Raspberry Cream Brown Betty Recipes

BROWN-BETTY BUTTONS

Steps:

• Melt 2 sticks butter over medium heat until browned, then cool. Make Classic Sugar Cookies with the browned butter in place of the 2 sticks butter and use just 1 egg yolk and 3/4 cup granulated sugar total (omit confectioners'). Scoop into tiny balls and bake 10 to 12 minutes at 325 degrees. Cool, then sandwich with raspberry jam and dust with confectioners' sugar.

APPLE-BERRY BROWN BETTY

Steps:

• Preheat the oven to 350 degrees F. Butter a 1 1/2-quart baking dish. Toss the apples, blackberries, granulated sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, the lemon zest and juice, flour and 4 tablespoons melted butter in a large bowl.
• In another bowl, combine the cones, brown sugar, the remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the almonds, salt and the remaining 4 tablespoons melted butter.
• Pour half of the apple-berry mixture into the prepared baking dish. Scatter half of the cone mixture on top. Spread the remaining apple-berry mixture on top, then sprinkle with the remaining cone mixture. Bake until the apples are soft and the topping is golden brown, 40 to 45 minutes. Transfer the dish to a rack and let sit 10 minutes before serving. Top with ice cream or whipped cream, if desired.

RASPBERRY CREAM BROWN BETTY

Steps:

• Preheat oven to 350°.
• Butter six 5-ounce ramekins.
• Spread bread cubes in a single layer on a baking sheet and bake for 15 minutes.
• Once the bread is cool, toss it with the melted butter and sugar; set aside.
• To make the pastry cream--put the vanilla bean seeds into a saucepan.
• Add the half-and-half and vanilla pod and cook over med-low heat until hot but not boiling.
• Separately, whisk the sugar and salt into the egg yolks and continue whisking until slightly thickened and lighter in color.
• Add the cornstarch and whisk until combined.
• Slowly pour half of the hot liquid into the yolk mixture, stirring constantly until well blended.
• Pour the yolk mixture into the saucepan and cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble.
• Strain the mixture through a fine-mesh sieve and stir frequently until cool.
• Distribute half of the bread cubes among the prepared ramekins.
• Pour the pastry cream over the bread cubes, then put the berries atop the pastry cream.
• Top with the remaining bread cubes.
• Bake for 15 minutes, or until the tops have browned and the berries bleed slightly.
• Cool to room temperature.
• Storage--this dessert is best eaten as soon as it is cooked, but any leftovers can be covered with plastic wrap and stored in the refrigerator overnight.
• Reheat at 325° for about 10 minutes, until warmed through.