��ֵ羺 - Recipes

French Onion Soup by Gustus Vitae

2021-02-16T09:28:17-05:00

Snickerdoodle Apple Crumble Bruleé by Gustus Vitae

2020-10-29T13:07:38-04:00

Vanilla Pumpkin Spice Crème Brulee by Gustus Vitae

2020-10-15T11:36:58-04:00

Chocolate Cupcakes

2020-09-23T15:32:34-04:00

Individual Flourless Chocolate Cakes

2019-03-20T13:33:00-04:00

Ingredients:

Butter or cooking spray for greasing ramekins

3.5 ounces bittersweet chocolate

2 tablespoons (1/4 stick) unsalted butter

1/2 cup granulated sugar

2 large eggs, separated

Confectioners’ sugar, for dusting

Directions:

Preheat the oven to 350ºF. Grease 7 ��ֵ羺 Ramekins. In a double boiler over simmering water, melt the chocolate and butter until smooth. Remove from the heat and cool slightly. In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form. Set aside.
In a stand mixer, beat together the granulated sugar and egg yolks until thick and creamy. Mix 1/4 of the melted chocolate and butter into the egg yolks. Continuing to mix, slowly pour the remaining melted chocolate mixture into the egg yolks until all is incorporated. Fold the egg whites into the chocolate mixture.
Spoon 4 to 5 tablespoons of the cake batter into each greased ramekin. Place ramekins 2 inches apart on a baking sheet. Bake for 25 to 30 minutes, until the tops of the cakes start to crack. Remove from the oven and let cool.

French Toast Soufflés

2018-06-07T11:37:00-04:00

In a large bowl whisk together the eggs, milk, half and half, maple syrup, vanilla, and cinnamon. Add the bread cubes to the mixture and coat liberally. Leave for 5 -10 minutes, covered, in the refrigerator. Evenly distribute the coated bread cubes and chocolate chips in the ramekins. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 10 hours. Preheat the oven to 375F. Place the ramekins in the preheated oven for 25 – 30 minutes. Before serving, dust with powdered sugar and cocoa powder. Serve warm with additional maple syrup.

Individual Flourless Chocolate Cakes

2018-06-07T11:36:19-04:00

Preheat the oven to 350ºF. Grease 7 ��ֵ羺 Ramekins. In a double boiler over simmering water, melt the chocolate and butter until smooth. Remove from the heat and cool slightly. In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form. Set aside. In a stand mixer, beat together the granulated sugar and egg yolks until thick and creamy. Mix 1/4 of the melted chocolate and butter into the egg yolks. Continuing to mix, slowly pour the remaining melted chocolate mixture into the egg yolks until all is incorporated. Fold the egg whites into the chocolate mixture. Spoon 4 to 5 tablespoons of the cake batter into each greased ramekin. Place ramekins 2 inches apart on a baking sheet. Bake for 25 to 30 minutes, until the tops of the cakes start to crack. Remove from the oven and let cool.

Chocolate Souffle

2018-04-24T20:18:00-04:00

Brush 6 ��ֵ羺 ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.) Set an oven rack in lower third of the oven and preheat to 400 degrees F. Put the chocolate and butter (comes in salted and unsalted types) in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside. Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.) Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak. Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins and place on a baking sheet. (Level off the surfact with a straight edge, scraping any excess mixture back into the bowl.) Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven and serve immediately.

���ֵ羺 - Recipes

French Onion Soup by Gustus Vitae

Snickerdoodle Apple Crumble Bruleé by Gustus Vitae

Vanilla Pumpkin Spice Crème Brulee by Gustus Vitae

Chocolate Cupcakes

Individual Flourless Chocolate Cakes

French Toast Soufflés

Individual Flourless Chocolate Cakes

Chocolate Souffle

��ֵ羺 - Recipes