Recipe: Mexican Floating Island With Kahlua Custard

MEXICAN FLOATING ISLAND WITH KAHLUA CUSTARD
SAUCE AND SESAME PUMPKIN-SEED BRITTLE
1 3/4 cups sugar
6 large egg whites
1/4 teaspoon cream of tartar
Kahl a custard sauce and sesame pumpkin-seed brittle (recipes follow) as
accompaniments
In a dry heavy skillet cook 1 cup of the sugar over moderate heat until it begins to melt
and continue cooking it, stirring with a fork, until it is melted completely and is a golden
caramel. Pour the caramel into a 1 1/2-quart ring mold. Using potholders to hold the
mold tilt and rotate the mold to coat the bottom and let the caramel cool.
Preheat the oven to 350 F. In a bowl with an electric mixer beat the egg whites with
the salt until they are foamy, add the cream of tartar, and beat the whites until they just
hold stiff peaks. Beat in the remaining 3/4 cup sugar, a little at a time, and beat the
meringue until it holds stiff glossy peaks. Spoon the meringue into the ring mold,
rapping the mold sharply on a hard surface to expel any air bubbles, and smooth the
top. (The meringue will fill the mold completely.) Transfer the mold to a deep baking
pan, add enough hot water to the pan to reach 1 inch up the side of the mold, and
bake the meringue in the middle of the oven for 1 hour. (The meringue will rise
completely and will deflate as it cools.) Turn off the oven and let the meringue stand in
the oven for 15 minutes. Transfer the mold to a rack and let it cool completely. The
meringue may be made 1 day in advance and kept covered and chilled. Invert the
meringue onto a deep serving plate, letting the melted caramel drip over the top and
down the sides. Some of the caramel will remain, hardened, in the bottom of the mold.
Put the mold in a skillet of simmering water and heat the caramel, stirring occasionally,
until it has melted. Spoon the Kahl a custard sauce around the meringue, drizzle the
meringue decoratively with the melted caramel, and crumble some of the sesame
pumpkin-seed brittle over it. Serve the remaining custard sauce separately.
KAHLUA CUSTARD SAUCE
Can be prepared in 45 minutes or less but requires additional unattended time.
2 cups half-and-half
1 vanilla bean, split lengthwise
6 large egg yolks
1/2 cup sugar
3 tablespoons Kahl a, or to taste
In a small heavy saucepan bring the half-and-half just to a boil with the vanilla bean
and remove the pan from the heat. In a bowl whisk together the egg yolks and the
sugar until the mixture is combined well and add the half-and-half mixture in a slow
stream, whisking. Transfer the mixture to a heavy saucepan and cook it over moderate
heat, stirring constantly with a wooden spoon, until it thickens slightly and registers
175 F. on a candy thermometer. (The sauce will thicken as it cools.) Strain the custard
sauce through a fine sieve into a metal bowl set in a larger bowl of ice and cold water,
let it cool, stirring, and stir in the Kahl a. Chill the sauce, covered, for at least 2 hours,
or until it is very cold. The sauce may be made 2 days in advance and kept covered
and chilled. Makes about 2 cups.
SESAME PUMPKIN-SEED BRITTLE
Can be prepared in 45 minutes or less.
1 cup sugar
3 tablespoons pepitas (hulled green pumpkin seeds, available at natural foods stores
and some Hispanic markets), chopped
1 1/2 teaspoons sesame seeds
In a dry heavy skillet cook the sugar over moderate heat until it begins to melt and
continue cooking it, stirring with a fork, until it is melted completely and is a golden
caramel. Remove the skillet from the heat, stir in the pepitas and the sesame seeds,
and, working quickly, pour the mixture onto a sheet of foil. Let the brittle cool and
break it into small pieces. The brittle may be made 1 week in advance and kept in an
airtight container. Makes about 1/2 pound.
Gourmet
October 1993

PECAN PIE WITH KAHLUA AND CHOCOLATE CHIPS
A sinfully rich dessert that's amazingly easy to prepare.
1/2 cup sugar
1/4 cup ( 1/2 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
3/4 cup dark corn syrup
1/4 cup Kahl a or other coffee liqueur
1 teaspoon vanilla extract
3 large eggs
1 cup chopped pecans
1/2 cup semisweet chocolate chips
1 purchased frozen deep-dish 9-inch pie crust
2/3 cup chilled whipping cream
Pecan halves (optional)
Preheat oven to 375 F. Beat sugar and butter in medium bowl until smooth; beat in
flour. Gradually beat in corn syrup, then Kahl a and vanilla. Mix in eggs, then
chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.
Bake pie until filling is puffed around edges and just set in center, covering edge of
crust if browning too quickly, about 45 minutes. Transfer pie to rack and cool
completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
Beat cream in medium bowl until peaks form. Drop whipped cream in small dollops
around edge of pie. Place pecan half atop each dollop, if desired.
8 to 10 Servings
Bon App tit
December 1996
BAKED PINEAPPLE WITH BROWN SUGAR AND KAHLUA
1/2 small pineapple, peeled, cored, cut lengthwise into 1/2-inch-thick
spears
3 tablespoons brown sugar
1 1/2 tablespoons butter
1/4 teaspoon cinnamon
3 tablespoons Kahl a or other coffee liqueur
Vanilla ice cream
Preheat oven to 400 F. Arrange pineapple in single layer in baking dish. Sprinkle with
brown sugar. Dot with butter and sprinkle with cinnamon. Drizzle Kahl a over. Bake
until pineapple juices bubble, 25 minutes.
If necessary, transfer juices to small saucepan and boil until thickened to sauce
consistency. Arrange pineapple on plates. Top with ice cream. Spoon sauce over and
serve hot.
2 servings; can be doubled or tripled
Bon App tit
April 1990

KAHLUA, TOASTED COCONUT, AND ICE-CREAM PARFAITS
Can be prepared in 45 minutes or less.
1/4 cup lightly toasted sweetened flaked coconut
3 tablespoons Kahl a or other coffee-flavored liqueur
3/4 pint premium vanilla ice cream, softened slightly
Put 3 layers each coconut, liqueur, and ice cream in each of 2 wineglasses or parfait
glasses, reserving about 1 tablespoon coconut and 2 teaspoons liqueur. Top parfaits
with reserved coconut and liqueur and freeze, covered, 20 minutes.
Serves 2
Gourmet
July 1994

CHOCOLATE KAHLUA FANTASY CAKE
For crust
1/2 cup graham cracker crumbs
1/2 cup finely chopped walnuts
1 cup finely chopped almonds
1/2 cup sugar
1 stick (1/2 cup) unsalted butter, melted
For chocolate layer
2 cups heavy cream
16 ounces semisweet chocolate, chopped coarse
2 tablespoons light corn syrup
1 stick (1/2 cup) unsalted butter, cut into pieces
For buttercream layer
1 1/2 cups sugar
1/2 cup water
6 large egg yolks
3 sticks (1 1/2 cups) unsalted butter, softened
1/2 cup Kahl a
4 ounces semisweet chocolate, chopped, melted, and cooled
Make crust:
Preheat oven to 350 F. and lightly oil a 9 1/2- by 2-inch springform pan.
In a bowl stir together crust ingredients until combined well and press onto bottom of
pan. Bake crust in middle of oven 15 minutes, or until pale golden, and cool in pan on
a rack.
Make chocolate layer:
In a saucepan heat cream, chocolate, and corn syrup over moderately high heat,
stirring occasionally, until chocolate is melted and mixture just comes to a boil.
Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour
mixture over crust in pan and chill, until firm, about 3 hours.
Make buttercream layer:
In a saucepan cook sugar and water over moderately high heat, stirring occasionally,
until sugar is melted. Simmer syrup, undisturbed, until a candy thermometer registers
240 F. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a
stream, beating on high speed until thickened and cooled. Reduce speed to medium
and beat in butter, a little at a time. Beat in Kahl a and chocolate until combined well.
Spread buttercream over chocolate layer and chill until firm, about 3 hours.
Run a knife around edge of pan and carefully remove side of pan.
Gourmet
March 1996
ESPRESSO KAHLUA BROWNIES
A chewy brownie with an intense coffee flavor.
1 stick (1/2 cup) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
3 tablespoons instant espresso powder
2 tablespoons Kahl a or other coffee-flavored liqueur
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
25 espresso coffee beans
Preheat oven to 350 F. and butter and flour a 9-inch square baking pan, knocking out
excess flour.
In a small heavy saucepan melt butter and chocolate over low heat, stirring, until
smooth. Cool chocolate mixture to lukewarm.
In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso
powder, and Kahl a until mixture is thickened and pale. Beat in chocolate mixture.
Into a bowl sift together flour, baking powder, and salt and beat into batter just until
blended well.
Spread batter evenly in pan and arrange coffee beans in 5 rows of
5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester
comes out with crumbs adhering to it. Cool brownies completely in pan on a rack
before cutting into 25 squares. Brownies keep, layered between sheets of wax paper
in an airtight container at cool room temperature, 5 days.
Gourmet
December 1996
FROZEN YOGURT SUNDAES WITH KAHLUA CARAMEL SAUCE
1 cup firmly packed dark brown sugar
1/2 cup Kahl a liqueur
2 teaspoons instant espresso powder
1/2 cup whipping cream
Vanilla frozen yogurt
Sliced toasted almonds
Combine first 3 ingredients in heavy medium saucepan over medium heat and stir until
espresso powder dissolves (mixture will be grainy). Increase heat to medium-high and
bring to boil. Boil 5 minutes, stirring frequently. Add cream and stir until smooth. Cool 10
minutes; do not stir. Scoop frozen yogurt into bowls. Spoon sauce over. Sprinkle with
almonds and serve.
6 Servings
Bon App tit
Too Busy To Cook