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Skriven 2014-02-20 07:23:02 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Mexican #2
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mexican Chocolate Ice Cream
 Categories: I scream, Chocolate, Dairy
      Yield: 3 servings

    1/2    Vanilla bean
     11 oz Mexican chocolate; (3 1/2
           - disks), coarse chopped
  3 3/4 c  Half-and-half
      3 lg Eggs
    1/4 ts Salt (Scant)

  Special equipment: an instant-read thermometer; an ice
  cream maker

  Halve vanilla bean lengthwise and scrape seeds into a 3-qt
  heavy saucepan. Add chocolate and half-and-half and bring
  to a boil over moderate heat, whisking. Remove from heat.

  Lightly beat eggs with salt in a bowl, then add hot chocolate
  mixture in a slow stream, whisking. Transfer custard to
  cleaned saucepan and cook over moderately low heat, stirring
  constantly with a wooden spoon, until custard registers 175ºF
  on thermometer, 1 to 5 minutes. Immediately pour through a
  fine-mesh sieve into a metal bowl. Put bowl in a larger bowl
  of ice and cold water and cool, stirring occasionally.

  Freeze custard in ice cream maker. Transfer ice cream to an
  airtight container and freeze until hardened, about 1 hour.

  Cooks' note: Ice cream keeps 4 days.

  Recipe by Ruth Cousineau

  February 2003 | Gourmet

  Makes about 1 1/2 qt

  Meal Master Format by Dave Drum - 19 October 2008

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Modern Mexican Chocolate Flan
 Categories: Latino, Desserts, Chocolate, Booze, Dairy
      Yield: 8 Servings

  1 1/4 c  Sugar
      6 oz Mexican chocolate; coarse
           - chopped
  1 1/3 c  Half-and-half
  1 1/3 c  Whole milk
  1 1/2    Inch cinnamon stick; pref
           - canela
      5 lg Eggs
      1 tb + 1 ts coffee liqueur
    3/4 ts Pure vanilla extract
    1/2 ts Pure almond extract

  Ingredient info: Canela, also called true, Mexican,
  Ceylon, or Sri Lanka cinnamon, is a less pungent variety
  than the cassia cinnamon commonly used in the United
  States. It's available in specialty shops, some
  supermarkets, and online from Penzeys Spices.

  Special equipment: Pastry brush, 8 (5- to 6-ounce)
  ramekins, large roasting pan

  In a small heavy-bottomed saucepan, combine 3/4 cup sugar
  with 1/3 cup water and stir to combine. Bring to a boil
  over moderate heat, using a pastry brush dipped in cold
  water to wash down any sugar crystals clinging to the side
  of the pot, then lower the heat and simmer, without
  stirring, until the syrup begins to color. Swirl the pan
  continually until the syrup is an even, deep amber color.
  Immediately divide the caramel among the ramekins,
  swirling so it coats the bottom of each.

  Arrange a rack in the middle of the oven and preheat to
  325øF/160øC.

  In the bowl of a food processor, process the chocolate
  until it resembles small pebbles. Transfer to a medium
  saucepan and add the half-and-half, milk, cinnamon stick,
  and the remaining 1/2 cup sugar. Place over moderate heat
  and bring to a simmer, stirring occasionally, then remove
  from the heat, cover, and let steep for 20 minutes.

  In a large bowl, combine the eggs, coffee liqueur, and the
  vanilla and almond extracts and whisk to combine. Slowly
  pour about 1 1/2 cups of the hot milk/half-and-half
  mixture into the egg mixture, whisking constantly. Add in
  the rest of the hot milk and whisk to combine. Pour
  through a fine-mesh sieve set over a large bowl and divide
  evenly among the 8 ramekins. Discard solids.

  Transfer ramekins to a large roasting pan and add enough
  hot water to come halfway up the sides of the ramekins.
  Loosely cover the pan with foil and bake until the custard
  has barely set (a knife inserted halfway between the edge
  and the center should come out clean), 35 to 40 minutes.
  Let cool in the water bath, then refrigerate to chill
  thoroughly. DO AHEAD: The flans can be made ahead and
  stored, wrapped in plastic in the refrigerator, up to 3
  days.

  Just before serving, run a small thin knife around each
  flan, then invert onto small plates and serve.

  by Jennifer Jones; Topolobampo

  Epicurious | April 2012

  Yield: Makes 8 servings

  MM Format by Dave Drum - 12 May 2012

  Uncle Dirty Dave's Archives

MMMMM

... To make an apple pie from scratch, you must first create the universe.

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