Gourmet British Dishes

GOURMET FRIDAY 8-24-12

Chef Doug excepted my challenge to prepare a few British dishes that he would bring into a 5 star hotel in London if he were trying to get a job!

Below are the recipes and you can check out all things Chef Doug at www.funwithfoodcatering.com

                                                                                                       Lancashire Hot Pot
Serves 4


1 TBS olive oil
1.75# diced lamb
2 onions, peeled and sliced
2 carrots, peeled and cut into chunky pieces
1 medium rutabaga peeled and cut into 1 inch pieces
2 ½ cups lamb stock or beef stock
1 TBS Worcestershire sauce
2 sprigs of fresh thyme
2# of potatoes, peeled and cut into thin slices
butter
sea salt and freshly ground black pepper to taste

Pre-heat the oven to 350*F. Heat the olive oil in a large skillet. Add the meat in batches and fry it until browned on all sides. Remove with a slotted spoon to a large casserole dish as it browns. Set aside.

Once all the meat it browned and removed from the skillet add the vegetables to the pan. Cook for 3 to 4 minutes, stirring them occasionally. Return the lamb to the skillet and pour over the stock. Add the Worchestershire sauce and season to taste with salt and pepper. Mix it all in well and then carefully pour the mixture back into the casserole dish. Tuck the two sprigs of thyme into the mixture, burying it.

Cover the top of the mixture with a layer of half of the sliced potatoes. Season with salt and pepper and then dot with butter. Finish layering with the remaining potatoes and adding a final dusting of salt and pepper and dot once again with some butter. Cover with foil.

Bake in the heated oven for 1 1/2 hours. Remove the foil and bake for a further hour until the meat is very tender and the "thatch" (potatoes) is nicely browned in places and tender as well. Serve hot with plenty of crusty bread to mop up the delicious juices.

Toad in the Hole

Ingredients

Serves four to six people

·        3.5oz A&P flour

·        2 eggs

·        1 cup milk

·        ¼ cup water

·        1/2 teaspoon salt

·        8 good quality pork sausages

·        1 large onion (1/4 inch diced)

·        2-3 tablespoons olive oil

Preparation

You need a large baking dish that will take all the sausages and the Yorkshire pudding mix in one and have space to allow it to rise as it bakes. So it's best to choose a dish that looks slightly too large for the quantity you're cooking.

Make the pudding mixture first, so it has time to rest while you're cooking the sausages.

But before you start any cooking follow the first rule of Yorkshire pudding making: get your oven very hot. That means gas 450 degrees. Start it now!

While the oven heats, mix the flour, salt and eggs together, then gradually beat in the milk until the batter is smooth and creamy. Then set it aside to stand.

In a heavy frying pan heat a couple of tablespoons of oil. When hot add the sausages and brown them quickly all over. Turn the heat down a little, add the chopped onion and cook until the onions are soft and slightly browned.

While the onion is still cooking, add a little oil to your baking dish and place in the hot oven.

When the fat is sizzling hot remove the tin from the oven. Add the sausages and onions and pour in the batter and place in the oven.

Bake the Toad 10 minutes at 450 then reduce the heat to 400 and bake 25-30 minutes until well risen and golden.

Apple Crumble

Serves 6

Ingredients

For the apple filling

·        2.75 oz. caster (superfine) sugar

·        2.2# Braeburn ( or Granny Smith) apples, peeled, cored and cut into chunks

·        2 vanilla pods, seeds scrapped out or ½ tbsp vanilla extract

·        1 oz. crystallized ginger, finely chopped

·        1 orange, zest

·        3.5 oz. raisins

·        3.5 oz. dried cranberries

·        4 star anise

·        A few tbsp of water to loosen

For the crumble topping

·        3.5 oz. A&P flour

·        Pinch of salt

·        1.75 oz. butter, chilled and cut into small cubes

·        1.75 oz.  blanched hazelnuts, toasted and crushed

·        1.5 oz.  oatmeal

·        2.5 oz. light turbinado sugar

·        Pinch of ground cinnamon

·        Pinch of freshly grated nutmeg

·        1 orange, zested

To serve

·        Vanilla ice cream to serve

METHOD

1. Preheat the oven to 350 degrees

2. Heat a sauté pan until hot. Add the caster sugar and melt to form a light caramel. Add the chopped apples and vanilla seeds, and heat for 2-3 minutes tossing frequently. Stir in the crystallized ginger, orange zest and continue to cook for a further 4-5 minutes to soften, adding a few tablespoons of water if the mixture becomes dry.

3. Stir in the raisins, dried cranberries and star anise to the apple mixture and continue to cook for a further 5-6 minutes, tossing frequently until the pieces feel just tender when pierced with the tip of a knife. It may be necessary to add a splash of water to loosen throughout cooking. Remove from the heat and cool slightly while you make the topping. Remove the star anise and discard.

4. Place the flour, salt and butter in a bowl and using your fingertips work together until a breadcrumb texture has been achieved. Lightly crush the hazelnuts in a large bowl using the end of a rolling pin. Add the oats, sugar, cinnamon, nutmeg, orange zest and crushed hazelnuts and mix until fully incorporated.

5. Layer the fruit into the bottom of your baking dish, scatter the crumble topping over the fruit. Bake for 20-25 minutes until the topping is nicely browned. Serve with a scoop of vanilla ice-cream.

Dopplar Diva's Strawberry Cookies

Strawberry Cake Mix Cookies

1 Duncan Hines strawberry cake mix (or any flavor)

1/2 cup butter

1 tsp. vanilla

2 eggs

1/2 (12 oz) pkg chips (your choice)

Heat oven to 350. Combine ingredients in a large bowl. Drop by

teaspoonfuls onto ungreased cookie sheet; bake for 12-15 mins. Allow to

cool for 1 minute before removing from sheet. Makes about 20 cookies.

I made red velvet cookies the other day with this recipe and they were

delish. These strawberry cookies taste like the ones they give out at

the Holiday Inn :)

Sent from Charity's iPad

Summer recipes from Chef Doug

SUMMER RECIPES from Chef Doug
  You can find him at www.funwithfoodcatering.com




Grilled Flank Steak yield: Makes 4 servings Ingredients • 2 teaspoons chopped fresh thyme • 1 1/2 teaspoons salt • 1 1/2 teaspoons coarsely ground black pepper • 1 (1-lb) piece flank steak, halved lengthwise (along the grain) Preparation Stir together 2 teaspoon thyme, 1 ½ teaspoon pepper, and 1 1/2 teaspoon salt in a small bowl. Pat steak dry and rub both sides with thyme mixture. Char Grill 4-5 minutes on each side. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes. Holding a knife at a 45-degree angle, cut steak across the grain into thin slices and arrange on platter with the tomato corn salad. Pour any juices accumulated on cutting board over meat and serve sauce on the side.



Summer Corn Salad Recipe • 4 Servings Ingredients • 1 tablespoon lime juice • 1/4 teaspoon salt • 1/4 teaspoon hot pepper sauce • 5 teaspoons olive oil, divided • 1-1/2 cups fresh corn • 1-1/2 cups cherry tomatoes, halved • 1/2 cup finely chopped cucumber • 1/4 cup finely chopped red onion • 2 tablespoons minced fresh basil • 1/4 cup crumbled feta cheese Directions • In a small bowl, whisk the lime juice, salt, pepper sauce and 4 teaspoons oil; set aside. • In a large skillet, saute corn in remaining oil until tender. Transfer to a salad bowl; add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat. • Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.


  Pesto, Fresh Mozzerella and Tomato Crostini Servings: Makes 24 crostini Ingredients • 1/2 loaf of baguette • 2 Tbsp. olive oil • 12 cherry or grape tomatoes , halved • 12 bocconcini (small mozzarella balls), halved • 1/4 tsp. kosher salt • 4 grinds freshly ground black pepper • 1/2 cup pesto Directions Heat the oven to 375??. Slice the baguette into 1/2-inch-thick slices. Place on a baking sheet and brush with 1 tablespoon of the oil. Bake until golden and crisp, 10 to 12 minutes. Once the bread is toasted, spread pesto onto each crostini. Top each piece with one half each of the tomato and bocconcini. Drizzle each with some of the remaining tablespoon of oil and season with the salt and pepper. Pop back in the oven for 1 minute until heated through


  Pesto Ingredients • 1/2 cup pine nuts • 3 tablespoons chopped garlic • 5 cups fresh basil leaves, packed • 1 teaspoon kosher salt • 1 teaspoon freshly ground black pepper • 1 1/2 cups Extra Virgin olive oil • 1 cup freshly grated Parmesan Directions Place the pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.

Cinqo De Mayo dishes from Chef Doug

Below are the recipes Chef Doug brought into the studio! Some mouth watering dishes if you want to make a special Cinqo De Mayo meal! check out Chef Doug at www.funwithfoodcatering.com

Jícama-Melon Salad yield: Makes 6 servings Ingredients • 1 large jícama, peeled and cut into 1/4-inch-wide strips • 3 navel oranges, peeled and sectioned with pulp and membrane removed • 1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks • 1/2 cup pomegranate seeds • 1 cup fresh lime juice • 2 sprigs cilantro, chopped • 1 teaspoon sea salt • 1/2 teaspoon chili powder (optional) Preparation In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving. Crabmeat Empanadas with Grilled Corn Salsa & Poblano Cream Sauce Serves sixteen. For the grilled corn salsa: 6 medium ears corn 3 Tbs. fresh lime juice (from 1 medium lime) 2 Tbs. sunflower or vegetable oil 2 Tbs. thinly sliced chives Kosher salt and freshly ground black pepper For the poblano cream sauce: 3 medium poblano peppers 1 cup heavy cream 1 Tbs. sunflower or vegetable oil 1/2 cup small-diced white onion 2 medium cloves garlic, minced Kosher salt For the empandas: 1/2 lb. lump crabmeat, picked over for shells 2 Tbs. thinly sliced scallion greens 1 Tbs. fresh lime juice Kosher salt and freshly ground black pepper 1 large egg 16 each Empanada dough rounds, thawed overnight in the refrigerator ________________________________________ Make the grilled corn salsa: Soak the corn (with husks) in cold water for 30 minutes. Meanwhile, prepare a medium-high gas or charcoal grill fire. Wrap each wet corn cob separately in aluminum foil. Space them at least 1 inch apart on the grill and cook, covered, rolling each ear a quarter turn every 8 minutes until the cobs have made a complete rotation, 32 minutes total. Remove the foil, let the ears cool enough to handle, and remove the husks and silk. Set one ear aside and put the remaining five back on the grill. Cook, turning the cobs once, until they are lightly charred, 2 to 3 minutes. Cool the corn on a rack. Cut the charred corn from the cobs and put it in a medium bowl. Stir in the lime juice, oil, and chives and season to taste with salt and pepper. Make the poblano cream sauce: Char the poblanos on the grill, turning them with tongs as soon as each side becomes fully blackened, 6 to 10 minutes. Put the charred poblanos in a bowl and cover. When cool enough to handle, peel and seed them. In a heavy-duty 2-quart saucepan, bring the cream to a boil over high heat. Lower the heat to medium and simmer until reduced to 1/2 cup, about 5 minutes. Heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, 3 to 5 minutes. Put the onion mixture, poblanos, and 2 Tbs. water in a blender and puree until smooth. Stir the poblano puree into the reduced cream and season to taste with salt. Keep warm. Make the empanadas: Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Cut the uncharred corn from the cob. In a medium bowl, stir together the corn, crabmeat, scallion greens, lime juice, 1 tsp. salt, and a few grinds of pepper. Beat the egg in small bowl with 1 Tbs. of water. Drop 1 rounded Tbs. of the crab mixture in the center of each Empanada dough round. With a pastry brush, brush the edges of the round pastry with the egg and fold over to form a half moon, sealing all the way around with your thumb. Press a fork down on the sealed edges at regular intervals to form small ridges. Transfer the empanadas to two parchment-lined baking sheets. Bake until golden brown, 15 to 18 minutes, rotating the pans halfway through baking. To serve: Pour 1 Tbs. of the warm poblano cream sauce in a circle around a small plate. Put one empanada in the center of the plate and spoon a little corn salsa to the side. Serve immediately.

Valentine dishes from Chef Doug

Find Chef Doug at www.funwithfoodcatering.com


Rosemary Grilled Lamb Chops with Cranberry



Makes: 2 servings

Cranberry and Peppered Apple Relish (makes about 1 cup)
• 1/8 cup dried cranberries
• 1/8 cup apple juice, heated
• 1/2 Granny Smith apple, chopped into 1/2-inch pieces
• 1/8 cup fresh or frozen cranberries
• 1/2 tablespoon olive oil
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon course ground black pepper
• 1/2 teaspoon brown sugar, packed
• Pinch salt


Grilled Lamb Loin Chops
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary leaves, finely chopped
• 2 double-cut Fresh Lamb loin chops
• 2 teaspoons sea salt
• 2 teaspoon coarse ground black pepper
Combine olive oil and rosemary. Dip chops in mixture. Season with salt and pepper. Cover and refrigerate for 1 hour. Grill over medium-hot coals about 20 minutes or to desired degree of doneness. Use meat thermometer to test lamb, medium-rare 145 degrees F, medium 160 degrees F or well done 170 degrees. Serve with Cranberry and Peppered Apple Relish.



White Chocolate Mousse in Chocolate Meringue Shells with Raspberry Coulis
Serves:
4 servings

Ingredients
• 5 ounces good quality white chocolate
• 1/4 cup (4 tablespoons) unsalted butter
• 2 large eggs, separated
• 2 teaspoons Grand Marnier liqueur
• 3 tablespoons sugar
• 2/3 cup cold heavy cream
• Raspberry Coulis, recipe below
• Chocolate Meringue Shells, recipe below
• 1/2 pint fresh raspberries, garnish
• Sprigs fresh mint, garnish
Directions
In the top of a double boiler or in a stainless steel bowl placed over a pot of barely simmering water, place the chocolate and cook, stirring occasionally, until the chocolate is melted and smooth. Remove from the heat and whisk in the butter. Add the egg yolks and whisk until smooth. Add the Grand Marnier and mix well.
In a separate bowl, beat the egg whites until frothy. Add the sugar and beat until stiff peaks form. Transfer to a large bowl.
In a separate bowl, whip the cream until stiff, and fold into the egg whites. Fold 1/3 of the egg white mixture into the chocolate to lighten, and then fold back into the egg white bowl until blended, being careful not to over mix.
Cover and refrigerate until ready to serve.
Raspberry Coulis:
1/4 cup sugar
1/4 water
2 cups fresh raspberries, rinsed and picked over
Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
Transfer to a blender or food processor, and puree on high speed. Strain through a fine mesh strainer, pressing down with a rubber spatula to extract as much juice as possible. If too thick, add water a teaspoon at a time to reach the desired consistency.
Cover and refrigerate until ready to use. (The coulis can be refrigerated in an airtight container for up to 3 days.)
Chocolate Meringue Shells:
3 large egg whites
1/4 teaspoon cream of tartar
Pinch salt
3/4 cup sugar
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa, sifted
Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper or non-stick mat, such as a silpat.
In a very clean large bowl, using very clean beaters, beat the egg whites, cream of tartar and salt until soft peaks form. Beating, gradually add the sugar and vanilla until stiff peaks form and the mixture becomes glossy. Fold in the cocoa powder and transfer to a pastry bag with a plain tip. Pipe the meringue into large circles onto the prepared baking sheet, making the sides higher than the center to make a bowl-shape for holding the mousse and leaving 1-inch space between each. (Alternatively, drop the meringue with a spoon onto the baking sheet and form large circles, pressing with the back of the spoon to make indentations in the centers.) Bake on the middle rack of the oven for 1 hour. Turn off the heat and leave in the oven until the meringues are dry and the tops have slightly cracked, about 1 hour.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Serve at room temperature. (The meringues can be made in advance and kept in an airtight container at room temperature for up to 2 days.)

To serve, spoon about 3 tablespoons of the raspberry coulis into the center of 4 dessert plates and top with a chocolate meringue shell. Decoratively arrange the, raspberries and mint around the meringues and fill the meringues with the mousse. Serve immediately.

Christmas dinner recipes from Chef Doug

this was amazing!!!!
check out Chef Doug at www.funwithfoodcatering.com

Garlic Prime Rib

Servings 15

Ingredients
• 1 (10 pound) prime rib roast
• 1 cup garlic, minced
• 2 tablespoons olive oil
• 1 cup kosher salt
• ½ cup cracked black pepper
• ½ cup water
Directions
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and water. Spread the mixture over the fatty layer of the roast.
2. Preheat the oven to 500 degrees F.
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Coffee-Toffee Pecan Pie
Serves eight.


3 oz. (6 Tbs.) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup light or dark corn syrup
1/2 cup Lyle’s Golden Syrup
3 large eggs, at room temperature
2 Tbs. bourbon
1 Tbs. instant espresso powder
1 tsp. pure vanilla extract
3/4 tsp. table salt
1/3 cup very finely chopped toasted pecans
2 cups toasted pecan halves
1 Pie crust
1/2 cup crushed chocolate toffee candy pieces, such as Heath or Skor
________________________________________
Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 375°F.
In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter is brown, 3 to 5 minutes. Immediately whisk in the brown sugar, corn syrup, and Lyle’s Golden Syrup until smooth. Remove the pan from the heat and let cool slightly. One at a time, whisk in the eggs. Whisk in the bourbon, espresso powder, vanilla, and salt. Stir in the chopped pecans.
Sprinkle half of the pecan halves in the piecrust, followed by the toffee candy pieces, and then the remaining pecan halves. Pour the syrup mixture over all.
Put the pie on the heated baking sheet and reduce the oven temperature to 350°F. Bake until set, 45 to 55 minutes, rotating the pan halfway through baking. When the pan is nudged, the center of the pie will no longer wobble, but the whole pie will jiggle just slightly, and the filling will bubble at the edges.

Brazillian Gourmet Friday!

Chef Doug stopped by to help us create some amazing Brazillian dishes. My job was the Kibe. If i don't mind saying... it was unreal!!! Definetly worth making for a special Brazillian evening for your family... Recipes below

Find Chef Doug at http://www.funwithfoodcatering.com/

My trainer stopped by as well... find out about his amazing classes at http://www.byyoursidefitness.com/

Soon you can find the video to the cooking day at http://www.ryanbodiefilms.com/

Kibe - Brazilian Fried Meat Balls

Ingredients:

· 1 cup bulgur wheat

· 1 1/2 cups beef broth or water

· 2 pounds ground beef

· 2 tablespoons olive oil

· 1 large onion, finely chopped

· 2 cloves of garlic, minced

· 1/2 teaspoon cinnamon

· 1/4 teaspoon nutmeg

· 1/3 cup chopped parsley

· 1/2 cup packed mint leaves

· Salt and pepper to taste

· Vegetable oil for frying

· Tahini sauce for dipping

Preparation:

1. Place bulgur wheat in a heat proof bowl. Bring the beef broth to a boil, remove from heat, and pour over the bulgur wheat. Let wheat rest for 1/2 hour.

2. Make the filling: Place 2 tablespoons olive oil in a skillet, and sauté half of the chopped onions, the minced garlic, and the cinnamon and nutmeg. When onions are fragrant and soft, add 1/3 of the ground beef. Cook, stirring until the ground beef is well browned. Stir in the parsley and cook 1-2 minutes more. Season with salt and pepper to taste. Set aside.

3. Drain the bulgur wheat

4. Place the bulgur wheat in the bowl of a food processor with the remaining (uncooked) ground beef, remaining raw onions, and mint leaves. Add 3/4 teaspoon salt and sprinkle generously with pepper.

in a colander, pressing down on the wheat with the flat side of a spoon to press out all of the excess liquid.

5. Process ground beef mixture until mixture is very smooth, like a dough. If you have time to chill both the uncooked beef mixture and cooked filling for several hours, it will be easier to shape the kibes.

6. Take golf ball size balls of the uncooked beef mixture and press them flat into the palm of your hand. Place 1 tablespoon of the cook

ed beef mixture in the middle, then close the "dough" around the filling and seal well. Shape balls into an elongated football-like oval, with pointed ends. Place on a baking sheet until ready to fry.

7. Heat several inches of oil in a deep pot to 350 degrees. Gently lower kibes into the oil, working in batches, and cook until dark brown and crispy. Drain kibes on paper towels.

8. Serve warm, with tahini dipping sauce and lime wedges.

here's the sauce recipe:

Tahini Sauce Recipe

Ingredients:

· 1/2 cup tahini

· 3 gloves garlic, crushed

· 1/2 teaspoon kosher salt

· 2 tablespoons olive oil

· 1/4 cup lemon juice

· 1 teaspoon parsley, finely chopped

Preparation:

In a food processor, combine garlic and tahini. Add kosher salt.

Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.

Mix in parsely

Serve immediately or refrigerate.

Main course:

Brazilian Fish Stew - Moqueca de Peixe

Ingredients:

· 1 1/2 pounds grouper, snapper, mahi mahi, salmon, or monkfish

· Juice of 2 limes

· 1 teaspoon salt

· 1 teaspoon freshly ground pepper

· 2 teaspoons minced garlic

· 2 tablespoons olive oil

· 1 red pepper, sliced thinly

· 1 green pepper, sliced thinly

· 1 large onion, sliced thinly

· 2 tomatoes, sliced thinly

· 4-5 green onions, white and green parts, finely chopped

· 1 bunch of cilantro, washed and roughly chopped

· 2 teaspoons paprika

· 1/2 - 1 teaspoon chile pepper (or to taste)

· 2 1/2 cups coconut milk

· 3 tablespoons palm oil

Preparation:

1. Cut the fish into bite size pieces and place in a ziplock bag. Add the lime juice, salt, ground pepper, and minced garlic. Marinate fish for 1 to 4 hours in the refrigerator.

2. Drizzle 2 tablespoons olive oil in a large pan. Layer 1/2 of the peppers, tomatoes, and onions over the bottom of the pan.

3. Cover the vegetables with the fish and the marinade.

4. Layer the rest of the peppers, onions and tomatoes on top. Sprinkle with the chopped green onions and half of the chopped cilantro.

5. Whisk the paprika and chile pepper into the coconut milk, and pour mixture over the vegetables and fish.

6. Drizzle the vegetables with the palm oil.

7. Bring mixture to a boil, and simmer gently, covered, for 15 minutes. Remove cover and simmer for 25 minutes more, or until vegetables are well-cooked and tender.

8. Sprinkle the rest of the chopped cilantro over the hot stew. Serve with rice, toasted manioc meal and fried plantians.

dessert:

Brazilian Coconut Flan - Quindin

Ingredients:

· 8 tablespoons butter, plus 2 tablespoons melted butter for greasing the pans

· 1 1/3 cup sugar, plus more for dusting the pans

· 1/2 teaspoon salt

· 14 egg yolks plus 1 whole egg

· 1 teaspoon coconut flavoring

· 1/2 teaspoon vanilla

· 1 2/3 cups fresh or frozen finely grated coconut, unsweetened

Preparation:

1. With a pastry brush, paint melted butter inside all of the molds of 2 mini-muffin pans.

2. Sprinkle sugar liberally over all of the molds, then turn the pans over and tap out the excess.

3. Preheat the oven to 350 degrees, and heat a pot of water on the stove.

4. Cream the butter with the sugar and the salt until fluffy.

5. Make sure the egg yolks and egg are at room temperature (you can warm them very briefly in the microwave if necessary). Add the eggs one at a time, blending well after each. The batter should be smooth. Stir in the coconut flavoring and the vanilla.

6. Fold in the fresh coconut. (If coconut is not finely grated, process it in a food processor or blender first).

7. Place each cupcake pan inside of a large pan with sides, like a roasting pan. Fill each minicupcake mold almost full with batter.

8. Pour the hot water into the larger pan to a depth of about 3/4 of an inch, so that the muffin pan is sitting in a water bath, being careful not to let water splash into the batter. It sometimes helps to put the pans in the oven first, and then pour the water into the bottom pan, so that the water doesn't slosh around as you are moving the pans to the oven.

9. Bake custards for about 15 minutes, or until they are firm to the touch and light golden brown.

10. Let cool for 15 minutes on a rack. To remove custards, run a knife around the edge to loosen them from the pan and then gently flip them or lift them out. If they will not come out easily, chill them first.

11. Serve chilled.

Note: This recipe can be made in one standard muffin tin, to make 12 st