The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [286]
3. In a large bowl, combine the sweet potato puree, remaining ¾ cup sugar, allspice, cinnamon, salt, eggs, and egg yolks. Mix in the vanilla and scalded milk, and then pass the mixture through a fine sieve. Pour into the caramel-lined pan, and cover with foil. Set in a roasting pan, and pour boiling water into the roasting pan halfway up the sides of the flan dish.
4. Bake for 50 to 55 minutes, or until the center of the flan is nearly set: A thin-bladed knife inserted in the center should come out clean. Let cool to room temperature, and place in the refrigerator to chill overnight.
5. To unmold, run a sharp knife carefully around the flan, and cover with a serving plate; invert quickly. Remove the pan; serve.
chocolate mousse with banana puree and grated coconut
SERVES 8 TO 10
4 large ripe bananas (about 2 pounds)
1 cup champagne or sparkling wine
1 cup sugar
9 ounces semisweet chocolate, finely chopped
3 large eggs
2 cups heavy cream, cold
½ cup grated or shaved coconut, for garnish
1. Peel the bananas; cut into large pieces. Place in a saucepan with the champagne and ¼ cup sugar. Bring to a boil; reduce to a gentle simmer. Cook, partially covered, until very soft, 10 to 15 minutes. Transfer to the bowl of a food processor; blend until smooth. Set aside to cool. Chill until ready to serve, up to 6 hours ahead.
2. Place the chocolate in a heatproof bowl set over a pan of gently simmering water. Stir until melted; set aside.
3. Place the eggs and remaining ¾ cup sugar in another heatproof bowl; whisk until combined. Place over simmering water; whisk until warm. Remove the bowl from heat, and whisk until the mixture is pale and thick. Whisk in the melted chocolate.
4. Place the cream in a clean stainless-steel bowl, and whisk until stiff peaks form. Fold the cream into the chocolate mixture.
5. Place about 2 tablespoons banana puree in individual serving dishes; top with a dollop (about ½ cup) mousse. Refrigerate until ready to serve, up to 4 hours in advance. Garnish with coconut.
bread-and-butter pudding with strawberries
SERVES 4 TO 6
Allowing the bread to soak in the custard batter for a full hour is the secret to a good bread-and-butter pudding.
4 large eggs
¾ cup milk
¾ cup heavy cream
7 tablespoons sugar
2 tablespoons dark rum
8 slices white bread
4 tablespoons unsalted butter, very soft
1 pint fresh strawberries, hulled and cut in half
1. Whisk together the eggs, milk, heavy cream, 3 tablespoons sugar, and rum. Set aside.
2. Spread the top of each slice of bread with a generous amount of butter. Cut the slices in half diagonally. In a 9-inch round baking dish or cake pan, fan overlapping slices in 1 layer. It is also fine for the bread to overlap randomly. Pour the egg mixture over the bread, and let stand 1 hour.
3. Heat the oven to 400°F. Sprinkle the pudding with 2 tablespoons sugar. Bake until puffed golden brown and set, about 20 minutes.
4. Meanwhile, combine the strawberries with the remaining 2 tablespoons sugar. Let stand while the pudding bakes. Serve the strawberries with the baked pudding.
crème caramel
SERVES 4
1 teaspoon unflavored gelatin
1 cup sugar
2 large eggs, plus 1 large egg yolk
1 cup heavy cream
½ cup whole milk
Pinch of salt
1. Stir the gelatin and 2 teaspoons water in a small bowl until dissolved.
2. Put ¾ cup sugar into a large skillet over medium-high heat. Cook, without stirring, until sugar at edges begins to melt and turn clear, about 3 minutes. Continue to cook, stirring constantly, until medium amber, 1½ to 2 minutes. Remove from heat. Stir in ½ cup plus 2 tablespoons water. If sugar begins to solidify, return pan to medium heat until