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7
eggs
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3/4 cup
sugar
Dispensers and Storage Options
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1 tablespoon
ground cinnamon
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2 tablespoons
vanilla
Vanilla Selections Options
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pinch salt
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2 cups
whole milk
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2 cups
heavy cream
Whipped Cream Whippers Options
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10 ounces
white chocolate, chopped
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2 tablespoons
Amaretto liqueur
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One 1 pound loaf
French bread, cut into one-inch cubes
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1 cup
French wild cranberries, drained
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Vanilla Bean Sauce
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1/4 cup
sugar
Dispensers and Storage Options
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1 1/4 cups
whole milk
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3/4 cup
heavy cream
Whipped Cream Whippers Options
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3/4 cup
half-and-half
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1
vanilla bean
Vanilla Selections Options
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2 tablespoons
sugar
Dispensers and Storage Options
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2 tablespoons
cornstarch
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6
egg yolks
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3 tablespoons
half-and-half
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Equipment List:
Cooking Instructions
Pre-heat oven to 325 F.
In a medium mixing bowl, whisk together the eggs, sugar, cinnamon, vanilla and salt. In a medium saucepan, heat the milk and cream until small bubbles form around the edge of pan and the liquid begins to steam. Add white chocolate, stirring until melted. Stir in Amaretto. Pour the milk mixture into the egg mixture slowly, whisking all the while. Set aside.
Butter eight 6 1/2 ounce souffle molds (ramekins) thoroughly. Divide the bread cubes among the molds, then sprinkle the cranberries on the bread. Pour custard over bread and cranberries. The bread will float. Wait approximately 10 minutes for the bread to absorb the custard. With a spoon, press down gently into the custard until liquid is fully absorbed. At this point, more custard may be added if the bread appears too dry.
Place the molds in a baking dish (or dishes) large enough to hold them without crowding. Fill the baking dishes three quarters full with hot water then put in the oven. Bake until puffed and a toothpick inserted into the center comes out clean, about 1 hour.
Serve warm with vanilla bean sauce (recipe follows) and more wild cranberries.
Vanilla Bean SauceIn a 4-quart saucepan, bring the 1/4 cup sugar, milk, cream, 3/4 cup half-and-half and vanilla bean almost to a boil. Remove the bean, cut in half length wise and scrape out vanilla beans. Whisk the beans into hot cream mixture.
Whisk together the 2 tablespoons sugar, cornstarch and egg yolks in a mixing bowl. Stir until smooth. Gradually add the 3 tablespoons of half-and-half. Add one fourth of the hot milk mixture to the egg yolk mixture. Pour this back into the cream mixture in saucepan.
Cook over a gentle heat, whisking continuously to avoid scorching. Cook until the sauce begins to thicken. Remove from heat and pour the sauce back into the mixing bowl. Cool over an ice bath, stirring occasionally. Makes approximately 5 cups.
Serves 8.
Adapted from The Broadmoor, Colorado Springs.