Bobby Flay's Bar Americain Cookbook - Bobby Flay [71]
⅛ teaspoon ground cinnamon
2 large egg yolks, whisked with 2 teaspoons water
Cinnamon Crunch Ice Cream
1. Preheat the oven to 375°F.
2. Prick the sweet potatoes several times with a fork, place on a baking sheet, and roast in the oven until soft, about 45 minutes. Remove from the oven and let cool slightly. When cool enough to handle, halve each potato lengthwise and use a small spoon to scrape the flesh into a medium bowl; discard the skins. While the potatoes are still hot, mash with a potato masher or fork until slightly smooth.
3. To make the crust, reduce the oven temperature to 350°F. Combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Evenly press the crumbs into a deep-dish 9-inch pie plate and brush with the egg yolk mixture. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack. Keep the oven on.
4. To make the filling, whisk together the eggs, sugars, molasses, cinnamon, and salt in a medium bowl. Whisk in the vanilla and milk. Gradually add the egg mixture to the sweet potatoes, whisking gently to combine. Add the butter and whisk until incorporated.
5. Place the pie shell on a baking sheet and pour the sweet potato mixture into the shell. Bake until the filling is set around edges but the center jiggles slightly when shaken, about 45 minutes. Transfer the pie to a wire rack and let cool to room temperature, about 2 hours. Serve at room temperature or refrigerate until chilled, about 2 hours and up to 12 hours.
6. Slice the pie into pieces and serve each one with a large scoop of the ice cream.
CINNAMON CRUNCH ICE CREAM
Makes 1 quart
¼ cup all-purpose flour
¼ cup quick-cooking rolled oats
¼ cup plus 2 tablespoons packed light brown sugar
2¼ teaspoons ground cinnamon
4 tablespoons (½ stick) unsalted butter, cut into pieces, chilled
2 cups whole milk
2 cups heavy cream
2 cinnamon sticks
1 vanilla bean, split and seeds scraped
8 large egg yolks
1 cup granulated sugar
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Combine the flour, oats, brown sugar, and ground cinnamon in a food processor and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on the baking sheet. Bake until golden brown and crispy, about 15 minutes. Remove and let cool. Chop the cinnamon crunch into small pieces and set aside.
3. Combine the milk, heavy cream, cinnamon sticks, and vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat. Remove and let steep for 30 minutes. Return to the heat and bring to a simmer.
4. Prepare an ice bath by placing a medium bowl inside a larger bowl filled half full with ice water. Whisk together the yolks and granulated sugar until pale yellow. Slowly whisk in the warm milk mixture. Remove the cinnamon sticks and vanilla bean, return the mixture to the pan, and cook, stirring with a wooden spoon, until the mixture coats the back of the spoon, 3 to 4 minutes. Strain the custard into the bowl set in the ice bath and stir until chilled.
5. Pour the custard into an ice cream maker and freeze according to the manufacturer’s directions. Fold the cinnamon crunch into the soft ice cream, cover, and freeze until hardened, at least 2 hours.
Pumpkin Bread Pudding
PUMPKIN BREAD PUDDING
SPICY CARAMEL APPLE SAUCE
This fantastic dessert is perfect for the cool months of late fall and winter. Cubes of tender pumpkin bread are baked in a rich custard laced with bourbon and maple syrup. Crisp apple cider is the base of a buttery caramel sauce spiced with fresh ginger, cinnamon, nutmeg, and star anise. Forget about serving the same-old pumpkin pie at Thanksgiving and put this out instead for a new twist on two old classics. The recipe includes directions for making your own pumpkin bread to use in the pudding, but you can of course also use a loaf of pumpkin bread from your favorite bakery. Brioche or cinnamon-raisin bread would also work perfectly.
Serves