Page 40 - Allrecipes (January 2020)
P. 40
In Season TRENDING
J
CLASSIC VANILLA- CHEF OHN’S ROSEMARY SOPAPILLA
INFUSED CRÈME BRÛLÉE SHORTBREAD COOKIES CHEESECAKE PIE
HANDS-ON 25 MIN TOTAL 6 HR, 30 MIN HANDS-ON 15 MIN TOTAL 55 MIN HANDS-ON 15 MIN TOTAL 2 HR
SERVES 8 SUBMITTED BY JILL LECLERC MAKES 30 SUBMITTED BY CHEF JOHN SERVES 12 SUBMITTED BY CANDELB
THOMPSON
19 REVIEWS 1,808 REVIEWS
6 REVIEWS
To enhance the smoky taste, we used Mexican vanilla is creamy and spicy,
Vanilla bean paste provides the pretty
an Indonesian vanilla extract here. reminiscent of clove or nutmeg. Long
flecks and deep flavor of vanilla beans
Indonesian beans are typically cured a favorite, its extract’s homey aroma
without having to split and scrape those
over fire, giving them a sharper, woodier warms up any recipe.
skinny pods.
flavor. Bonus: They’re often the least-
2 (8-oz.) pkg. cream cheese,
1½ cups whipping cream expensive option. Or, for a subtle hint of softened
⅔ cup plus ¼ cup sugar chocolate, use a Ugandan vanilla extract. 1½ cups sugar
½ cup milk 1 cup cold unsalted butter, 1 tsp. Mexican or regular
1 tsp. vanilla bean paste
cut into thin slices vanilla extract
or vanilla extract
½ cup sugar, plus more 2 (8-oz.) pkg. refrigerated
Pinch salt for sprinkling crescent dough sheets
6 large egg yolks
1 Tbsp. finely chopped ⅓ cup butter, at room temperature
1. Position an oven rack slightly lower than fresh rosemary 1 tsp. cinnamon
center of oven; preheat oven to 300°F. ½ tsp. kosher salt ¼ cup honey
2. Whisk together whipping cream, ½ tsp. Indonesian or
1. Preheat oven to 350°F. Coat a 9x13-inch
⅔ cup sugar, the milk, vanilla bean paste, regular vanilla extract baking dish with cooking spray.
and salt n a saucepan over medium 2¼ cups flour 2. Beat together cream cheese, 1 cup
i
heat just until boiling. Remove from heat
1. Preheat oven to 300° F. Line a large sugar, and the vanilla in a bowl with an
and let cool 10 minutes.
baking sheet with parchment paper. electric mixer until smooth.
3. Briefly whisk egg yolks in a bowl. 2. Add butter, ½ cup sugar, the rosemary, 3. Unroll 1 crescent dough sheet and press
Slowly pour in cream mixture, whisking
salt, and vanilla to a bowl. Slowly mix into bottom of prepared baking dish.
constantly, then divide among eight
together ingredients with a spatula or Spread cream cheese mixture evenly over
4-oz. ramekins set in a roasting pan. Put spoon until butter has softened a little. dough. Unroll remaining crescent dough
roasting pan on oven rack. Fill pan with
Add flour. Using floured hands, knead until sheet onto a lightly floured work surface
enough hot water to come halfway up
buttery crumbs form, 1 to 2 minutes. and cover with parchment paper. Roll
sides of ramekins.
i
3. Form dough into a ball, then transfer dough nto a 9x13-inch rectangle. Remove
4. Bake until softly set, about 40 minutes.
to a lightly floured work surface. Roll parchment paper and transfer dough to
Let custard cool in water bath to room into a 5x10-inch rectangle. Cut dough cover cream cheese mixture.
temperature, about 1 hour. Chill, covered,
lengthwise into five 1-inch strips. Cut each 4. Stir together remaining ½ cup sugar,
at least 4 hours or up to 3 days.
strip into 6 evenly sized squares. Transfer the butter, and cinnamon in a bowl;
5. Sprinkle each ramekin with about squares to prepared baking sheet and sprinkle over dough.
½ Tbsp. sugar. Use a kitchen torch to lightly
lightly sprinkle with sugar. Prick each 5. Bake until dough is puffed and golden
brown and caramelize sugar until melted,
square 4 times with a fork. brown, about 30 minutes. Remove
about 1 minute. (Move torch quickly to 4. Bake until bottoms are just beginning from oven and drizzle with honey. Cool
avoid burning.) Let cool 10 minutes.
to brown, about 30 minutes. (Tops should completely in baking dish on a wire rack
armagazine.com/classic-vanilla-infused- have little to no browning.) Let cool before cutting into 12 squares.
creme-brulee 10 minutes on baking sheet, then transfer armagazine.com/sopapilla-
HIDDEN GEM GLUTEN-FREE cookies to a wire rack to cool completely. cheesecake-pie
PER RAMEKIN: 295 CAL; 20G FAT (12G SAT); 4G PRO; PER SQUARE: 446 CAL; 26G FAT (14G SAT); 5G PRO;
26G CARB (0G FIBER, 25G SUGARS); 43MG SODIUM armagazine.com/chef-johns-rosemary- 48G CARB (0G FIBER, 35G SUGARS); 456MG SODIUM
shortbread-cookies
HIDDEN GEM
PER 1 COOKIE: 103 CAL; 6G FAT (4G SAT); 1G PRO;
11G CARB (0G FIBER, 4G SUGARS); 20MG SODIUM
ALLRECIPES.COM 38 DEC/JAN 2020
