The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [280]
1 quart heavy cream
1½ cups dark Italian-roast coffee beans
10 large egg yolks
2/3 cup granulated sugar
¼ teaspoon salt
Boiling water, for the roasting pan
5 tablespoons superfine sugar
1. Preheat the oven to 320°F. Bring the cream and coffee beans to a boil in a medium saucepan. Cover, and reduce heat to low; cook at a bare simmer 30 minutes. Pour the mixture through a fine sieve into a medium bowl (or use a slotted spoon to remove beans); discard the beans.
2. Put the yolks, granulated sugar, and salt in a large bowl; whisk until the sugar is dissolved and the mixture is pale and thick. Gradually add the cream in a slow, steady stream, whisking until combined. Pour through a cheesecloth-lined sieve into a large glass measuring cup or pitcher; skim any foam or bubbles from the surface.
3. Divide the custard among the molds, filling them almost to the top. Place the molds in a roasting pan; put the pan on an oven rack, and pour boiling water around the molds to reach halfway up the sides. Bake until the custards are set around the edges but still loose in the centers, about 30 minutes.
4. Let the molds cool in the pan 10 minutes; remove from the water bath. Cover each with plastic wrap, pressing it onto the surface; refrigerate at least 2 hours or up to 2 days.
5. If using a torch to caramelize the custards, just before serving use a fine sieve to sift 1 tablespoon superfine sugar over each; wipe the sugar from the edges. Hold the torch at a 90-degree angle, 3 to 4 inches from the surface of each custard, and use a steady sweeping motion to caramelize the tops until golden brown.
6. If you don’t have a torch, freeze the custards 20 minutes before topping with sugar. Preheat the broiler, and place the molds on a rimmed baking sheet; surround with ice cubes. Broil, rotating the sheet once, until the tops are golden brown, 2 to 3 minutes. If the molds become warm, refrigerate the custards for a few minutes before serving.
classic bread pudding
SERVES 8
For individual bread puddings, divide the mixture among eight buttered 6-ounce ramekins; reduce the cooking time to 40 minutes.
2 tablespoons unsalted butter, softened, for baking dish
12 ounces brioche or challah, cut into 1-inch cubes
2 cups milk
3 cups heavy cream
4 large eggs plus 1 large egg yolk
1 cup sugar
½ teaspoon salt
1 tablespoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup raisins
1 cup boiling water, plus more for the pan
1. Butter a 9 × 13-inch baking dish; set aside. Put the bread in a large bowl; set aside. Heat the milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
2. Whisk the eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour the cream mixture in a slow, steady stream into the egg mixture. Pour over the bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge the bread.
3. Meanwhile, soak the raisins in 1 cup boiling water for 30 minutes.
4. Drain; stir the raisins into the bread mixture. Preheat the oven to 350°F. With a slotted spoon, transfer the bread to the buttered dish; pour the liquid in the bowl over the top. Using a spoon, turn the top layer of bread crust side up.
5. Set the dish in a roasting pan; transfer to the oven. Pour boiling water into the pan to reach about halfway up the sides of the dish. Bake until golden brown, about 50 minutes. Let the dish cool on a rack 10 to 20 minutes.
VARIATIONS
BANANA, COCONUT, RUM Stir 3 tablespoons rum into the egg mixture. Heat 2 tablespoons each brown sugar and unsalted butter in a skillet until melted and caramelized. Add 2 sliced bananas; cook 1 to 2 minutes. Fold into the soaked bread along with