The egg is the simplest, highly nutritious and versatile food. Not only can be prepared into savory dishes like omelets and egg benedicts but also a favorite of pâtissiers and dessert chefs. It is important to use fresh eggs whenever possible but it is quite difficult for those who live in the city - local farmers’ markets are your best bet. When mom came home from Friday’s farmer market with 2 dozens of farm fresh eggs, I was quick on my feet to use them for desserts.
First is a simple vanilla custard, quintessentially English but it is known as crème Anglaise to most; made of a mixture of cream and eggs thickened by gentle heating. It is favored for serving warm alongside grilled stoned fruits, cakes; chilled and layered with jelly, mousse in frozen desserts, or churn it using an ice-cream machine to make your own ice cream. Though I made the traditional vanilla flavor, its flavoring options are virtually unlimited, whether infused with spices, scented with flower essences, spiked with booze, or enriched with chocolate. The vanilla bean I used is the Madagascar Bourbon variety. It blends beautifully with all the ingredients and didn’t just stand out by itself.
Traditionally, egg soufflé refers to a savory dish that is served over Sunday brunch. This dessert should be called faux soufflé because it requires no baking! When I saw it made into a dessert and served in egg shell, I thought it was just too cute to pass off ;)
How to prepare eggshells as serving vessels:
Using a paring knife, score the top of the eggshells, and carefully crack. Separate egg whites and yolks. Bring a small pan of water to a boil. Add eggshells, and boil 3 minutes. Using a slotted spoon, remove shells, drain then scrape out membrane, and discard. Set eggshells aside in an egg carton.
Egg Soufflé – makes 8 (eggshells)
Adopted from Michel Richard in Off Duty
2 large egg whites
100g caster sugar
Whisk the egg whites, adding sugar little by little, until they form soft peaks. Pour the meringue into a piping bag, snip a little corner, and pip into the prepared eggshells to 1/3 full. Spoon a teaspoon of the lemon curd on top of the meringue then pip meringue until full.
Before serving, place it into the microwave and heat for 5 second (this will cook and sterilize the egg whites). Burn the top with a blowtorch or put under a hot grill for a few seconds.
Vanilla Custard Served in Eggshells
Makes 6 eggshells - adopted from Martha Stewart
2 large eggs
1 cup whole milk
½ cup whipping cream
¼ vanilla bean, seeds scraped
¼ cup vanilla sugar
3g leaf gelatine
¼ teaspoon salt
Separate egg whites and yolks. Transfer the egg yolks to a bowl; reserve egg whites for another use.
Put milk, cream, vanilla bean and seeds, and sugar into a medium saucepan. Cook over low heat, once sugar dissolved, add in the pre-soaked gelatine, stirring until completely dissolved, removes from heat.
Whisk salt with egg yolks. Slowly whisk in hot milk mixture until combined, and then pour back into saucepan. Cook over low heat, stirring occasionally, until custard is thick enough to coat the back of a spoon, about 5 minutes. Remove vanilla bean then pour custard through a sieve. Divide custard among the eggshells, refrigerate until set, about 2 hours.
而小小的蛋舒芙蕾是我在Off Duty書裡看到並迷上的甜點。食譜由Citronelle的主廚﹐ 人稱French-Californian料理之父Michel Richard 提供。是不是很可愛?﹗ 這個甜點除了有可愛的造型﹐享用的人吃到蛋黃即檸檬乳醬時驚喜無比呢^^
蛋舒芙蕾 – 蛋殼8個
- 明膠片用冰水泡軟之後擠掉水分，備用。如果用明膠粉: 將明膠粉倒入水裡 (2大匙) 泡脹後備用。