PISTACHIO PHYLLO CRISPS
Categories Dessert Bake Pistachio Phyllo/Puff Pastry Dough Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 2 crisps
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Finely grind pistachios in an electric coffee/spice grinder, then stir in sugar.
- Cut phyllo sheet crosswise into 3 equal pieces, then stack pieces between wax paper and cover stack With a lightly dampened kitchen towel. Arrange 1 piece of phyllo on a parchment-paper-lined baking sheet and brush with some butter. Sprinkle with half of pistachio sugar and top with another piece of phyllo. Brush phyllo with some butter and sprinkle with remaining pistachio sugar. Top with remaining piece of phyllo, pressing down gently, and brush with some butter. Chill stack 10 minutes.
- Using rim of a ramekin as a guide, cut out 2 (4-inch) rounds with a sharp paring knife and discard scraps. Cover rounds with a piece of parchment and bake in middle of oven until golden, about 10 minutes. Cool crisps on baking sheet on a rack.
CHAI-SPICED CRèME CARAMELS WITH RASPBERRIES AND PISTACHIO PHYLLO CRISPS
Categories Berry Dessert Bake Valentine's Day Raspberry Pistachio Phyllo/Puff Pastry Dough Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Bring milk, cream, cardamom, peppercorns, fennel seeds, cinnamon sticks, and cloves to a boil in a heavy saucepan over moderate heat. Remove from heat and let stand, covered, 15 minutes.
- Meanwhile, cook granulated sugar in a dry small heavy saucepan over moderate heat, swirling pan (to help sugar melt evenly), until sugar is melted into a deep golden caramel. Immediately pour caramel into ramekins, tilting to cover bottoms evenly.
- Whisk together whole egg and yolk in a large bowl. Bring spiced milk to a boil again, then add to eggs in a slow stream, whisking. Pour custard base through a fine sieve into a 2-cup measure. Add brown sugar and a pinch of salt, then stir until sugar is dissolved. Divide custard between ramekins.
- Bake custards in a water bath in middle of oven until set but still trembling slightly, about 30 minutes. (Custards will continue to set as they cool.) Remove ramekins from water and cool crème caramels on a rack. Chill, loosely covered with plastic wrap, until cold, at least 3 hours.
- Just before serving, run a knife around inside edges of ramekins. Arrange raspberries, open ends up, over entire surface of custards, pressing gently to adhere. Place a pistachio phyllo crisp over each ramekin and invert onto a plate, then carefully remove ramekins.
CREME CARAMEL
Egg custards are quite simple to prepare, provided you follow the recipe directions! Avoid using excessive heat which will ruin the texture, stir the mixture constantly when cooking over direct heat & watch the mixture carefully as it thickens. I'm making this on Valentine's Day - its one of my hubby's favourite desserts!!
Provided by CountryLady
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups.
- Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F.
- Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract.
- Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.
- Bake for 1 hour until a knife inserted in the centre comes out clean.
- Remove ramekins from Baking pan & cool on wire rack; refrigerate.
- To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish.
CHAI SPICE
I hope to try this on smoked pork ribs. This spice blend offers delightful possibilities. Steep it in tea. Sprinkle it on toast or oatmeal. Fold it into softened butter and spread it on a muffin. Stir it into sugar and sprinkle it on your favorite sugar cookie just before baking. Add a teaspoon to vinaigrette to spice up salads with fresh greens and seasonal fruits.
Provided by DwightNT
Categories World Cuisine Recipes Asian
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- Mix cinnamon, cardamom, cloves, coriander, ginger, white pepper, and salt together in a small bowl.
Nutrition Facts : Calories 6 calories, Carbohydrate 1.3 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.2 g, Sodium 30.3 mg
CHAI ICE CREAM IN CARAMEL CUPS
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Soften the ice cream in a large bowl. Add the tea and spices and mix until thoroughly combined. Pack and re-freeze at least 2 hours.
- Unwrap the caramel squares and place them on the baking sheet spaced about 2 inches apart. Bake until melted and softened. Place another piece of parchment on top and press the caramel into a circle. Cool another 2 minutes. Peel the caramel circles off the parchment and press into mini muffin pans to form a small cup shape. Cool completely.
- Scoop ice cream into cups and garnish with almonds.
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