I don't have a lot of "ultimate" recipes in my repertoire... but this is one of them. And here I go sharing my secrets for which I could be famous someday... yet I succumb to the CWC creator's request for another dessert recipe. This is a keeper.
What makes this cobbler the ultimate is butter, for one, coconut for two, and real vanilla bean for three. The cobbler is excellent by itself, but the creme anglaise (say it like this, wives- crehm ahnglez) brings it to a whole new level.
You'll need about 8 cups of any kind of berries you like. I used a mixture of frozen strawberries, blueberries, blackberries, and raspberries (I really like Wymans). You could use peaches, apples, whatever kind of fruit is in season. Make it yours (but give me the credit- LOL).
Step 1- Mix 8 cups of fruit with 1 cup of sugar (you can lessen the amount of sugar easily! The topping is very sweet so don't hesitate to cut down on the amount used on the berries) Also mix 1/4 cup instant tapioca in with the fruit. Pour it into an 8x8 or 9x13 pan- deep dish or standard cobbler- it's up to you.
Step 2- The topping! Combine 1 cup flour, 1 cup shredded coconut, 3/4 cup sugar, 1/2 tsp baking power, 1/4 tsp salt, and 1 stick of cold butter (cut into pieces). Mix it with a pastry blender or your hands until course. (I've made the mistake of mixing this in the Kitchenaid and it comes out like cookie dough.) Blend in 1 egg, using the same method.
Step 3- Sprinkle the fruit with the topping. It's not meant to cover every little bit of fruit so don't worry if it doesn't. Bake at 375 for 45 minutes or until the topping is golden and fruit is bubbling. (Put a pan underneath your baking dish in case it overflows). As it cools, the juice will thicken.
Now, the creme de la creme! (Isn't this gorgeous? Vanilla bean happily floating in cream? Wait till you smell it!)
Step 1- Separate 5 eggs, keeping the yolks for the sauce. Combine yolks with 3 TBSP sugar, and a pinch of salt
Step 2- Warm 2 cups half and half, 2 TBSP sugar, and 1 vanilla bean in a heavy saucepan over medium heat. You're going to want to split the vanilla bean in half and scrape out the black insides. Then cut the pod up into pieces and throw them in the pan too (trust me).
Now, a vanilla bean is an investment. I paid $10 for 2. Trust me... for this special dish, it's worth it!
Step 3- Once the half and half mixture is steaming slightly, pour just a little into the egg mixture and whisk it. This tempers the eggs so they don't curdle (you do not want scrambled egg anglaise). Then pour the egg mixture into the saucepan and return it to medium- low heat. Stir constantly! Wait for it to thicken, about 8 minutes. Remove from heat and pour into a blender.
Step 4- Blend the creme. You're going to pulverize the vanilla bean pod. Strain over a bowl, toss the vanilla bean pod remains, and chill the creme.
Step 5- Eat the creme like soup!
You could. But it is excellent served with the above cobbler, pudding cakes, pies or fresh fruit.
Voila! My secret is out. I must go in search of some more ultimate recipes!
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