Makes 6 medium sized ramekins
NY times recipe
- Tray
- 6 ramekins (med. ?? size)
- Torch for top
- Bowl for egg mix.
- Pot for heating cream/vanilla
- 2 cups heavy cream
- 1 tsp vanilla extract
- Teeny bit salt
- 5 egg yolks
- 1/2 cup sugar
- Salt
- Heat oven to 325f
- Prep boiling water and a tray that can hold your ramekins and enough water to reach halfway up their
sides
- Heat cream, salt, and vanilla just until bubbles, then let it cool for 10-15 mins. Should be warm to
touch.
Goal is to have it not curdle the eggs
- Mix yolks and sugar in a bowl. Don't use a whisk/fork to minimize incorporating air. A wooden spoon
is supposedly the best. Mix just enough till the sugar is combined
- Slowly add the warm cream mixture into the sugary yolks, stirring constantly. The mixture will be
fairly runny and far from a custard
- Place ramekins into tray
- Pour mixture into ramekins
- Pour boiling/hot water into tray until ramekins halfway covered
- Stick in the oven for 30-45 mins till the custard sets and middle slightly wobbles
- Stick ramekins in the fridge for upto 3 days
- When ready to eat, sprinkle some sugar. Just enough to cover the surface and gently torch it
Makes enough for 2 for multiple days
- 2 bowls to soak
- Blender
- Instant pot
- 2 cups dosa/idli rice
- 1 cup gota urad
- 1 tsp fenugreek seeds
- Salt
- Soak rice, and dal + seeds in 2 bowls for 5+ hours
- Blend soaked dal mixture into a creamy paste ("dairy queen texture", should form peaks)
- Blend soaked rice into thin flowly liquid. Doesn't need to be super smooth
- Pour both into an instant pot with some salt, leave 12 hours in the yoghurt settings
1.5 hour prep + overnight + 3-4 hours
600g total - 3ish personal pizzas
Poolish
- 100g 00 or AP flour
- 100g water
- 2.5g honey/sugar
- 2.5 instant yeast
- Mix everything in a plastic container, let sit 15 mins uncovered
- Seal container, let sit 1 hour
- Put in fridge, 16-24 hours max
Dough
- 150g bread flour (or manitoba)
- 100g 00 or AP flour
- 150g water
- 10g salt
- Mix flours and poolish
- Mix water and salt
- Mix both
- Work dough till cohesive. Cover and let sit 15 mins
- Form into ball, cover with olive oil and damp towel, sit 1 hour
- Cut into 200-280g pieces, and form into individual balls
- Put in tray, cover with lid or plastic wrap for 1-2 hours
Can reduce amount of water by 1/4 of a cup if adding onion/tomato masala usually
Type |
Dal:water |
Instant pot time |
Chana dal |
1:4 |
7min |
Moong |
1:3 |
5min |
Toor/arhar |
1:4 |
7min |