Flaming Wild Berry Mini Bundts With Spiced Peach Creme Anglaise Food

PEACH BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F.
• With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for about 5 minutes, until the mixture is light and fluffy. It should look like whipped cream in texture and color. As you're beating, scrape the sides of the bowl with a rubber spatula to make sure all of the butter is incorporated.
• Add the eggs one at a time while continuing to beat on high (see Cook's Note). Add the vanilla and beat the mixture on high speed for another 4 to 5 minutes, scraping the sides of the bowl as you beat.
• In a medium bowl, toss the peaches with 1/4 cup of the flour, coating the fruit. Add the peach-and-flour mixture to your mixing bowl and beat on high until the peaches are incorporated.
• In a separate bowl, combine the remaining 2 3/4 cups flour with the salt and baking powder.
• Turn the hand mixer down to a low speed. Add about half of the dry ingredients, taking care to scrape the sides of the bowl to make sure all of the ingredients are well blended. Add the buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
• Spray a nonstick Bundt pan with nonstick vegetable oil spray. Pour in the cake batter and bake for 50 to 55 minutes. A toothpick or knife inserted into the cake center should come out dry. If it's wet, let the cake bake a few more minutes.
• Remove the pan from the oven and let the cake cool for 15 minutes. Flip it onto a plate to serve.

BANANA BOURBON CAKE WITH BOURBON CREME ANGLAISE

Steps:

• Preheat the oven to 350°F.
• Prepare a 10" bundt pan by lightly spraying with non-stick, or use a non-stick pan.
• Make sure all the ingredients are room temperature, including the eggs.
• Toss the pecans with 1/4 cup of the flour and set aside.
• Sift together the remaining dry ingredients and set aside.
• Cream the butter and sugar together until very light and fluffy.
• Add the bananas and mix until incorporated.
• Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
• On low speed, mix in the flour in 3 parts alternating with the bourbon, beginning and ending with the flour.
• Gently fold in the pecans and the chocolate.
• Pour the batter into the pan, and bake for about 1 hour and 15 minutes.
• Let the cake cool for a 15 minutes, then turn out onto a rack to finish cooling.
• For the sauce: Heat the cream and sugar in a saucepan until the sugar dissolves.
• Remove from the heat.
• Whisk the yolks together in a large stainless steel bowl, and place the bowl on top of a wet towel.
• Temper in the cream by slowly, in a tiny stream, pouring the cream into the yolks while constantly whisking.
• As you get more cream into the yolks, you can pour a little faster until all the cream is incorporated into the yolks.
• Pour the mixture back into the pot and cook over very low heat JUST until it starts to thicken, stirring constantly.
• DO NOT BOIL.
• Keep the heat low or you'll have scrambled eggs.
• Pour the mixture through a fine mesh sieve, then add the bourbon.
• Cool completely and serve with the cake.

SPICED RUM CREME ANGLAISE

Steps:

• Whisk the egg yolks in a small bowl until smooth and pale.
• In a small saucepan, combine the milk, sugar and vanilla.
• Stir over medium heat.
• Remove from the heat just before the milk starts to boil.
• While whisking, slowly pour the hot milk into the yolks.
• Pour the mixture back into the saucepan.
• Cook over low heat, stirring continually with a wooden spoon, until the mixture thickens and coats the back of the spoon.
• Let cool completely.
• Add the rum.
• Refrigerate until ready to use.

GINGERBREAD CAKES WITH EGGNOG CREME ANGLAISE & SPICED CARAME

Steps:

• Make eggnog creme anglaise: in med saucepan, combine sugar and cream.
• Bring to a boil. over med high heat, stirring occasionally to dissolve sugar.
• Place egg yolks and salt in a bowl and whisk until blended. Set aside.
• Once cream and sugar are boiling whisk 1 cup hot cream into the eggs, gradually. Return egg yolk mixture to the sauce and cook.
• Stirring constantly with wooden spoon for 1-3 minutes, or until custard is thick enough to coat the back of wooden spoon.
• Immediately strain into a bowl set over a larger bowl filled with ice. Stir custard for 10 minutes or until cooled. Stir in vanilla, rum, bourbon and nutmeg.
• Press plastic wrap on surface of custard. Refrigerate until thickened and cold at least 2 hours.
• Make Spiced Caramel Sauce.
• Place sugar, water, lemon juice and corn syrup in heavy-bottomed saucepan. Mix sugar with water, corn syrup and lemon juice - should look like wet sand.
• Bring to a boil over med high heat. Stirring to dissolve sugar.
• Continue to boil without stirring, until syrup turns to a deep caramel color swirl to evenly distribute color. WATCH syrup closely.
• Remove from heat and immediately pour in cream. Allow mixture to bubble up and settle stir in butter. Add spices and stir until well combined.
• Cool pour into container and refrigerate can be warmed before serving.
• Gingerbread Cakes.
• Preheat oven to 350 degrees.
• Original recipe used molds and tin foil. . . I have a mini bundt cake pan (large cupcakes or muffin tin would work) that I used instead. I sprayed with cooking spray.
• Sift Flour, spices, baking soda and salt together in a bowl and set aside.
• Original recipe called for coriander seeds and crushing them with a rolling pin I just used ground coriander and only half the amount called for since it was already ground.
• Dice dates into pieces and coat with 2 tablespoons of flour set aside.
• In large mixing bowl beat butter and sugar on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of bowl. Beat in molasses. Add eggs one at a time beating well after adding each egg.
• Add flour and boiling water alternately. Scraping down sides as necessary. Mix in walnuts (I skipped the nuts as our family has allergies to walnuts), dates and coriander seed (I added this to the flour).
• 1/3 cup batter in each large muffin tin. Bake 15-17 minutes. Turn out on wire rack and cover with plastic wrap over the top. When warm place in zip lock bags.
• Serve each cake with 3 tablespoons creme anglaise on plate before plating cake, and 1 tablespoon caramel sauce on top.