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Crème Boulud
From "Daniel's Dish" by Daniel Boulud
Ingredients:
• 2
large egg yolks
• 1 ½ cups heavy cream
• ½ vanilla bean, split and scraped
• ¼ cup sugar
• 2 Tbsp praline paste (available at specialty markets)
• 1 Tbsp Cognac or brandy
• 2 Tbsp Frangelico liqueur
• Ice cubes for serving
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Prepare
an ice-water bath in a large bowl. Whisk together
the egg yolks, 1 cup of the heavy cream, vanilla-bean
seeds and pod, and sugar in a small saucepan. Cook
over medium heat, stirring constantly with a wooden
spoon, until the mixture thickens enough to coat the
back of the spoon or reaches 180ºF on an instant-read
thermometer, 3 to 4 minutes.
Strain through a fine-mesh sieve into a medium bowl.
Place the bowl in the ice-water bath and cool completely.
Combine
the custard, the remaining ½ cup heavy cream,
praline paste, cognac, and Frangelico in a blender
and puree until smooth. Put ice cubes into four glasses
and add the crème. Serve immediately. Makes 4 servings.
(Updated: 10/12/07 AK) |
