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Date Posted: 07/ 6/03 10:40:54pm
Author: CB
Subject: Crema Catalana

INGREDIENTS
2 cups whole milk
1/2 cup raw cane sugar
1/2 vanilla bean, halved horizontally
8 large egg yolks
2 cups sweet potato juice (see Note below)
1/4 teaspoon salt
Grated fresh nutmeg to taste
2 tablespoons Kentucky bourbon

In a small saucepan, combine the milk, 1/4 cup of the sugar and the
vanilla bean. Bring to a simmer over medium heat. Cook, stirring
occasionally, until the sugar dissolves. Do not let the milk boil. Strain
through a fine-mesh sieve. Reserve the vanilla bean for another use.

Put the egg yolks in a double boiler and gradually whisk in the hot milk.
Stir in the sweet potato juice and salt. Add the nutmeg.

Cook over simmering water for 30 minutes, stirring constantly, until the
custard is as thick as soft pudding.

Preheat the oven to 300°F.

Strain the thickened custard through a fine-mesh sieve into a bowl. Ladle
into six 8-ounce ramekins. Set the ramekins in a roasting pan and add hot
water to come about halfway up the sides of the ramekins. Bake one the
center rack of the oven for 30 minutes, or until set but not completely firm
in the center.

Remove from the oven and let the ramekins cool on wire racks. Cover with
plastic wrap and refrigerate for about 2 hours, or until thoroughly chilled.

Preheat the broiler, or plan to use a kitchen blowtorch.

Sprinkle 2 teaspoons of the remaining cane sugar over each chilled custard.
Slide the dishes under the broiler so that they are about 3 inches from the
heat source and broil for about one minute, or run the blowtorch slowly over
the sugar to melt and caramelize it. Watch carefully to prevent the sugar
from burning.

Heat the bourbon in a small saucepan over medium heat just until warm. Pour
one teaspoon bourbon over each custard and ignite it with a match. Serve
immediately.

Note: When you juice fruits and vegetables, buy more than you think you will
need. Wash the sweet potatoes under cold running water. Scrub them lightly
with a coarse pad or brush (there's no need to peel), then place in a
juicer. To yield one cup of juice, you'll need about 1 1/4 pound of sweet
potatoes.

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