Recipe Tag: Chocolates and Custards

Place 2% milk, dry milk powder, vanilla extract and ground nutmeg in a medium sized non-reactive sauce pan. Heat over medium heat until the mixture reaches 180°F. (This is the temperature that the milk will just begin to boil and at a higher temperature it will boil over.) Stir continuously and do not allow to boil.

Remove from the heat and allow to cool at least a few hours (preferably overnight in the refrigerator).

After the milk mixture is cool preheat the oven to 300°F. Fill a roasting pan with water to a level that will be about 3/4 of the way up a 1 cup ramekin. It is best to test this by placing the ramekins in the water bath to make sure it is not overfilled.

Place the roasting pan in the oven until the water is hot (this should take at least 20 minutes).

In a stainless bowl place the stevia, canned pumpkin, egg yolks and salt. Cream together until smooth.

Strain the milk mixture through a fine sieve into the egg mixture. Whisk until well blended.

Divide the milk/egg mixture between four 1 cup ramekins. Place the ramekins in the water bath in the oven and cook for 60 minutes.

Very carefully remove the roasting pan from the oven and allow the custard to cool for 30 minutes while still in the water bath. Cover each custard with plastic wrap and chill overnight.

Place 2 teaspoons sugar on the top of each custard. Using a blowtorch melt the sugar by carefully aiming the tip of the flame at the surface of the sugar. Tilt and rotate the ramekin so that the melted sugar covers the surface of the custard.

Serve.

Alternatively, the sugar can be melted under a broiler but the custard will need to cool again afterwards for about 10 minutes on the counter and another 20 minutes in the refrigerator.

Preheat the oven to 325°F.

Place the water in a large pot over high heat.

Add the sweet potato and when the water comes to a boil reduce to simmer.

Cook the potato for about 40 minutes until a knife slips easily into the center.

Remove to a paper towel and let cool.

While the potato is cooking, place the ginger snaps in a food processor fitted with a steel blade and process until they are medium-sized crumbs.

Pulse the processor blade while drizzling in the maple syrup.

Line a standard size muffin tin with 12 muffin papers (preferably foil papers).

Distribute the ginger snap mixture evenly between the muffin papers and pat down gently.

Place the pan in the oven and cook for ten minutes. Remove from the oven.

Mash the sweet potato until smooth.

Whisk in the milk, nutmeg, Zsweet, vanilla extract, salt and egg yolks.

In a separate bowl, whisk the egg whites until they form stiff peaks.

Gently fold the egg whites into the sweet potato mixture.

Scoop the batter into the muffin cups and bake for 40 minutes.

Let cool and then chill before serving.

Place the 2% milk, dry milk powder and vanilla extract in a medium sized non-reactive sauce pan. Heat over medium heat until the mixture reaches 180°F. (This is the temperature that the milk will just begin to boil and at a higher temperature it will boil over.) Stir continuously and do not allow to boil.

Remove from the heat, add the peppermint leaves, stir and allow to cool at least a few hours (overnight is best) in the refrigerator.

After the milk mixture is cool, preheat the oven to 300°F. Fill a roasting pan with water to a level that will be about 3/4 of the way up a 1 cup ramekin. It is best to test this by placing the ramekins in pan, then adding the water to the pan to make sure it is not overfilled.

Place the water-filled roasting pan (without the ramekins) in the oven until the water is hot (this should take at least 20 minutes).

In a stainless bowl, place the stevia, egg yolks and salt. Cream together until smooth.

Strain the milk mixture through a fine sieve into the egg mixture. Discard the mint leaves. Whisk until well blended.

Divide the milk/egg mixture between four 1 cup ramekins. Place the ramekins in the water bath in the oven and cook for 60 minutes.

Very carefully remove the roasting pan from the oven and allow the custard to cool on the counter for 30 minutes while still in the water bath. Cover each custard with plastic wrap and chill overnight.

Place the candy canes in a blender or mini chopper and process until powdered. Mix 2 teaspoons of the powder together with the sugar.

Place 2 teaspoons of the sugar mixture on the top of each custard. Using a blowtorch, melt the sugar by carefully aiming the tip of the flame at the surface of the sugar. Tilt and rotate the ramekin so that the melted sugar covers the surface of the custard.

Serve.

Alternatively, the sugar can be melted under a broiler, but the custard will need to cool again afterwards for about 10 minutes on the counter and another 20 minutes in the refrigerator.

Place the 2 tablespoons warm water in a small dish and sprinkle the gelatin over the top. Set aside.

Place the milk, sugar, honey, lemon zest, vanilla extract and nutmeg in a non-reactive sauce pan over medium heat. Bring to a low boil and reduce to a simmer for about 2 minutes. Remove from the heat and let cool.

As it is cooling stir in the gelatin until well blended.

When the milk mixture is tepid add the buttermilk and Z-sweet and whisk.

Line 6 small ramekins with plastic wrap. Divide the milk mixture between the 6 lined ramekins. Cover and place in the refrigerator for at least 4 hours.

While the milk mixture is cooling place the cranberries in a non-reactive sauce pan with the water. Bring the mixture to a boil and reduce the heat to a simmer. Simmer for about an hour until there is only about 1/4 cup of liquid left.

Remove from the heat and let cool. After about 10 minutes, add the chocolate by just dropping the bar in the pan on top of the cranberry mixture. After another 10 minutes the chocolate should be softened and you can blend it into the cranberry mixture.

Serve the panna cotta by placing a plate on top of the ramekin. Invert the plate and the dessert will pop out of the ramekin. Gently peel off the plastic wrap. Top with two tablespoons sauce.

Place the sugar and water in a sauce pan and stir until the sugar dissolves. Slowly heat over high heat until the syrup boils. Allow it to boil until the color begins to brown. Swirl the pan only if the caramel appears to be browning unevenly.

Divide the caramel between 6 ramekins.

Preheat the oven to 325°F.

In a separate bowl whisk together the egg yolks, Z-sweet and vanilla extract until smooth.

Place the water in a separate sauce pan or tea pot over high heat.

Place the milk in a sauce pan over medium-high heat and bring to a boil whisking frequently.

The moment the milk begins to boil remove it from the heat and slowly drizzle into the egg mixture whisking continuously.

When all of the milk is well blended into the egg mixture ladle the custard into the ramekins. Place the filled ramekins in a shallow roasting pan. Fill the pan with the hot water until it is about half way up the sides of the ramekins.

Place the water bath with the ramekins in the preheated oven and cook for 35 minutes.

Remove the custards from the water bath and allow them to cool. Cover with plastic wrap and chill in the refrigerator for at least 4 hours.

To serve gently run a knife around the outer edge of the caramel. Place a plate upside down on top of the ramekin and invert the flan onto the plate.

Serve.

Place 2% milk, dry milk powder and vanilla extract in a medium sized non-reactive sauce pan.

Heat over medium heat until the mixture reaches 180°F.

Stir continuously and do not allow to boil. (This is the temperature that the milk will just begin to boil and at a higher temperature it will boil over.)

Remove from the heat and allow to cool until under 100°F.

After the milk mixture is cool preheat the oven to 350°F.

Fill a roasting pan with water to a level that will be about 3/4 of the way up a 1 cup ramekin. It is best to test this by placing the ramekins in the water bath to make sure it is not overfilled.

Place the roasting pan in the oven until the water is hot (this should take at least 20 minutes).

In a stainless bowl place the Z-sweet, egg yolks and salt. Cream together until smooth.

Add the milk mixture to the egg mixture.

Whisk until well blended.

Divide the milk/egg mixture between four 1 cup ramekins. Place the ramekins in the water bath in the oven and cook for 60 minutes.

Very carefully remove the roasting pan from the oven and allow the custard to cool for 30 minutes while still in the water bath.

Cover each custard with plastic wrap and chill overnight.

Place 2 teaspoons sugar on the top of each custard.

Using a blowtorch, melt the sugar by carefully aiming the tip of the flame at the surface of the sugar.

Tilt and rotate the ramekin so that the melted sugar covers the surface of the custard. (Alternatively, the sugar can be melted under a broiler but the custard will need to cool again afterwards for about 10 minutes on the counter and another 20 minutes in the refrigerator.)

Serve.