Individual Baked Alaskas - Bon Appetit Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
CUSTARD SAUCE
5 large: Egg yolks,
2 1/2 tbsp: Sugar,
1 2/3 cup: Milk, do not use low-fat or nonfat
1/2 tsp: Vanilla extract,
BAKED ALASKAS
1 1/2 cup: Firmly packed dark brown sugar,
1 1/4 cup: All purpose flour,
1/2 cup: Unsweetened cocoa powder,
1 1/2 tsp: Baking soda,
3/4 tsp: Baking powder,
3/4 cup: Water,
4 tsp: Instant espresso powder or instant coffee powder,
3/4 cup: Buttermilk,
6 tbsp: Vegetable oil,
2 large: Eggs,
1 1/2 pint: , (about) coffee ice cream
6 large: Egg whites,
1 1/2 cup: Sugar,
Directions:
FOR SAUCE: Whisk yolks and sugar in large bowl to blend. Bring milk
just to simmer in heavy medium saucepan. Gradually whisk hot milk
into egg mixture. Return mixture to same saucepan and stir over
medium-low heat until sauce thickens and coats back of spoon, about 7
minutes (do not boil) Pour into bowl. Stir in vanilla. Cool, stirring
occasionally. Cover and refrigerate until cold.
FOR BAKED ALASKAS: Preheat oven to 350F. Butter and flour 10 1/2 x
15 1/2 x 1 inch jelly roll pan. Sift first 5 ingredients into large
bowl. Repeat sifting. Combine water and espresso powder in large
bowl; stir to dissolve. Add buttermilk, oil and eggs; whisk to
combine. Add to dry ingredients and whisk until blended. Pour batter
into prepared pan. Bake until tester inserted into cake comes out
clean, about 30 minutes. Transfer to rack and coot completely. (Sauce
and cake can be prepared 1 day ahead. Cover cake and refrigerate.)
Using 4-inch-diameter tart pan bottom as a guide, cut out 1 cake
round. Slide metal spatula under cake round and transfer cake round
to baking sheet. Repeat, forming 5 more cake rounds. Reserve
remaining cake for another use. Place large rounded scoop of ice
cream on top of each cake round. Freeze uncovered up to 8 hours.
Using electric mixer, beat egg whites in large bowl until soft peaks
form. Gradually add 1 1/2 C sugar and beat mixture until stiff and
glossy. Spoon meringue into pastry bag fitted with medium star tip.
Pipe meringue in star shapes atop ice cream, coverincy ice cream
completely but leaving cake visible. Freeze until ready to bake. (Can
be prepared 1 day ahead.)
Preheat oven to 500F. Bake desserts until meringue is light brown,
about 2 minutes. Using spatula, transfer each baked Alaska to plate.
Spoon sauce onto plates and serve immediately.
Source: EMILY LUCHETTI, STARS, SAN FRANCISCO
Bon Appetit/Sept/94 Scanned & edited by Di Pahl &
Source from luhu.jp
just to simmer in heavy medium saucepan. Gradually whisk hot milk
into egg mixture. Return mixture to same saucepan and stir over
medium-low heat until sauce thickens and coats back of spoon, about 7
minutes (do not boil) Pour into bowl. Stir in vanilla. Cool, stirring
occasionally. Cover and refrigerate until cold.
FOR BAKED ALASKAS: Preheat oven to 350F. Butter and flour 10 1/2 x
15 1/2 x 1 inch jelly roll pan. Sift first 5 ingredients into large
bowl. Repeat sifting. Combine water and espresso powder in large
bowl; stir to dissolve. Add buttermilk, oil and eggs; whisk to
combine. Add to dry ingredients and whisk until blended. Pour batter
into prepared pan. Bake until tester inserted into cake comes out
clean, about 30 minutes. Transfer to rack and coot completely. (Sauce
and cake can be prepared 1 day ahead. Cover cake and refrigerate.)
Using 4-inch-diameter tart pan bottom as a guide, cut out 1 cake
round. Slide metal spatula under cake round and transfer cake round
to baking sheet. Repeat, forming 5 more cake rounds. Reserve
remaining cake for another use. Place large rounded scoop of ice
cream on top of each cake round. Freeze uncovered up to 8 hours.
Using electric mixer, beat egg whites in large bowl until soft peaks
form. Gradually add 1 1/2 C sugar and beat mixture until stiff and
glossy. Spoon meringue into pastry bag fitted with medium star tip.
Pipe meringue in star shapes atop ice cream, coverincy ice cream
completely but leaving cake visible. Freeze until ready to bake. (Can
be prepared 1 day ahead.)
Preheat oven to 500F. Bake desserts until meringue is light brown,
about 2 minutes. Using spatula, transfer each baked Alaska to plate.
Spoon sauce onto plates and serve immediately.
Source: EMILY LUCHETTI, STARS, SAN FRANCISCO
Bon Appetit/Sept/94 Scanned & edited by Di Pahl &
Source from luhu.jp