Cooking for Two - Bruce Weinstein [73]
4. Remove the pan from the heat, whisk in the vanilla and almond extracts, then pour this mixture into two 1-cup ramekins or bowls, or into one 2-cup serving bowl. Place in the refrigerator to cool and set, about 2 hours. (On the serious subject of pudding skin, see page 229.) You can make this pudding up to 2 days ahead of time; cover it with plastic wrap and store it in the refrigerator.
BAKED RICE PUDDING makes 2 small ramekins of rice pudding
Rice pudding is one of those desserts that comes coated with all the nostalgia of a June Cleaver household. No wonder: it’s comforting, creamy, and delicious. The custard rises to the top as it bakes, forming a creamy layer over the rice. Here, we’ve studded the custard with dried cranberries and spiked it with crystallized ginger—but you can omit both and double the vanilla for a more standard pudding.
½ cup plus 2 tablespoons water
¼ cup white rice (do not use instant rice)
Unsalted butter for greasing the ramekins
2 tablespoons sugar
2 tablespoons dried cranberries
1 tablespoon finely chopped crystallized ginger
1 large egg, plus 1 large egg yolk, at room temperature; or 1 large egg, plus 2 whole quail eggs
1¼ cups milk (regular, low-fat, or nonfat)
¼ teaspoon vanilla extract
teaspoon salt
1. Bring the water to a simmer in a small saucepan set over medium-high heat. Stir in the rice, cover, then reduce the heat to low. Cook for about 15 minutes, or until the rice is tender. Meanwhile, position the rack in the middle of the oven and preheat the oven to 350°F. Butter two 1½-cup oven-safe ramekins (about 3 ½ inches wide and 2 inches deep); set aside.
2. Transfer the warm rice to a medium bowl and stir in the sugar, cranberries, and crystallized ginger. In a separate small bowl, whisk the egg, egg yolk, milk, vanilla, and salt until uniform. Pour this mixture over the rice mixture and stir with a wooden spoon until well combined.
3. Divide the rice-and-milk mixture between the two prepared ramekins. Place these ramekins in a small roasting pan or a shallow casserole. Fill the roasting pan with hot water until it comes halfway up the sides of the ramekins. Bake in this water bath for 40 minutes, or until a knife comes out clean when inserted into the center of the custard. Serve warm, or let stand at room temperature until cooled, then cover with plastic wrap and store in the refrigerator for up to 2 days.
MAPLE CRÈME BRÛLÉE makes 2 crème brûlées
Although crème brûlée inspires fervid devotees, it’s really a simple dessert, a creamy custard with a burned sugar topping. Here, we’ve lightened the original somewhat, using half-and-half rather than cream (which you can, of course, use for the original decadence). For best results, use real maple syrup, preferably Grade A Dark Amber, a sturdier, heartier maple syrup, which is not as delicate as the Grade A Light Amber usually served with pancakes.
1 cup half-and-half
2 tablespoons maple syrup, preferably dark amber grade
2 large egg yolks, at room temperature; or 4 whole quail eggs
½ teaspoon cornstarch
½ teaspoon vanilla extract
4 teaspoons sugar, preferably superfine sugar
1. Position the rack in the center of the oven and preheat the oven to 350°F. Place the half-and-half in a small saucepan and warm it over low heat until small bubbles form around the sides of the pan. Meanwhile, beat the syrup and egg yolks or quail eggs in a medium bowl with a whisk until pale yellow, about 3 minutes.
2. Whisk the cornstarch into the yolk mixture, then whisk in about ¼ cup of the warmed half-and-half, drizzling it in a thin, steady stream. Continue whisking until the mixture is uniform, then whisk this egg yolk mixture back into the saucepan with the half-and-half. Cook over low heat for about 1 minute, or just until