Serve 8 to 10 people.
4 whole eggs
8 egg yolks
4 cups milk boiled
1/2 cup sugar + 2 Tbsps
1 vanilla bean
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.
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.
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.