*  Exported from  MasterCook  *

                              Crema De Laurel

Recipe By     : Chef Felipe Rojas-Lombardi, NY
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Caramel:
   1       c            Sugar
     1/4   c            Water
   1                    Bay leaf
   3                    Whole cloves
                        Custard:
   8                    Egg yolks
   2                    Eggs
   1       c            Sugar
   4       c            Milk
   1       tb           Amaretto or sweet sherry
   1       c            Whipping cream
   1                    Bay leaf

  Caramel:
  
  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" terrine or 9x5x3" loaf pan. Swirl rapidly to coat
  the bottom and sides. Invert the mold over parchment paper or waxed
  paper. Cool.
  
  Custard:
  
  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 1/3rd of
  the way up the outside of the mold. Bake until just set, about
  1-1/2 hours. The 9x5x3" 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.

  Recipe FROM: New York's Master Chefs, Bon Appetit magazine, 1985


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