Creme Anglais

Ingredients:
2 cups cream
6 egg yolks
1/2 cup sugar
2 tsp vanilla or 1 vanilla bean

Directions:
Separate egg yolks and let sit at room temperature for at least an hour.

Prepare an ice-water bath and set aside. Bring cream to a boil (with vanilla bean scrapings) in a heavy-bottomed saucepan over medium heat.

Meanwhile whisk yolks and sugar until well combined and slightly thickened. Slowly whisk in 1/3 of the hot milk mixture (removing from heat) until egg mixture is slightly heated, then continue whisking remaining milk mixture into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring, until mixture is thick enough to coat the back of a spoon and reaches between 170º-180º.

Remove from heat and pour into a bowl and place in ice bath, adding vanilla (if you didn't use a bean). Let cool about 20 minutes. Cover and refrigerate for at least 24 hours and up to 3 days before using.

Source: adapted from Martha Stewart

Angel Food Cake

Ingredients:
1 dozen egg whites (at least 1 2/3 cups)
1 cup cake flour
1 3/4 sugar, blended fine in vitamix
1/2 tsp salt
1 1/2 tsp cream of tartar
1 tsp vanilla extract
1 tsp almond extract (optional)
1/3 cup warm water (optional)

Directions:
Separate eggs and let stand at room temperature for at least one hour. Preheat oven to 350º. Sift together flour and 3/4 cup sugar.

Beat egg whites in mixing stand and add salt, cream of tartar, vanilla, (almond), and (water). Once eggs are stiff slowly add remaining 1 cup of sugar until stiff peaks form.


Fold in flour mixture and spoon into angel food cake pan. Stir batter with spatula, once, or don't. Bake for 35 minutes. Invert immediately and let cool completely.

Serve with whipped cream, berries, and creme anglais.

Notes: I've made it with and without almond extract, both ways are good. I've made it with and without the warm water, but I can't remember which way is better. Who knows.

Quiche

Ingredients:
1 uncooked pie dough
1 TBS unsalted butter
2 cups diced yellow onion
6 large eggs
3/4 cup heavy cream
salami
ham
1 cup shredded Parmigiano-Reggiano
Salt
Pepper

Directions: Preheat oven to 375º. Lightly flour a rolling pin and roll out dough to a 12-inch round. Place in a 9-inch pie plate, or tarte tin. Place parchment paper with weights or dry beans (or just fork it). Bake until edge is dry and light golden, about 20 minutes.



Meanwhile, in a large skillet, melt butter over medium-high. Add diced onions, season with salt and pepper, and cook until light golden, 8-10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40-45 minutes. Serve warm or at room temperature. To reheat, place in a 325º oven, cover with foil, and cook for 15 minutes or until warmed.