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Crème Brulee Baba au Rhum Baba Syrup Honey Haranero Barbeque Sauce |
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Crème Brulee
Put cream and vanilla bean (not extract) in top of a double boiler. Cover. Cook over boiling water until cream reaches scalding point (a skin wrinkles over the surface). In a bowl beat yolks and 1 tablespoon sugar until light in cover. Remove vanilla from cream. Scrape seeds from bean and add them to the cream. Discard the bean shell. (Add vanilla extract at this point if you do not use a vanilla bean.) Pour cream into egg yolk mixture very gradually, stirring constantly. Return mixture to pan and cook over boiling water, stirring constantly, until custard thickens enough to coat the back of a wooden spoon. The mixture must not boil, or it will curdle ! Strain the custard into a shallow baking dish and bake for 5-8 minutes at 325oF or until a skin forms on top. Remove from over and regrigerate serveral hours or preferably overnight.
Heat the broiler. Sprinkle the top of the cold custard with remaining 4 tablespoons sugar and place custar under the broiler, 4 incehs from the heat. Allow sugar to melt and turn light brown. If the custard starts bubbling through the sugar topping before it camarelizes, remove the dish at once or the custard will burn in patches. Remove the crème and refrigerate for 2-3 hours. Serve the crème accompanied by lightly sugared strawberries or raspberries.
Note : The sugar can be carmelized using a hand-held propane torch. Since many home broilers don't get hot enough to carmelize the sugar before the custard starts bubbling through, the torch really works best.
Sift flour into a bowl. Make a well in the middle, crumble the yeast into it and dissolve it with the milk. Draw a little of the flour over the yeast mixture. Cover the bowl with a cloth and let stand in a warm place for 15 minutes to proof. Meanwhile, melt the butter and cool until lukewa ;rm. Add the sugar, salt, lemon and eggs. Mix together with a wire whisk. Mixture should not be foamy. When the crust over the yeast begins to split, add the egg mixture. Beat mixture energetically until it is elastic. Add up to 1/2 cup more flour (if needed) to creat a very soft dough. Cover and let rise again for 15 minutes. Grease and flour 15 - 3 1/2 inch individual ring molds. Put yeast dough into a piping bag fitted with a wide tip. Pipe the mixture into the molds, filling them 1/2 full. Allow to rise until double in buld - about 15 minutes. Bake 10-12 minutes at 400 oF or until cakes spring back when touched. Remove from oven and allow to cool a few minutes. Turn out and place on a wire rack over a cake pan.
Bring the water and sugar to a boil. Cool until lukewarm. Add 1/2 cup rum. Carefully dip each bab into the syrup then place back on rack to drain. Allow to stand 1/2 hour. Add drained-off syrup from cake pan to any remaining syrup in saucepan. Spoon over the babas until syrup is used up. Sprinkle each baba with a little additional rum. Heat the apricot jam with enough water to thin it. Brush each baba with the apricot glaze. When ready to serve, fill each baba with fresh fruit and top with whipped cream.
From Dave "Wave" Kasprzak of The Dining Room at 209 Main
209 Main Street
Monticello, WI 53570
608-938-2200
www.209main.com
In a heavy-bottomed saucepan, melt butter and sauté onions, garlic and peppers. Add remaining ingredients. Bring to a boil, reduce heat and simmer for 45 minutes. Sauce will be best if used the next day. Great on pork ribs!
