Oh how wonderful! I just had to be the first to comment on your fabulous new blog. Judging from the first one, I know it will be a smashing success! Congratulations!!!
Hi Doug, I love your blog, and hope you don't mind my contributing to it by making my request for recipe advice public...after all, you are the man in the kitchen! Anyway, I tried to make the new dessert we tasted last week in Point Reyes--the delicious, light, lemony, “mystery” custard. I decided to use lime instead of lemon because Charlie loves key lime pie. I doubled the recipe because I needed 8 servings--maybe it turned out to be too much but I wanted to be sure to have enough. I softened 5 oz of butter (2 x 2.5, right?) and added about 2 cups of powdered sugar. Mixed that up and added four eggs, one at a time. Then added 2 1/2 cups of almond flour (2 x 1 1/4, right?) and then 1 1/2 cups of lime juice (2 x 3/4 cup). I didn't have enough time to freeze the lime juice to a slush (I know, haste makes waste).
I filled 8 ramekins and set them in a bath. I baked them for 35 minutes at about 330. They were browning so I turned off the heat and left them in the oven another ten minutes. I set them outside for an hour or so and then put them in the refrigerator to get cold. So…
Even though I had sprayed the ramekins (I used coconut pam spray--maybe I should have used butter?), they were hard to get out and I had to let them sit in hot water a bit to get them out. But they did come out eventually not too worn for the worse. The bottom was not as pretty as the top --not browned-- so I kept them upright on the plate. I topped them with vanilla ice cream and some blackberry syrup and fresh grapefruit. It looked ok--I should have taken a picture. Joe took one--I'll ask him to send it to me. Anyway, I was a bit disappointed with the result. The lime flavor was good but not as intense as the lemon that we had. Charlie liked it --he ate the whole thing, which is unusual for him particularly if the dessert doesn't have any alcohol in it. But it tasted a bit grainy to me and not the fine light texture that we had in Point Reyes. In fact one of my guests thought it had cheese in it. It did taste a bit like cheesecake. Maybe I filled the ramekins too much. Maybe I should have slushed the juice. I wouldn't give up on the recipe but it definitely needs some work. Let me know if you try it.
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Oh how wonderful! I just had to be the first to comment on your fabulous new blog. Judging from the first one, I know it will be a smashing success! Congratulations!!!
ReplyDeleteHi Doug,
ReplyDeleteI love your blog, and hope you don't mind my contributing to it by making my request for recipe advice public...after all, you are the man in the kitchen!
Anyway, I tried to make the new dessert we tasted last week in Point Reyes--the delicious, light, lemony, “mystery” custard. I decided to use lime instead of lemon because Charlie loves key lime pie. I doubled the recipe because I needed 8 servings--maybe it turned out to be too much but I wanted to be sure to have enough. I softened 5 oz of butter (2 x 2.5, right?) and added about 2 cups of powdered sugar. Mixed that up and added four eggs, one at a time. Then added 2 1/2 cups of almond flour (2 x 1 1/4, right?) and then 1 1/2 cups of lime juice (2 x 3/4 cup). I didn't have enough time to freeze the lime juice to a slush (I know, haste makes waste).
I filled 8 ramekins and set them in a bath. I baked them for 35 minutes at about 330. They were browning so I turned off the heat and left them in the oven another ten minutes. I set them outside for an hour or so and then put them in the refrigerator to get cold. So…
Even though I had sprayed the ramekins (I used coconut pam spray--maybe I should have used butter?), they were hard to get out and I had to let them sit in hot water a bit to get them out. But they did come out eventually not too worn for the worse. The bottom was not as pretty as the top --not browned-- so I kept them upright on the plate. I topped them with vanilla ice cream and some blackberry syrup and fresh grapefruit. It looked ok--I should have taken a picture. Joe took one--I'll ask him to send it to me. Anyway, I was a bit disappointed with the result. The lime flavor was good but not as intense as the lemon that we had. Charlie liked it --he ate the whole thing, which is unusual for him particularly if the dessert doesn't have any alcohol in it. But it tasted a bit grainy to me and not the fine light texture that we had in Point Reyes. In fact one of my guests thought it had cheese in it. It did taste a bit like cheesecake. Maybe I filled the ramekins too much. Maybe I should have slushed the juice. I wouldn't give up on the recipe but it definitely needs some work. Let me know if you try it.