The Martha Stewart Living Cookbook (92 page)

4.
Pour the custard into the ramekins. Carefully pour the hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake until the custard is just set in the center when gently touched with your finger, about 35 minutes. Transfer the ramekins to a wire rack to cool. Cover with plastic wrap, and place in refrigerator to chill completely, 2 to 3 hours or overnight.

5.
Transfer to the freezer 45 minutes before serving. Remove from the freezer, and sprinkle 1½ tablespoons sugar over the entire surface of each. Using a kitchen torch, pass the flame in a circular motion 1 to 2 inches above the surface until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

coffee crème brûlée

MAKES 5

Wide and shallow 9-ounce molds are perfect for crème brûlée because they provide ample surface area, ensuring a bit of crunchy topping in every bite. You’ll need five of them for this recipe. Ten 4-ounce ramekins can be used instead; reduce the sugar topping for each custard to 1½ teaspoons, and add 10 minutes to the baking time, as the custards are deeper.

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 ¾ cup flaked sweetened coconut.

CHOCOLATE
Add 8 ounces coarsely chopped semisweet or bittersweet chocolate to the hot cream mixture; stir until melted and well combined. Whisk the chocolate mixture into the egg mixture.

CRANBERRY, ORANGE, PECAN
Simmer ¾ cup dried cranberries in ¾ cup orange juice until plump, 3 to 5 minutes. Drain the cranberries; fold into the soaked bread along with 2 tablespoons grated orange zest and ¾ cup chopped toasted pecans.

vanilla panna cotta with poached apricot halves

SERVES 8

1 envelope (1 scant tablespoon) unflavored gelatin

4 cups heavy cream

1 cup sugar

½ vanilla bean, split and scraped

16 Poached Apricot Halves (recipe follows)

1.
Prepare an ice-water bath; set aside. In a large bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 5 minutes to soften.

2.
Combine the cream, sugar, and vanilla bean and scrapings in a medium saucepan over medium-high heat. Gently simmer until bubbles form around the sides of the pan, about 5 minutes. Let cool slightly. Discard the vanilla pod.

3.
Pour the hot cream mixture into the gelatin mixture, and whisk until combined. Set the bowl in the ice bath. Let cool completely, stirring frequently. Strain the mixture through a fine sieve into a medium bowl. Divide among 8 custard cups. Cover tightly with plastic wrap, and chill until set, at least 4 hours or overnight.

4.
When ready to serve, top each portion with 2 poached apricot halves.

poached apricot halves

MAKES 24

Keep the apricots submerged in the poaching liquid, or they will turn brown. Mixed with seltzer water, the poaching liquid makes a refreshing apricot fizz.

1½ cups sugar

3 strips (about 2 inches long) fresh lemon peel, pith removed

2 thin slices fresh ginger

7 cardamom pods, cracked

1 vanilla bean, split lengthwise and scraped

12 small ripe apricots, halved and pitted (about 1½ pounds)

1.
In a 4- to 5-quart pot over medium heat, combine 4 cups water with the sugar, lemon peel, ginger, cardamon, and vanilla scrapings. Bring the mixture to a boil. Cook until the sugar dissolves, and then reduce heat to low. Simmer, uncovered, until the liquid has thickened slightly, about 10 minutes.

2.
Add the apricots to the pan. Rinse a double thickness of cheesecloth under cold water, and drape it over the apricots so all the fruit is covered by the cloth and submerged in the liquid.

3.
Continue simmering until the apricots soften slightly, 2 to 4 minutes. Remove from heat, and let cool completely. Use immediately, or transfer the apricots and poaching liquid to a storage container. Make sure the apricots are completely submerged in the liquid. Refrigerate, covered, up to 4 days.

indian pudding

SERVES 6

4 tablespoons unsalted butter, plus more for the ramekins, room temperature

1½ cups Roasted Butternut Squash Puree (recipe follows)

6 large eggs

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

4 cups milk

½ cup pure maple syrup

¼ cup unsulfured molasses

½ cup yellow cornmeal

1 pint vanilla ice cream

1.
Preheat the oven to 325°F. Butter 6 12-ounce ramekins. Bring a pot of water to a boil for a hot-water bath. In a large mixing bowl, whisk together the squash puree, eggs, spices, and salt; set aside.

2.
In a medium saucepan, bring the milk, syrup, molasses, and butter to a simmer. While whisking, slowly add the cornmeal. Cook, whisking, until the mixture thickens, 5 to 7 minutes.

3.
While whisking, pour the hot milk mixture into the reserved squash mixture. Whisk until well combined. Divide the mixture equally among the prepared ramekins, and place in a roasting pan.

4.
Transfer pan to the oven; pour boiling water into the pan to reach halfway up the sides of the ramekins. Bake until the pudding is firm to the touch, about 1 hour. Remove the ramekins from the pan, and serve warm with a scoop of ice cream.

roasted butternut squash puree

MAKES ABOUT 2¼ CUPS

3 pounds butternut squash, halved and seeded

Canola oil, for baking sheet

1.
Preheat the oven to 400°F. Place the squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork tender, about 1¼ hours. Remove from the oven. Turn over; let stand until cool enough to handle.

2.
Scoop the flesh into a food processor, and discard the skin. Puree until smooth. Refrigerate the squash puree in an airtight container up to 4 days, or store in the freezer up to 1 month.

almond flan

SERVES 12

½ cup plus
²
/
₃
cup sugar

2 tablespoons water

4 cups half-and-half

6 ounces blanched whole almonds (about ¾ cup), toasted and finely ground

Pinch of salt

3 large whole eggs

6 large egg yolks

3 tablespoons amaretto

1.
Preheat the oven to 325°F. In a small saucepan, bring ½ cup sugar and the water to a boil over medium-high heat. Without stirring, cook until the syrup is a rich amber color, about 8 minutes; brush down the sides of the pan with a wet pastry brush to prevent crystals from forming. Pour into an 8 × 2-inch round tart pan, swirling to coat the bottom evenly. Set aside.

2.
In a medium saucepan over medium-high heat, bring the half-and-half and ground almonds just to a boil; remove from heat. Let steep, covered, 20 minutes. Strain through a fine sieve into a clean saucepan, pressing with a rubber spatula to extract the liquid; discard the solids.

3.
Whisk the remaining
²
/
₃
cup sugar and the salt into the mixture in the saucepan; bring to a simmer over medium-high heat. Whisk together the eggs and yolks in a medium bowl. Whisking constantly, gradually add the half-and-half mixture. Stir in the amaretto. Pour through a fine sieve into the prepared pan; place in a roasting pan.

4.
Cover the flan with foil; poke several holes in the foil. Place the pan in the oven; fill it with boiling water to reach halfway up the sides of the flan. Bake until just set, 50 to 55 minutes. Transfer to a wire rack to cool completely. Cover with plastic wrap; chill overnight. Run a thin knife around the edge of the flan; invert onto a serving plate.

chocolate brownie spoon bread

SERVES 8

½ cup (1 stick) unsalted butter, plus more for the skillet

4 ounces semisweet chocolate, chopped

½ cup all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking powder

Pinch of salt

4 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup sugar

1.
Preheat the oven to 350°F. Butter an 8-inch seasoned cast-iron skillet; set aside. Place the chocolate and butter in a medium heatproof bowl. Set it over a pan of simmering water; stir until almost melted. Remove from heat; let cool, stirring. Set aside.

2.
Into a medium bowl, sift together the flour, cocoa, baking powder, and salt. Sift again, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and vanilla until thick and pale, about 6 minutes. Beat in the sugar until fluffy. Stir in the chocolate mixture. Fold in the dry ingredients until just combined.

3.
Pour the batter into the prepared skillet. Bake until the spoon bread is set but still soft in the center, about 40 minutes (cook less for a more molten center). Let cool 10 minutes; serve warm in the skillet.

poire william charlottes

MAKES 6

for the cake

8 tablespoons (1 stick) unsalted butter, softened, plus more for the baking pan

1¼ cups plus 2 tablespoons all-purpose flour, plus more for dusting

1 teaspoon baking powder