Tag: Eggs

Finnish pancakes

Natalie Hanson

6 large eggs

1 quart of fresh milk

4-5 Tbsp of sugar

1 tsp of salt

1 cup (8 oz) of flour

1 lb butter

  • Melt and brown 1/4 lb of better in a 12″ x 16″ pan.
  • Beat the eggs in separate bowl.
  • In a separate bowl add flour, sugar, and salt. Add milk slowly to avoid clumps.
  • Combine the content of both bowls into one, and pour into the pan.
  • Bake in 450F oven for 20-23 minutes.
  • Serve with hot maple syrup, jelly, or butter.

Crème Opéra

Natalie Hanson

Serve 8 to 10 people.

4 whole eggs
8 egg yolks
4 cups milk boiled
1/2 cup sugar + 2 Tbsps
1 vanilla bean

Caramel

1 cup of sugar
1 cup of water

  • Make caramel by boiling water and sugar together until golden brown.
  • Pour into a 8 cup ring mold and tilt the mold to coat the sides.

Decoration

1 cup of whipping cream
5 or 6 meringues, crushed
1 lb of large strawberries, sliced and macerated in rum

  • Preheat oven to 350°F
  • Warm the milk with the vanilla bean and leave to infuse for ?? hour.
  • Beat eggs and egg yolks lightly with the sugar
  • Add milk and strain, if necessary, into the caramel lined mold
  • Cook at 350°F for 40 to 45 minutes (bain marie).
  • Cool completely, preferably overnight.
  • Turn the custard into a serving dish.
  • Whisk the cream until stiff and place half in a pastry bag with a small rosette tube.
  • Fold the crushed meringues into the remaining cream and put in the center of the custard.
  • Decorate with fresh strawberries and pipe stars of cream over the meringue and cream mixture.
  • Serve very cold.

Bavarois à l’orange

Natalie Hanson

A flavorful, light, creamy and sinful dessert made with a crême anglaise, gelatine, beaten egg whites, and cream.

For 8 to 10 people (use an 8 cups cylindrical mold).

2 large oranges
1 good 1/2 cup of strained orange juice
1-1/2 Tbsp of gelatine
7 egg yolks
1 cup of sugar
2 tsp of cornstarch
1-1/2 cups of milk
 5 egg whites & pinch of salt
1 Tbsp of sugar
 1/2 cup of whipping cream
2 Tbsp of orange liqueur like Cointreau or Grand Marnier
Peeled orange segments sprinkled with orange liqueur and sugar

  • Grate the skins of the oranges (only the orange part) into a mixing bowl.
  • Squeeze the juice of the oranges into a measuring cup.
  • Sprinkle the gelatine on top.
  • Separate 7 eggs.
  • Put away 2 of the egg whites. Reserve the others.
  • Boil the milk.
  • In the meantime add the egg yolks to the mixing bowl with the grated orange skins.
  • Gradually beat in the sugar and continue beating until it forms the ribbon (pale yellow).
  • Beat in the cornstarch.
  • Beat the milk in slowly.
  • Pour into a saucepan and set over moderate heat.
  • Stir with a wooden spoon until custard is thick enough to coat the spoon.
  • Be careful not to boil. Remove from the heat and add the orange and gelatine mixture. Mix well.
  • Put the mixture into a large bowl.
  • Beat the egg whites with the salt until soft peaks are formed.
  • Sprinkle on the sugar and beat until stiff peaks are formed.
  • With a spatula fold the egg whites into the warm custard.
  • Set over ice.
  • Fold delicately with the spatula while the mixture is cooling.
  • Beat the chilled whipping cream and fold in the mixture.
  • Add the orange liqueur.
  • Rinse mold in cold water and shake out excess.
  • Put the bavarian cream into it and set for at least 3 or 4 hours.
  • Unmold and decorate with the orange segments.