Text 26812, 117 rader
Skriven 2012-07-02 18:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Big Papi
================
-=> Quoting Hap Newsom to Jim Weller <=-

 ->  HN> David Ortiz / a 440ft or better slug!

 -> That's further than a North Korean long range missile

 HN> And more accurate too!

You stole the second half of my joke that I was saving for today!

So you get this instead:

At a dive restaurant...

"What wines do you have?"

"Well, we have red. And we have white."

I got wise and ordered a beer.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Thai Tea Cake With Condensed Milk Custard Sauce
Categories: Thai, Cake, Sauces
  Servings: 12

      2 c  whole milk, room temp,
    divided
      2 TB unsweetened loose Thai tea
    leaves
      8 TB unsalted butter, softened
  1 1/2 c  granulated sugar
      3 lg eggs, room temp
  2 1/4 c  all-purpose flour
    1/2 ts salt
      2 ts baking powder
      6 lg egg yolks
     14 oz can sweetened condensed
    milk

Traditional Thai dessert? Nah. Good? Yes. The rich condensed milk
custard sauce reminds you of, what else? Thai tea with condensed
milk. Though this cake cannot be called Thai by any stretch, it's a
wonderful dessert that creates another platform for one of the most
loved traditional Thai ingredient, Thai Tea, to shine. What is a
Thai tea cake? Well, it's any cake that you infuse with Thai tea
leaves. This means that you don't even have to use the cake recipe
which we've suggested here; you can use any plain (meaning no spices
added) butter cake or sponge cake recipe which has worked
consistently for you in the past.

Note: Make sure the Thai tea which you use is unsweetened loose Thai
tea leaves, not an instant Thai tea mix which will ruin the recipe.
Also, if you prefer a cake with no brown specks, you can strain the
tea-infused milk before adding it to the recipe.

Place 1 1/4 cups milk in a heat-proof bowl or glass measuring cup;
microwave until warm, about 30 seconds. Add tea leaves and set
aside.

Grease 10-inch springform pan or a 13- by 9- by 2-inch pan, and line
it with a piece of parchment paper; set aside. Preheat oven to 350
F.

In a medium bowl stir together flour, salt, and baking powder; set
aside. In a large mixing bowl beat butter with an electric mixer on
medium speed until fluffy, about 30 seconds. Add sugar, 1/4 cup at a
time, and continue to beat until the mixture is well combined,
scraping down the sides of the bowl as needed.

Add eggs to the butter mixture, one at a time, beating after each
addition, about 1 minute total.

Strain tea-infused milk through a fine mesh strainer. With a rubber
spatula, alternately fold in flour mixture and tea-infused milk to
butter mixture. Once the batter is well combined, spread it into the
prepared pan, and bake until a toothpick inserted into the center
comes out clean, 30 to 35 minutes. Remove the cake from the oven and
let it cool in the pan.

Meanwhile, make the custard sauce by putting the remaining milk and
condensed milk in a 1-quart heavy-bottomed pot or saucier over
medium-low heat, whisking to combine. Place egg yolks in a medium
mixing bowl and whisk until smooth.

Once the condensed milk mixture starts to boil, immediately remove
the pot from heat. With one hand, slowly pour the hot milk into the
yolks in thin stream. With the other hand, whisk the mixture
vigorously making sure everything is well blended.

Pour the egg mixture back into the empty milk pot and put it on low
heat, whisking constantly. In less than a minute, the custard sauce
will thicken up. Take the pot off the heat, strain the custard
through a fine-mesh strainer into a serving container, preferable
one with a spout; keep covered and warm. (You should end up with
approximately 2 1/2 cups of sauce.)

Serve the cake with the warm custard sauce. (If the sauce becomes
too thick upon standing, thin it out with a little bit of warm
milk.)

Leela Punyaratabandhu
From: Serious Eats

MMMMM-------------------------------------------------


Cheers

YK Jim


... I did a series of double-blind trials. Look for my paper next month

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)