*  Exported from  MasterCook  *
 
                               CREMA DE LAUREL
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CARAMEL-----
    1       c            Sugar
      1/4   c            Water
    1       ea           Bay leaf
    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:
   ÿÿÿÿ
   
        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 1.3 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.
        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
  
 
 
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