FRANCO-CHINESE STEAMED GINGER CUSTARD
This custard, a mix of French and Chinese techniques and tastes, comes from the New York pastry chef Daniel Skurnick. Because Mr. Skurnick is responsible for the desserts at the French restaurant Le Coucou and the pan-Asian restaurant Buddakan, this kind of blending comes easily to him. Here, he uses just five ingredients to make a dessert that is packed with the flavor of ginger and has the quintessential jiggle and litheness of custard. It reminds me most of an oven-baked French crème caramel, but it's steamed, the way many Asian desserts are. If you have a bamboo steamer that fits over a wok, this is the time to use it - its flat bottom is perfect for this job. If all you have is a steamer insert, don't despair - just make the dessert in two batches. Once chilled, the custards are lovely plain, but for a bit more polish, pour over a few spoonfuls of spiced caramel syrup.
Provided by Dorie Greenspan
Categories custards and puddings, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Set up a steamer. The best choice is a large bamboo steamer over a wok. If you have a smaller collapsible steamer insert that fits into a pot, you'll probably have to make the custard in two batches.
- Add water to the wok or pot, and bring to a boil; keep at a simmer. Set out 6 6-ounce heatproof custard cups, teacups or bowls.
- Place a strainer over a bowl, and using a fine rasp-type grater, grate the ginger into the strainer. Push the ginger through the strainer. You need 2 teaspoons of juice. If some pulp is included, that's fine.
- In a separate bowl, gently whisk the yolks and sugar together until blended. Whisk in the milk, the half and half and the ginger juice. Strain the mixture into the 6-ounce cups or bowls. Seal each with a piece of microwave-safe plastic wrap or foil.
- Place the cups in the steamer, cover the steamer or pot and adjust the heat so that the water is at a steady medium simmer. Steam about 17 to 22 minutes, until the custards are set. Tap the cup lightly to test for doneness; it's O.K. if you have a small wobbly spot in the center.
- Very carefully transfer the cups to a rack, uncover and let rest for about 15 minutes. Refrigerate for at least 2 hours, or cover and chill for as long as 1 day. Repeat with the rest of the batch, if necessary.
- Serve cold, with or without the spiced caramel syrup poured over.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 42 milligrams, Sugar 8 grams
SPICED CARAMEL SYRUP
While this syrup was created by the pastry chef Daniel Skurnick to pour over his Franco-Chinese steamed ginger-milk custard, it's a good recipe to have handy when you want something to pour over cooked fruit, ice cream or pudding - I like it paired with vanilla, chocolate or butterscotch. It's a quickly made syrup flavored with peppercorns, cloves, nutmeg and ginger. Mr. Skurnick says you should cook the caramel until its color is "Irish-setter red" before adding the spices - it's a perfect description of what you're looking for.
Provided by Dorie Greenspan
Categories dessert
Time 10m
Yield Enough to top 6 custards
Number Of Ingredients 6
Steps:
- Pour the sugar into a heavy-bottomed medium saucepan set over medium-high heat. Once the sugar starts to color, swirl the pan so that it melts and colors evenly.
- When the caramel is a light reddish-brown color, or as Mr. Skurnick says, "Irish-setter red" (it takes about 5 minutes to reach this stage), drop in the spices and, standing away from the pan, carefully pour in the water. When it boils, reduce the heat to very low and cook for 2 minutes.
- Strain the caramel into a heatproof container (discard the spices or use them for tea), and cool completely. You can keep the syrup covered in the refrigerator for up to 1 week. It will thicken; warm gently to reliquefy.
PIERRE HERMé'S ISPAHAN SABLéS
Pierre Hermé, France's most celebrated pastry chef, has created a family of desserts called Ispahan, named for the ancient city in Persia that was famous for roses. Each of the almost 40 members of the clan include the flavors of roses and raspberries and many include lychees, too. They're all memorably aromatic and their flavors are haunting. This sablé, a French shortbread, might be the simplest sweet in the family, but its textures and tastes are no less sophisticated - or irresistible - for being easy slice-and-bakes. The cookies get both their flavor and fragrance from freeze-dried raspberries and rose extract. I've been using Star Kay White extract. If you choose a different one, start with just a little and then decide if you'd like more. Floral flavorings can be tricky - a little is lovely, just a smidge more than that can be too much.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 1h45m
Yield About 60 cookies.
Number Of Ingredients 9
Steps:
- To make the sugar: Put the sugar, extract and a few drops of coloring in a small zipper-lock plastic bag, seal the bag and shake until the color is even. Add more color if you'd like.
- To make the sablés: Put the raspberries between sheets of wax paper, and crush them with a rolling pin or the bottom of a skillet. Don't expect perfection - it's fine to have mostly powder and a few small nuggets. Whisk the raspberries into the flour.
- Working with a mixer, beat the butter at medium speed until it's soft and creamy, but not airy, about 2 minutes. Add the sugar, extract and fleur de sel, and beat 3 minutes more. Turn the mixer off, scrape down the bowl, add the flour mixture all at once and pulse the mixer on and off to begin incorporating the dry ingredients. Mix on low speed until the dough forms soft curds and then starts to clean the sides of the bowl. Give it a few last turns with a spatula, then scrape it out onto the counter. Divide the dough into 4 pieces, and roll each into an 8-inch-long log.
- Spread the sugar out on a piece of wax paper, and roll the logs in the sugar until they're completely coated. Wrap each log in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days.
- When you're ready to bake, position the racks to divide the oven into thirds, and preheat it to 325. Line 2 baking sheets with parchment paper.
- Unwrap the logs, trim the ends if they're ragged and cut the logs into ½-inch-thick rounds. Place them on the baking sheets, leaving about 2 inches between each round.
- Bake the cookies for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are firm around the edges and golden brown on the bottom; the tops will remain pale. Rest the sablés for 2 minutes, then transfer to cooling racks. Serve - or pack into a container - when the cookies come to room temperature.
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