Delicious Baked Alaska - Anna Olson
Creme Anglaise is the star as part of the ice cream centre of Anna's baked Alaska recipe. Did you know that this old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867?
Recipe ingredients:
Vanilla Ice Cream
2 cup whipping cream
1 cup milk
2 vanilla bean
9 egg yolk
⅔ cup sugar
dash salt
Meringue
4 egg white
½ tsp cream of tartar
1 cup sugar
Sugar Cookies
½ cup unsalted butter, room temperature
1 ¼ cup sugar
1 egg
3 Tbsp milk
1 tsp vanilla extract
2 cup all purpose flour
2 tsp cream of tartar
1 tsp baking soda
dash salt
4 Tbsp sugar, for coating
dash rum
Cooking directions:
Vanilla Ice Cream
1. Heat cream and milk with the scraped seeds of vanilla beans (let pods steep in cream for extra flavour).
2. Whisk together egg yolks, sugar and salt.
3. When cream has come just to a simmer, remove bean pods.
4. While whisking eggs, gradually add a little of the cream mixture at a time, until all has been mixed in. Reduce heat to medium low and return custard to heat, stirring until it thickens (or coats the back of the spoon). Remove from heat and strain. Chill completely.
5. Following manufacturer’s instructions, make ice cream as directed. Let firm up in freezer for an hour before scooping.
Meringue
1. In a mixer or with an electric beater, whip egg whites and cream of tartar until foamy. Slowly add sugar and continue beating until whites hold a stiff peak.
Sugar Cookies
1. Preheat oven to 350 F.
2. Cream together butter and 1 ¼ c sugar. Stir in egg, milk and vanilla.
3. Sift together flour, cream of tartar, baking soda and salt and stir in.
4. Shape small tablespoonfuls of cookie dough into balls and roll in sugar.
5. Place on a greased baking sheet and press down with palm of your hand.
6. Bake for 15 minutes and remove from pan to cool.
To Assemble
1. Line a baking sheet with plastic wrap. Scoop 6 scoops of ice cream onto sugar cookies and place on a baking sheet. Sprinkle with rum and re-freeze.
2. Using a spatula or palette knife, spread meringue over ice cream, pulling to create curls by pulling away from meringue (or a piping bag with a star tip makes easy work of this). Keep frozen until ready to serve.
3. Preheat oven to 400 F.
4. Bake alaskas for 2-3 minutes, until meringues just brown a little. Serve immediately.
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Recipe ingredients:
Vanilla Ice Cream
2 cup whipping cream
1 cup milk
2 vanilla bean
9 egg yolk
⅔ cup sugar
dash salt
Meringue
4 egg white
½ tsp cream of tartar
1 cup sugar
Sugar Cookies
½ cup unsalted butter, room temperature
1 ¼ cup sugar
1 egg
3 Tbsp milk
1 tsp vanilla extract
2 cup all purpose flour
2 tsp cream of tartar
1 tsp baking soda
dash salt
4 Tbsp sugar, for coating
dash rum
Cooking directions:
Vanilla Ice Cream
1. Heat cream and milk with the scraped seeds of vanilla beans (let pods steep in cream for extra flavour).
2. Whisk together egg yolks, sugar and salt.
3. When cream has come just to a simmer, remove bean pods.
4. While whisking eggs, gradually add a little of the cream mixture at a time, until all has been mixed in. Reduce heat to medium low and return custard to heat, stirring until it thickens (or coats the back of the spoon). Remove from heat and strain. Chill completely.
5. Following manufacturer’s instructions, make ice cream as directed. Let firm up in freezer for an hour before scooping.
Meringue
1. In a mixer or with an electric beater, whip egg whites and cream of tartar until foamy. Slowly add sugar and continue beating until whites hold a stiff peak.
Sugar Cookies
1. Preheat oven to 350 F.
2. Cream together butter and 1 ¼ c sugar. Stir in egg, milk and vanilla.
3. Sift together flour, cream of tartar, baking soda and salt and stir in.
4. Shape small tablespoonfuls of cookie dough into balls and roll in sugar.
5. Place on a greased baking sheet and press down with palm of your hand.
6. Bake for 15 minutes and remove from pan to cool.
To Assemble
1. Line a baking sheet with plastic wrap. Scoop 6 scoops of ice cream onto sugar cookies and place on a baking sheet. Sprinkle with rum and re-freeze.
2. Using a spatula or palette knife, spread meringue over ice cream, pulling to create curls by pulling away from meringue (or a piping bag with a star tip makes easy work of this). Keep frozen until ready to serve.
3. Preheat oven to 400 F.
4. Bake alaskas for 2-3 minutes, until meringues just brown a little. Serve immediately.
Subscribe for more video recipes: http://goo.gl/MJV4af
Shop Anna Olson Cookbooks:
- http://lickst.at/shopannaolson
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
Channel optimization by TubeBuddy: http://lickst.at/kgoJA05
