Ingredients

• 4 cups (1l) heavy cream or half-and-half
• 1/2 cup (100g) sugar
• 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
• 2 packets powdered unflavored gelatin (about 4 1/2 teaspoons)
• 6 tablespoons (90ml) cold water

Preparation

1. Heat the heavy cream or half-and-half and sugar in a saucepan . Once the sugar is dissolved, remove from heat and stir in the vanilla extract. If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

David Lebovitz

Ingredients

• 4 c. milk
• 50 mL (3 1/4 tbsp.) butter
• 1 vanilla bean
• 2 c. pastry flour
• 2 c. sugar
• 1 whole egg
• 9 egg yolks
• 50 mL rum

Preparation

Heat the milk, butter, and vanilla bean (split) to 115F (just warm), and leave to steep. In a bowl, mix the flour and sugar. Add the egg yolks and whole egg. Mix all with the liquid mixture. Chill for 24 hours.

Just before cooking, add the rum and remove the vanilla pod. Pour into canelé moulds. Cook at 280F for 15 minutes, then raise the temperature to 355F and cook for 55 minutes more.

This prepares about 60 mini canelés.

That shop where we got the canelé moulds, Bordeaux

Ingredients

• 2 cups/480 ml heavy (whipping) / double cream
• 1 cup/240 ml whole milk
• Grated zest from two oranges
• 12 large egg yolks
• 1/2 cup/100 g sugar, plus 6 tbsp/75 g
• Sprigs of fresh mint or chocolate mint, for garnish

Preparation

Preheat the oven to 300°F/150°C/gas 2.

In a medium saucepan, combine the cream, milk, and orange zest and heat until steam begins to rise. Do not let boil. Remove from the heat and nestle the pot in an ice bath. Let stand, stirring occasionally, until the cream mixture cools to room temperature, 5 to 10 minutes.

While the cream mixture is cooling, in a large bowl, combine the egg yolks and the 1/2 cup/100 g sugar. Whisk until the sugar is dissolved and thoroughly blended with the yolks. Gently whisk in the cream mixture.

Pour the custard through a fine-mesh sieve set over a large glass measuring pitcher or bowl with a pouring lip to strain out any solids. Divide the custard evenly among six 4-oz/120-ml ramekins. Place in a roasting pan/tray and add water to come 1 in/2.5 cm up the sides of the ramekins. Bake until the custards are firm, 35 to 40 minutes. Remove from the oven and let cool in the water bath to room temperature. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours and up to 2 days.

To serve, remove the plastic wrap/cling film and gently lay a paper towel/absorbent paper on top of each custard. Gently press down on the towel to remove any moisture buildup, being careful not to dent the custard. Sprinkle 1 tbsp sugar evenly over each custard. Using a blowtorch, pass the flame above the sugar until it melts and turns golden brown. (Alternatively, preheat the broiler/grill and slip the custards under the broiler 4 to 6 in/10 to 15 cm from the heat source to melt the sugar; leave the oven door open slightly and watch closely, as the sugar can scorch suddenly.) Let the crème brûlée stand at room temperature until the sugar hardens, 1 to 2 minutes.

Epicurious, October 2010

Ingredients

• 3 oz (1 c.) coffee beans, preferably dark roast
• 2 tbsp. cardamom pods
• 3/4 c. sugar
• 2 c. (approx) heavy cream
• 1 c. whole milk
• 7 large egg yolks

Preparation

Put the coffee beans and cardamom pods in a food processor or coffee grinder and pulse to roughly chop (not grind) them. Turn the chopped beans and pods into a medium saucepan and add 1/2 c. of the sugar. Put the pan over medium heat and cook, stirring constantly with a wooden spoon, until the sugar starts to melt. Once the sugar has melted, continue to cook, stirring constantly, until the sugar caramelizes (to deep amber, almost mahogany). Now, standing back, slowly pour in 1 c. of the cream and the milk. The caramel will immediately seize and harden, but it will smooth out as the liquids warm again. Bring to a boil, and pull the pan from the heat once everything is smooth. Cover the pan and allow it to infuse for 20 minutes.

Preheat the oven to 300 F.

In a large bowl, whisk the yolks and the 1/4 c. remaining sugar until the mixture is pale and thick. Strain the coffee-cardamom liquid into a measuring cup (discard the beans and pods) and add enough cream to bring the liquid to 2 cups. Gently (without creating air bubbles) mix the liquid into the egg mixture; skim off the foam, if there is any.

Arrange 6 4-oz espresso cups or ramekins in a roasting pan, leaving space between them, and fill them with the custard mixture. Put the pan in the oven, then fill the pan with enough hot water to come halfway up the sides. Cover the pan with foil and poke two holes in opposite corners. Bake for 30-40 minutes, until the edges slightly darken and the custards are set but still jiggle in the middle.

Remove the pan and let the custards sit for 10 minutes. Remove cups from the pan and cool in the refrigerator. Let them warm for 20 minutes to room temperature before serving.

Daniel Boulud, Cafe Boulud Cookbook

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 2 Tbsp. Earl Grey tea leaves (about 5 tea bags)
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/2 tsp. grated lemon zest
• Pinch salt

Preparation

In a small saucepan, bring cream and milk just to a boil over medium heat. Turn off heat and stir in tea. Cover and let steep for at least 30 minutes or up to 2 hours.

Heat oven to 325 degrees. Arrange six 4-ounce oven-proof ramekins in a roasting pan and add water to come halfway up the sides of the ramekins.

In a medium bowl, whisk together sugar, egg yolks, lemon zest and salt. Strain infused cream into the egg yolks. Extract as much liquid as possible without pressing on tea leaves. Discard tea. Whisk thoroughly to combine.

Divide custard mixture among cups. Cover pan tightly with foil, poking a few holes to let steam escape. Carefully transfer pan to oven. Bake until custards are set but still slightly wobbly in centers, about 3o minutes. Transfer ramekins to a wire rack to cool, then refrigerate for at least two hours before serving.

Martha Stewart, via Austin American Statesman