1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.
Showing posts with label Tara Hepworth. Show all posts
Showing posts with label Tara Hepworth. Show all posts
Wednesday, March 23, 2011
Sunday, March 7, 2010
Chocolate Hazelnut Pudding
4 cups whole milk
4 eggs
6 yolks
2/3 cup sugar
2.5 ounces 70% dark chocolate
12 ounces Nutella
DIRECTIONS:
1) Bring milk to a boil.
2) Remove from the heat, add Nutella and dark chocolate. Let stand for 5 minutes, and then blend together with a hand blender or whisk.
3) In a separate bowl, whip eggs, yolks and sugar together by hand until well blended. Temper hot milk mixture slowly into egg mixture while whisking. Make sure to add to the milk mixture slowly so they do not scramble.
4) Strain the mixture through a sieve and pour into ramekins and place them on a baking dish.
5) Create a water bath by filling a baking dish with hot water, half way up the side of the ramekins.
6) Cover the whole pan with aluminum foil; bake at 325°F for approximately 30-40 minutes or until just set.
7) Remove from the oven and let cool 30 minutes before refrigerating them.
*This recipe is really yummy served with meringue cookies made with the extra egg whites and fresh strawberries on the side. See the recipe for the meringue cookies.
Meringue Kisses
Ingredients:
6 large egg whites
1/4 tsp cream of tartar
1 1/2 cup superfine sugar
2-3 drops of extract ~ almond, vanilla, orange, peppermint, etc. (optional)
How To Make Meringue Cookies
1) Preheat oven to 225 degrees F. Line 2 baking sheets with parchment paper.
2) Fit a pastry bag with a large star or round tip and set aside.
3) Using a clean, dry mixing bowl, whip egg whites on medium speed until foamy in a
4) Kitchen Aid mixer or a similar high-speed mixer.
5) Add cream of tartar and whip until meringue starts to form soft peaks.
6) Add sugar a little at a time. Continue to whip until meringue forms very stiff peaks that hold their shape.
7) Add extract and coloring if desired and whip just until mixed.
8) Transfer to the pastry bag.
9) Get creative and pipe swirls and swans and mushrooms!
Bake at 225 degrees for 60-70 minutes, or until meringues are light in color, crisp and dry. Turn oven off and let the meringues sit in the oven for another hour or more. Cool completely. Store in an airtight container.
Yields A LOT!
6 large egg whites
1/4 tsp cream of tartar
1 1/2 cup superfine sugar
2-3 drops of extract ~ almond, vanilla, orange, peppermint, etc. (optional)
How To Make Meringue Cookies
1) Preheat oven to 225 degrees F. Line 2 baking sheets with parchment paper.
2) Fit a pastry bag with a large star or round tip and set aside.
3) Using a clean, dry mixing bowl, whip egg whites on medium speed until foamy in a
4) Kitchen Aid mixer or a similar high-speed mixer.
5) Add cream of tartar and whip until meringue starts to form soft peaks.
6) Add sugar a little at a time. Continue to whip until meringue forms very stiff peaks that hold their shape.
7) Add extract and coloring if desired and whip just until mixed.
8) Transfer to the pastry bag.
9) Get creative and pipe swirls and swans and mushrooms!
Bake at 225 degrees for 60-70 minutes, or until meringues are light in color, crisp and dry. Turn oven off and let the meringues sit in the oven for another hour or more. Cool completely. Store in an airtight container.
Yields A LOT!
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