Cinnamon Espresso Cup Custard Dorie Greenspan Recipes

VANILLA PASTRY CREAM / CREME ANGLAISE (DORIE GREENSPAN)

Steps:

• Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat. Cover the pan, turn off the heat, and allow the milk to infuse for at least 10 minutes or for up to 1 hour.
• If the milk has cooled, it will need to be reheated now.
• Whisk the yolks, sugar, and cornstarch together in a heavy-bottomed medium saucepan. Whisking constantly, drizzle one-quarter of the hot milk over the yolks. When the yolks are warm, whisk the remainder of the milk into the yolks in a steadier stream; remove and discard the pod (or save it to make vanilla sugar).
• Put the pan over medium heat and, whisking vigorously, bring the mixture to the boil. Keep at the boil-still whisking energetically-for 1 to 2 minutes before pulling the pan from the heat and pressing the cream through a sieve into the small bowl. Let the cream sit for 5 minutes, then whisk in the butter. Cover the cream with a piece of plastic wrap-press the wrap against the cream-and refrigerate until thoroughly chilled. You can speed up the chill by putting the bowl in a larger bowl filled with ice cubes and cold water. (Keeping: Covered tightly with plastic wrap, pastry cream can be refrigerated for 2 days. To smooth the chilled cream, whisk it for a few seconds.).

FLORIDA PIE

Steps:

• Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.
• Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the egg yolks on high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
• Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
• To finish the pie with meringue: Preheat the broiler. Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining ½ cup coconut into the meringue. Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

CINNAMON-ESPRESSO CUP CUSTARD (DORIE GREENSPAN)

Steps:

• Center a rack in the oven and preheat the oven to 325 degrees F. Butter four 6-ounce custard cups (or coffee cups) and find a roasting pan that's large enough to hold them; line the roasting pan with a double thickness of paper towels to keep the cups from sliding. Have a kettle of very hot water at the ready.
• Bring the milk just to the boil and stir in the espresso powder and cinnamon, stirring until they are dissolved. Remove the pan from the heat and keep at hand.
• Whisk together the eggs and sugar until the sugar is dissolved and the mixture is pale. (You can do this by hand or with a mixer.) Mixing without stop, add just a little of the milk-you don't want to the heat to shock the eggs. When you've got about one-quarter cup of the milk in (and the eggs are tempered), you can add the rest in a slow, steady stream. Mix gently so you don't create too much foam.
• Strain the custard into a measuring cup with a spout and skim off all the foam that's on the top (even though you mixed gently); divide the custard evenly among the four cups. Place the cups in the prepared roasting pan, set the pan in the oven and very carefully fill it with hot water to come halfway up the sides of the cups.
• Bake the custards about 45 minutes, or until they're jiggly only in the center when you tap them lightly. Remove the cups to a rack and cool to room temperature. Chill, covered, for at least 2 hours before serving.
• Serve the custards in the cups or unmold onto small plates by running a knife around the edge of the cup to break the seal. Covered, cup custard will keep in the refrigerator for up to 2 days, but custard is really best the day it is made.