How did everyone enjoy this cool, creamy dessert?
In the Oven: Vanilla Bean and Milk Chocolate Budino
Posting date for these puddings is February 24. Enjoy!
Vanilla bean and Milk Chocolate Budino
Ingredients
1 tablespoon bourbon
1 vanilla bean
4 ounces good-quality milk chocolate
2 large egg yolks
2 large eggs
1/4 cup heavy cream
1/2 cup sugar
1/3 cup cornstarch, sifted
1/2 tsp salt
3 cups whole milk
1 tablespoon unstalted butter
Simple Whipped Cream to serve, optional
Chose wight wide-mouthed glasses for serving.
Put the bourbon in a medium heatproof bowl. Cut the vanilla bean in half lengthwise, and, using the tip of a knife or a small spoon, scrape the seeds into the bourbon. Discard the vanilla bean and stir the mixture to combine.
Place the milk chocolate in another medium heatproof bowl.
In a third heatproof bowl, whisk together the egg yolks, whole eggs, and cream.
In a medium saucepan, whisk together the sugar, cornstarch and salt. Whisk in the milk. Cook the mixture over medium-high heat until it just begins to boil, stirring occasionally. Whisking constantly, pour a third of the milk mixture over the egg mixture, then add another third of the hot milk mixture. Transfer the tempered egg mixture to the saucepan with the milk mixture and, whisking constantly, bring it to a boil. Cool for 2 to 3 minutes, or until the pudding is very thick.
Pour half of the pudding over the vanilla bean mixture and half over the milk chocolate. Add half of the butter to the vanilla mixture and whisk vigorously to cool the pudding slightly. Add the remaining butter to the chocolate mixture and again whisk vigorously to release the heat.
Assemble the dessert
Divide the vanilla pudding among the serving glasses. Chill them for 20 minutes. While the vanilla pudding is in the refrigerator, whisk the chocolate pudding every 5 minutes to release excess heat.
Spoon the chocolate layer on top of the vanilla, cover, and chill the pudding until firm, about 2 hours, before serving.
Top with whipped cream, if you like, and serve immediately.
The puddings can be stored, tightly covered, in the refrigerator for up to 2 days. Do not add the whipped cream until you are ready to serve them.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Chocolate Ginger Molasses Cookies
Loving the variety this week. Plus we’ve got a rogue baker!
Leave Your Links: Chocolate Ginger Molasses Cookie
Leave your links for the cookies here!
Roundup: Sunday Night Cake
Here’s our Sunday Night Cakes!
Leave your Links: Sunday Night Cake
Leave your links for the Sunday Night Cake in the comments!
In the Oven: Sunday Night Cake
This lightly spiced, simple sour cream cake begins our countdown of the last ten recipes to bake in Baked Explorations!
Sunday Night Cake
Yield: one 9-inch square cake
For the cake
1 3/4 cup cake flour
2 teaspoons baking powder
1 teaspoons salt
1/2 teaspoons cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, cut into 1/2-inch pieces
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
3 large eggs
1 cup sour cream
For the chocolate frosting
3/4 cup plus 2 tablespoons granulated sugar
3 1/2 tablespoons cornstarch
2 tablespoons dark unsweetened cocoa powder (like Valrhona)
3 ounces good-quality unsweetened chocolate, coarsely chopped
6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Make the cake
Preheat the oven to 350 degrees F. Line a 9″ square pan with parchment paper and butter the sides and bottom of the parchment paper.
In a large bowl, sift together flour, baking powder, salt, and cinnamon. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl and beat for a few seconds. Turn the mixer to low. Add the flour mixture in three parts, alternating with the sour cream, beginning and ending with the flour mixture. Scrape down the bowl and beat for a few more seconds.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Set the pan on a wire rack to cool for at least 20 minutes, loosen the sides of the cake from the pan the turn the cake out onto the rack. Remove the parchment paper and flip the cake right side up. Let the cake completely cool.
Make the chocolate frosting
In a medium saucepan, whisk together the sugar, cornstarch, and cocoa powder. Add the chopped chocolate. Pour 1 cup boiling water into the pan, wait 30 seconds, then whisk until the mixture is combined and the chocolate is melted.
Turn the heat to med-high and whisk continuously for about 5 minutes, or until the mixture begins to thicken. (Once the pudding begins to thicken, it will come together very quickly).
Remove the pan from the heat and pour the mixture into the bowl of a stand mixer fitted with the paddle attachment. Beat on high until the steam escapes and the mxiture is room temperature. Add the butter and mix for an additional 2 to 3 minutes, until the frosting is light and puddinglike. If you prefer a fluffier, more spreadable frosting, continue to mix for just a few minutes longer.
Frost the top of the cake, allowing a little of the frosting to drip down the edges. Chill for 5 minutes to set the frosting. Serve immediately.
The cake can be stored, tightly covered, in the refrigerator for up to 3 days. Bring it back to room temperature before serving.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Bananas Foster Fritters
Bananas Foster Fritters ~ Leave Your Links
How did you like this unique treat?
In the Oven: Bananas Foster Fritters
Up next on the Baked schedule… Bananas Foster Fritters! Posting date is Janauary 13. Enjoy!
Bananas Foster Fritters from Baked Explorations
For the Rum Dipping Sauce
4 tablespoons (1/2 stick) unsalted butter, cut into 1 inch cubes
1/3 cup firmly packed dark brown sugar
1/3 cup heavy cream
1 teaspoon banana liqueur (or pure vanilla extract)
2 Tablespoons dark rum
Pinch cinnamon (optional)
For the Fritter Dough
1 1/4 cups all purpose flour, plus more if needed
3 tablespoons firmly packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 teaspoon cinnamon
3 medium ripe bananas
1 tablespoon dark rum
1 teaspoon banana liqueur or pure vanilla extract
1 tablespoon unsalted butter, melted and cooled
Vegetable oil for frying
1/4 cup confectioners sugar
Make the rum dipping sauce
In a medium saucepan over medium heat, stir the butter and sugar together until smooth. Add the cream and bring to a boil. Remove the pan from the heat and stir in the liqueur, rum and cinnamon if using. Set aside until serving time. (The sauce can be made ahead. Allow it to cool, then cover it tightly in plastic wrap and refrigerate. Rewarm it over low heat in a saucepan or microwave it in short 15 second blasts before serving).
Make the fritter dough
In a large bowl, whisk together flour, brown sugar, baking powder, salt, allspice, and 1/2 teaspoon of the cinnamon. Use your hands to rub the chunks of sugar into the flour mixture and whisk again (it is ok to have a few chunky sugar pieces remaining).
In another large bowl, mash the bananas with your hands or a heavy spoon and stir in the rum, liqueur and butter.
Use a rubber spatula to fold the dry ingredients into the banana mixture. The mix should look wet, but it should hold its shape when scooped into a small ball. If dough is too thin, keep folding in flour 1 tablespoon at a time until it stiffens up. Refrigerate the dough while the frying oil heats up and you prepare the sugar topping.
Pour enough oil into a deep skillet to fill it 3/4 inch to 1 inch deep. Slowly heat the oil over medium-high heat until it registers 375 degrees F on a deep-frying thermometer.
While the oil heats, in a small bowl, whisk together the confectioner’s sugar and remaining 1/2 teaspoon cinnamon. Set aside.
Fry the fritters
Line a plate with double layer of paper towels and set it near your work area.
Using a small spatula and a small spoon, two spoons, or an ice cream scoop with a release mechanism, drop heaping spoonfuls of dough into the oil. Do not crowd the skillet. Cook until the fritters have browned on one side, 2 to 3 minutes. Using a slotted spoon or tongs, turn them over to cook for another 2 minutes or until browned. Do not overcook or burn the fritters. Use the slotted spoon to transfer the fritters to the prepared plate and continue frying dough until finished.
Place the fritters on a serving plate and sift the cinnamon sugar over them. Serve immediately with rum dipping sauce.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.