Mexican Floating Island With Kahlua Custard Sauce And Sesam Recipe
Servings: 1
Ingredients
- 1 3/4 c. Sugar
- 6 lrg Egg whites
- 1/4 tsp Cream of tartar Kahlua custard sauce and sesame pumpkin-seed brittle as accompaniments
- 2 c. Half-and-half
- 1 x Vanilla bean, split lengthwise
- 6 lrg Egg yolks
- 1/2 c. Sugar
- 3 Tbsp. Kahlua, or possibly to taste
- 1 c. Sugar
- 3 Tbsp. Pepitas, (hulled green pumpkin seeds, available at natural foods stores and some Hispanic markets), minced
- 1 1/2 tsp Sesame seeds
Directions
- In a dry heavy skillet cook 1 c. of the sugar over moderate heat till it begins to heat and continue cooking it, stirring with a fork, till it is melted completely and is a golden brown caramel. Pour the caramel into a 1 1/2-qt ring mold. Using potholders to hold the mold tilt and rotate the mold to coat the bottom and let the caramel cold.
- Preheat the oven to 350F. In a bowl with an electric mixer beat the egg whites with the salt till they are foamy, add in the cream of tartar, and beat the whites till they just hold stiff peaks. Beat in the remaining 3/4 c. sugar, a little at a time, and beat the meringue till it holds stiff glossy peaks. Spoon the meringue into the ring mold, rapping the mold sharply on a hard surface to expel any air bubbles, and smooth the top.
- (The meringue will fill the mold completely.) Transfer the mold to a deep baking pan, add in sufficient warm water to the pan to reach 1 inch up the side of the mold, and bake the meringue in the middle of the oven for 1 hour. (The meringue will rise completely and will deflate as it cools.) Turn off the oven and let the meringue stand in the oven for 15 min. Transfer the mold to a rack and let it cold completely. The meringue may be made 1 day in advance and kept covered and chilled. Invert the meringue onto a deep serving plate, letting the melted caramel drip over the top and down the sides. Some of the caramel will remain, hardened, in the bottom of the mold. Put the mold in a skillet of simmering water and heat the caramel, stirring occasionally, till it has melted. Spoon the Kahlua custard sauce around the meringue, drizzle the meringue decoratively with the melted caramel, and crumble some of the sesame pumpkin-seed brittle over it. Serve the remaining custard sauce separately.
- To make Kahlua custard sauce:In a small heavy saucepan bring the half-and-half just to a boil with the vanilla bean and remove the pan from the heat. In a bowl whisk together the egg yolks and the sugar till the mix is combined well and add in the half-and-half mix in a slow stream, whisking. Transfer the mix to a heavy saucepan and cook it over moderate heat, stirring constantly with a wooden spoon, till it thickens slightly and registers 175F. on a candy thermometer. (The sauce will thicken as it cools.) Strain the custard sauce through a fine sieve into a metal bowl set in a larger bowl of ice and cool water, let it cold, stirring, and stir in the Kahlua. Refrigeratethe sauce, covered, for at least 2 hrs, or possibly till it is very cool. The sauce may be made 2 days in advance and kept covered and chilled.
- Makes about 2 c..
- To make sesame pumpkin-seed brittle:In a dry heavy skillet cook the sugar over moderate heat till it begins to heat and continue cooking it, stirring with a fork, till it is melted completely and is a golden brown caramel. Remove the skillet from the heat, stir in the pepitas and the sesame seeds, and, working quickly, pour the mix onto a sheet of foil. Let the brittle cold and break it into small pcs.
- The brittle may be made 1 week in advance and kept in an airtight container.
- Makes about 1/2 lb..
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