Tag Archives: Eggs

Bourbon Salted Caramel Cured Egg Yolks w/ Pandan Ice Cream

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Serves 6

Ingredients

Caramel Sauce

  • 2 cups sugar
  • ½ cup water
  • 1 tablespoon corn syrup
  • ½ cup plus 2 tablespoons bourbon, divided
  • ⅓ cup water
  • 2 teaspoons vanilla extract
  • 1 tablespoon kosher salt

Cured Egg Yolks

  • 6 eggs

Pandan Ice Cream

  • 2 ½ cups heavy whipping cream
  • 2 teaspoons pandan extract
  • 1 ½ teaspoons honey
  • 1 can (14oz) sweetened condensed milk

Method

Caramel Sauce

  1. Combine sugar, ½ cup of water, and corn syrup in large saucepan and swirl saucepan until sugar is evenly moistened. Cook over high heat until mixture boils, starts to turn yellow in spots, and registers about 320 degrees, 6 to 8 minutes
  2. Reduce heat to medium and continue to cook, swirling saucepan occasionally, until mixture turns amber and registers 350 to 360 degrees F, 2 to 4 minutes longer
  3. Carefully pour ½ cup bourbon, ⅓ cup water, salt, and vanilla extract into caramel mixture and gently whisk/ stir to incorporate (be extremely careful as the mixture will bubble and steam)
  4. Continue to cook, stirring frequently, 1 minute longer. Turn off heat and add remaining 2 tablespoons bourbon; stir to combine
  5. Pour the caramel into a loaf pan and let cool completely, 45 minutes to 1 hour; Caramel can be made up to 2 days in advance and stored at room temperature

Cured Egg Yolks

  1. Working with 1 egg at a time, crack eggs, separate yolks from whites, and carefully transfer yolks to pan with fully cooled caramel sauce
  2. Wrap pan with plastic wrap and refrigerate until yolk exteriors are firm and translucent, at least 6 hours or up to 8 hours, using small spoon to gently flip yolks halfway through

Pandan Ice Cream

*Ensure cream, bowl, and beaters have been chilled in your refrigerator for at least 3 hours

  1. In a large bowl, add the whipping cream and whisk to soft peak stage
  2. Gently fold in pandan extract, honey and condensed sweetened milk until fully incorporated. Avoid vigorous folding so as not to deflate the mixture
  3. Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze until fully frozen, for at least 6 hours

To Serve

  1. Place scoop of ice cream into a serving bowl. Using back of small spoon, make small indentation in centre of each scoop. Using small spoon, transfer 1 yolk to each indentation. Drizzle additional caramel over yolks and ice cream as desired
  2. Serve and enjoy!

Easter Coconut Macaroon Nests

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Makes 12

Ingredients

  • 2/3 cup sweetened condensed milk
  • 1 large egg white
  • 1 1/2 teaspoons vanilla
  • 1/8 teaspoon salt
  • 3 1/2 cups sweetened coconut
  • 1 cup chocolate spread
  • Chocolate candy eggs

Method

  1. Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat
  2. In a large bowl, whisk together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well
  3. With a spoon, or cookie scoop, scoop up about 2 Tablespoons of the coconut batter and place onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the centre with your thumb
  4. Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the centre of the nests again- carefully, they will still be a bit hot!
  5. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely
  6. Pipe about a tablespoon of chocolate spread in the centre of each nest. Place 3 egg candies in the centre of the nest. Finish decorating the remaining nests and serve

Note: You can make these 2-3 days in advance. Store in an air-tight container on the counter. You can also freeze unfilled macaroon nests for up to 3 months. To defrost the macaroons, put them on a wire rack at room temperature for 2-3 hours to come to room temperature.