Crema de laurel
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Crema de laurel
  New York  
Last updated 6/12/2012 12:56:44 AM. Recipe ID 19056. Report a problem with this recipe.
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      Title: Crema de laurel
 Categories: Masterchefs, New york, Rltbr
      Yield: 1 Servings
      1 c  Sugar
    1/4 c  Water
      1 ea Bay leaf
      3 ea Cloves, whole

      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: ============
       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 1.3 of the
  way up the outside of the mold. Bake until just set, about 1 1/2
  hours ( the 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.

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Recipe ID 19056 (Apr 03, 2005)

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