Crema de laurel


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Recipe by: desildee

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Preparation Time:
10 Min
Serves:
1
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:


----------------------------------CARAMEL----------------------------------
1 c Sugar 1 ea Bay leaf
1/4 c Water 3 ea Cloves, whole

----------------------------------CUSTARD----------------------------------
8 ea Egg yolks 1 tb Amaretto OR
2 ea Eggs 1 tb Sherry, sweet
1 c Sugar 1 c Cream, whipping
4 c Milk 1 ea Bay leaf

For Caramel:
============

Combine the ingredients in a small, heavy saucepan. Bring the
mixture to a boil over medium heat, stirring occasionally and brushing
down any sugar crystals from the side of the pan with a brush dipped in
cold water. Continue to cook, without stirring, until syrup turns a
medium amber color.

Immediately strain caramel (reserving the bay leaf) into a
12 x 4 1/2 x 4-inch terrine or 9x5x3-inch loaf pan. Swirl rapidly to
coat the bottom and sides. Invert the mold over parchment paper or
waxed paper. Cool.

For Custard:
============

Preheat the oven to 375 F. In a large mixing bowl, whisk together
the egg yolks, eggs, sugar, and amaretto until pale and light, about 3
minutes. Gently whisk in the milk and cream. Strain into the mold and
place the mold in a roasting pan. Put the pan on the center rack of the
oven and place a bay leaf in the center of the custard. Add enough hot
water to the roasting pan to come 1.3 of the way up the outside of the
mold. Bake until just set, about 1 1/2 hours ( the 9 x 5 x 3-inch loaf
pan may take slightly longer.) Remove from the water bath and cool to
room temperature on a rack. Refrigerate if desired. Place reserved
caramelized bay leaf on top, slightly overlapping baked leaf. Serve
cold or at room temperature.


Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant,
: New York

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