Rum Squares Food

RUM SQUARES

Steps:

• MAKE THE SPONGE CAKE
• Preheat the oven to 350°F. Line an 11 x 9-inch quarter-sheet pan with parchment paper.
• Combine the eggs, sugar, and salt in a stainless-steel bowl set over a saucepan of simmering water. Lightly whisk until the temperature of the mixture reaches 110°F. This will help add volume to your sponge.
• Transfer the egg mixture to the bowl of a stand mixer fitted with the wire whisk attachment (or use a hand mixer), and whip on high speed until very light, pale, and thick, 10 to 12 minutes. I always set a timer for this stage because it is so important.
• Carefully fold in flour, a quarter at a time, being careful not to deflate the foam.
• Spread the batter into the prepared pan.
• Bake the cake for 15 to 20 minutes, or until golden brown and the center springs back when touched.
• Remove the pan from the oven. Cool the cake in the pan completely before assembling. (The cake can be made and frozen 2 weeks in advance. Thaw before assembly.)
• BAKE THE PASTRY
• Preheat the oven to 400°F.
• Place the puff pastry sheets on a parchment paper-lined baking sheet. Prick the pastry with a fork and brush with egg wash.
• . Bake the pastry for 15 to 20 minutes, or until golden brown, pricking the pastry with a fork every 5 minutes. This will keep the pastry flat
• MAKE THE PASTRY CREAM
• . In a medium saucepan over low heat, bring 1 cup milk and 1/2 cup sugar just to a boil. In a mixing bowl, whisk cornstarch, egg yolks, remaining 1/4 cup sugar, and remaining 1 cup milk.
• . Slowly whisk hot milk mixture into egg mixture in a thin stream. Return the mixture to the pan and whisk constantly over low heat until boiling and thick. Remove from the heat and stir in the vanilla and butter.
• . Transfer half the mixture to a small bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming on top. Cool completely before using.
• . Add the chocolate to the remaining half of the mixture and stir until the chocolate has melted and the mixture is smooth. Transfer to a small bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming on top. Cool completely before using. (The pastry cream can be made 1 to 3 days in advance. Place in an airtight container and refrigerate.)
• MAKE THE RUM SYRUP
• . In a medium saucepan over medium heat, bring the sugar and water to a boil. Boil until the sugar has dissolved, 3 to 4 minutes. Remove from the heat and stir in the rum.
• ASSEMBLE THE RUM SQUARES
• . Spread the chocolate pastry cream over one layer of puff pastry. Top with the layer of sponge cake. Brush and soak the sponge cake with rum syrup. Spread a layer of vanilla pastry cream on top of the sponge cake and top with the remaining layer of puff pastry. Refrigerate for 2 to 3 hours or overnight. Slice into 2-inch squares with a serrated knife. Place in paper liners, if desired.

ITALIAN RUM SQUARES

Steps:

• 1. Dip Anise Sponge (cut sides) in milk very quickly, so that they do not become soggy. Place in 9x13" baking dish. Cook pudding according to package directions and add 3-4 teaspoons of pure rum flavoring. Pour on top of Anise layer and cool in refrigerator .
• 2. When cool, spread top with small container of cool whip and cut into squares. Place each square in individual cup cake papers, sprinkle each with chopped walnuts and top with a cherry. Must keep refrigerated.

FRIED CUSTARD SQUARES WITH RUM SAUCE

Steps:

• Make custard squares:
• Butter an 8-inch-square baking pan.
• In a heavy saucepan bring milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 minutes. Pour hot milk through a sieve into a large glass measuring cup or heatproof pitcher.
• In a bowl with an electric mixer beat together 3 eggs, cornstarch, 2/3 cup sugar, and salt and add hot milk in a stream, beating until smooth. Return custard to saucepan and bring to a boil, whisking constantly. (Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.) Boil custard, whisking vigorously, 1 minute and remove saucepan from heat. (Custard will be very thick and smooth.)
• Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, until firm, about 1 1/2 hours. Cut custard into 2-inch squares.
• In a small bowl whisk together bread crumbs, remaining 1/4 cup sugar, and ground cinnamon. In another small bowl lightly whisk remaining 2 eggs.
• Have ready flour in a bowl and a tray lined with wax paper. Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off. Coat square with bread crumb mixture, transferring as coated to tray. Chill squares, uncovered 30 minutes.
• Make sauce:
• In a saucepan combine water, sugar, 1/2 cup rum, and star anise and simmer, uncovered, 15 minutes. Stir in remaining tablespoon rum and lime juice and pour mixture through a sieve into a glass measuring cup or heatproof pitcher.
• Preheat oven to 325°F. and set a rack in a shallow baking pan.
• In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat until it registers 375°F. on a deep-fat thermometer and fry squares in 3 batches until golden, about 15 seconds on each side. Carefully transfer squares as fried with a slotted spatula to rack to drain and keep warm in oven.
• Onto each of 8 dessert plates pour 2 tablespoons sauce. Halve 12 custard squares diagonally and arrange 3 triangles on each plate. Garnish dessert with star fruit and star anise.

FRIED CUSTARD SQUARES WITH RUM SAUCE

Steps:

• Make custard squares: Butter an 8-inch-square baking pan.
• In a heavy saucepan bring milk just to a boil with cinnamon stick and star anise and keep at a bare simmer 15 minutes. Pour hot milk through a sieve into a large glass measuring cup or heatproof pitcher.
• In a bowl with an electric mixer beat together 3 eggs, cornstarch, 2/3 cup sugar, and salt and add hot milk in a stream, beating until smooth. Return custard to saucepan and bring to a boil, whisking constantly. (Custard may look curdled as it begins to thicken but will become smooth as it is boiled and whisked.) Boil custard, whisking vigorously, 1 minute and remove saucepan from heat. (Custard will be very thick and smooth.).
• Immediately pour custard into prepared baking pan, smoothing top, and chill, surface covered with plastic wrap, until firm, about 1 1/2 hours. Cut custard into 2-inch squares.
• In a small bowl whisk together bread crumbs, remaining 1/4 cup sugar, and ground cinnamon. In another small bowl lightly whisk remaining 2 eggs.
• Have ready flour in a bowl and a tray lined with wax paper. Working with 1 custard square at a time, coat square with flour, shaking off excess, and then with egg, letting excess drip off. Coat square with bread crumb mixture, transferring as coated to tray. Chill squares, uncovered 30 minutes.
• Make sauce: In a saucepan combine water, sugar, 1/2 cup rum, and star anise and simmer, uncovered, 15 minutes. Stir in remaining tablespoon rum and lime juice and pour mixture through a sieve into a glass measuring cup or heatproof pitcher.
• Preheat oven to 325°F and set a rack in a shallow baking pan.
• In a heavy 12- to 14-inch skillet heat 1 1/2 inches oil over moderately high heat until it registers 375°F on a deep-fat thermometer and fry squares in 3 batches until golden, about 15 seconds on each side. Carefully transfer squares as fried with a slotted spatula to rack to drain and keep warm in oven.
• Onto each of 8 dessert plates pour 2 tablespoons sauce. Halve 12 custard squares diagonally and arrange 3 triangles on each plate. Garnish dessert with star fruit and star anise.