Vanilla Story…Part Deux

Vanilla Story…Part Deux.
Other elegant confections.
Flan.  Panna Cotta.
Also a Tapicoa- creme brulee sampling.
The Menu Shoppe has it covered…
great tips for great menus.
Have you seen our product portfolio?
A winsome collection of Menu Covers for any need or occasion.
Vanilla Bean Flan
1 1/4 cups 1% milk
1 vanilla bean, split lengthwise
1/4 cup sugar
1 large egg
1 large egg yolk
1/4 cup nonfat sweetened condensed milk
Preheat oven to 350°F.
Heat 1% milk with vanilla bean halves in a small saucepan over moderate heat until hot. Remove from heat, cover, then steep
20 minutes. Cook sugar in a 6-inch nonstick skillet over moderately low heat, swirling skillet to help sugar melt evenly, until melted and pale golden. Continue to cook, swirling skillet, until deep caramel, 1 to 2 minutes. Immediately pour into custard cups, tilting cups to coat bottom. Let caramel cool. Whisk together whole egg, yolk, condensed milk, and a pinch of salt until smooth. Discard vanilla bean pod from steeped milk and gradually whisk milk into egg mixture. Divide custard among cups and bake in a water bath, loosely covered with a sheet of foil, in middle of oven until custard is set but still trembles slightly, 35 to 40 minutes. Remove cups from water bath and cool on a rack. Chill, uncovered, at least 2 hours. Unmold flans and invert onto plates.
Vanilla Tapioca Pudding
2 large eggs
1 cup sugar
1/4 cup plus 3 tablespoons quick-cooking tapioca
1 vanilla bean, split lengthwise and seeds scraped
1 quart half-and-half
1 1/2 teaspoons pure vanilla extract
In a medium, heavy saucepan, whisk the eggs with the sugar, tapioca and vanilla bean and seeds until the mixture is pale yellow. Add the half-and-half and bring to a simmer over moderately high heat, whisking constantly. Simmer, whisking, until the mixture is very thick, about 10 minutes. Discard the vanilla bean. Whisk in the vanilla extract. Pour the pudding into a heatproof dish and let cool for 2 hours before serving. Alternatively, cover the pudding and refrigerate overnight, then serve chilled.
An eggless custard, Panna Cotta often resembles a flan and is usually served un-molded.
But try this variation.
Easy Vanilla Bean Panna Cotta
1 quart heavy cream
1/2 cup sugar
1/2 vanilla bean, split lengthwise, seeds scraped
2 1/4 teaspoons unflavored powdered gelatin
3 tablespoons water
Mixed berries, for serving
In a medium saucepan, combine the cream, sugar, vanilla bean and seeds. Bring the mixture just to a simmer over moderate heat. Remove from the heat, cover and let steep for 15 minutes. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes.
Uncover the cream mixture and bring just to a simmer over moderately high heat. Remove from heat, add the gelatin and stir until dissolved. Remove the vanilla bean and save for another use. Pour the panna cotta mixture into eight 4-ounce ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until the panna cotta is set but still jiggly, at least 3 hours. Serve in the ramekins, with berries.
NOTE: The panna cottas can be refrigerated for up to 3 days.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
About these ads
This entry was posted in brunch, desserts, luncheon, National Food Holiday, patisserie, presentation, small plates and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s