Crema De Laurel

CREMA DE LAUREL

1 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

--CARAMEL--

1/4 c Water

3 ea Cloves, whole

--CUSTARD--

8 ea Egg yolks

2 ea Eggs

1 c Sugar

4 c Milk

1 tb Amaretto OR 1 tb Sherry, sweet

1 c Cream, whipping

1 ea Bay leaf

For Caramel:

Combine the ingredients in a small, heavy saucepan. Bring the

mixture to a boil over medium heat, stirring occasionally and brushing

down any sugar crystals from the side of the pan with a brush dipped in

cold water. Continue to cook, without stirring, until syrup turns a

medium amber color.

Immediately strain caramel (reserving the bay leaf) into a

12 x 4 1/2 x 4-inch terrine or 9x5x3-inch loaf pan. Swirl rapidly to

coat the bottom and sides. Invert the mold over parchment paper or waxed paper. Cool.

For Custard:

ÿÿÿÿ

Preheat the oven to 375 F. In a large mixing bowl, whisk together

the egg yolks, eggs, sugar, and amaretto until pale and light, about 3

minutes. Gently whisk in the milk and cream. Strain into the mold and place the mold in a roasting pan. Put the pan on the center rack of the

oven and place a bay leaf in the center of the custard. Add enough hot

water to the roasting pan to come 1 1/3 of the way up the outside of the

1 1/2 hours

9 x 5 x 3-inch loaf

pan may take slightly longer.) Remove from the water bath and cool to

room temperature on a rack. Refrigerate if desired. Place reserved

caramelized bay leaf on top, slightly overlapping baked leaf. Serve

cold or at room temperature.

Source: New York's Master Chefs, Bon Appetit Magazine

: Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant,

: New York - - - - - - - - - - - - - - - - - -