Palo Vanilla Sauce Recipes

Steps:

• In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

Steps:

• Bring water to boil in a small sauce pan.
• Combine sugar and cornstarch.
• Stir well.
• Add sugar mixture to boiling water.
• Reduce heat to medium, stirring constantly or until mixture thickens.
• Remove from heat.
• Add butter, vanilla, and salt.
• Stir until butter melts.

Steps:

• Bring heavy cream and vanilla bean to a low boil in a saucepan over medium heat.
• Combine sugar and egg yolks.
• Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.
• Serve warm with Palo Chocolate Soufflé.

Steps:

• Preheat oven to 350°. Set a full kettle of water on to boil.
• Butter six 4-ounce soufflé cups and coat with sugar; set aside.
• Bring milk to boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to butter and heat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
• Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
• Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in remaining whites until just combined.
• Pour the batter into prepared soufflé cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.
• Bake for 20 minutes. Serve immediately with warm Vanilla Sauce.

Steps:

• Sift together into top of a double boiler the sugar, cornstarch and salt.
• Add 2 cups boiling water stirring well. Stirring gently and consistently, bring mixture rapidly to boiling over direct heat and cook for 3 minute
• Place top portion over simmering water in bottom half. Cover and cook for 12 min, stirring three or four times.
• Slightly beat the egg yolk then, while stirring vigorously, add 3 tbsp of the hot mixture to the yolk. Immediately blend into the double boiler mixture.
• Cook over simmering water 3 to 5 min, stirring slowly to keep mixture cooking evenly.
• Remove from heat and blend in butter, vanilla extract and nutmeg.
• Serve hot.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
• Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
• Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate.
• Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
• Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk inches Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
• Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
• Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

Steps:

• Set oven to 375F (moderate oven).
• Cream butter and sugar.
• Add egg, flour, 2 T cocoa powder and milk. Mix well.
• Pour mixture into greased casserole dish.
• Sprinkle sugar and remaining 2 T cocoa powder on top.
• Gently pour hot water on top. (Don't be scared, just pour the water on and watch the magic happen in the oven).
• Bake at 375 for 30 minutes.
• The end result is a cakey top and a chocolate sauce underneath. Serve with ice cream, whipping cream, creme fraiche, etc.

Steps:

• In a saucepan, combine milk, cream, and vanilla bean. Bring to boil.
• In a mixing bowl, combine egg yolks and sugar.
• Slowly pour boiled milk and cream in egg yolk mixture, stirring constantly.
• Return to heat and cook until thick, stirring constantly. Do not boil.
• Strain. Chill in an ice bath.