The Sexy Forever Recipe Bible (117 page)

Pour the mixture through a fine strainer into a pitcher. Then pour it into the pots de crème cup or individual ramekins, leaving a bit of headroom. Place the cups in a shallow baking pan. Pour in hot water to about half the depth of the cups. Place the lids on top of the cups, or if using ramekins, place a cookie sheet over the top of the pan.

Bake for 22 minutes. The custard will look a little soft, but it will become firmer as it chills. It is best if it is still slightly creamy in the center when it is served. Remove the cups from the water and place on a rack to cool. Then refrigerate for a few hours. Serve with a spoonful of whipped cream.

SERVES 6 TO 8

velvet chocolate pudding

PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS
LEVEL 2

½ vanilla bean, halved lengthwise

1½ cups whole milk

½ cup heavy cream

1⁄3 cup All Natural SomerSweet or sugar

5 ounces dark chocolate (at least 60% cocoa), roughly chopped

5 large egg yolks

Place the oven rack in the middle position and preheat the oven to 275°F.

With the tip of a paring knife, scrape the seeds from the vanilla bean into a saucepan, then add the pod, the milk, cream, and All Natural SomerSweet and bring just to a boil, stirring until the SomerSweet is dissolved.

Add the chocolate and cook over moderately high heat, stirring gently with a whisk, until the chocolate is melted and the mixture just boils. Remove from the heat.

Pour the mixture into a metal bowl. Set the bowl into a larger bowl of ice and cold water and cool to room temperature, stirring occasionally, about 5 minutes.

Whisk in the yolks, then pour the entire mixture through a fine-mesh sieve. Discard the vanilla pod and any other solids.

Divide the mixture among six 4-ounce ramekins. Place the ramekins in a roasting pan. At the oven door, pour water into the roasting pan so that it comes halfway up the sides of the ramekins. Bake until the puddings are just set around the edge but the centers wobble when the ramekins are gently shaken, about 1 hour.

Cool the puddings in the water bath for 1 hour, then remove from the water and chill, uncovered, until cold, at least 1 hour.

SERVES 6

vanilla custard

PROTEIN, HEALTHY FATS, INSULIN TRIGGERS
LEVEL 1, LEVEL 2

8 large egg yolks, beaten

2 tablespoons cornstarch

1½ cups heavy cream

½ cup All Natural SomerSweet or sugar

½ teaspoon vanilla extract

Combine the egg yolks and cornstarch in a medium stainless-steel bowl. Pour the cream into a heavy-bottomed saucepan. Heat the cream on low heat until small bubbles appear around the outside edge or until an instant-read thermometer inserted reads 120°F. Slowly pour the cream over the eggs, stirring constantly.

Place the bowl of eggs and cream over a saucepan of simmering water. Cook for 4 to 5 minutes, stirring constantly until the mixture thickens, or until an instant-read thermometer inserted in the custard reads 160°F.

Add the All Natural SomerSweet and vanilla. Stir until the SomerSweet dissolves. Cover the surface with a piece of waxed paper. Allow the custard to cool to room temperature, about 1 hour. Refrigerate for at least 2 hours or until set.

MAKES ABOUT 2 CUPS

crème brûlée

PROTEIN, HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

6 large egg yolks

½ cup All Natural SomerSweet or sugar

2¼ cups heavy cream

1 vanilla bean, split lengthwise and scraped

Preheat the oven to 350°F. Lightly butter eight 3-ounce ramekins or heatproof custard cups.

Lightly whisk the egg yolks with ¼ cup All Natural SomerSweet in a mixing bowl until frothy.

Heat the cream in a small saucepan until just scalded. Whisk the hot cream into the egg mixture. Add the scrapings from the inside of the vanilla bean.

Pour the custard into the ramekins. Place the ramekins in a roasting pan. At the oven door, add hot water to the bottom of the pan until the water comes halfway up the sides of the ramekins. (This is a water bath, which helps keep the custard from curdling, cracking, or breaking.) Bake until the custard starts to set up, about 20 minutes. Remove the ramekins from the water bath. Cover with waxed paper and refrigerate until firm, about 2 hours.

When ready to serve, sprinkle the remaining ¼ cup SomerSweet evenly over the tops of the custards. To caramelize the tops, use a kitchen propane torch or place the ramekins under a hot broiler, 3 inches from the heat, until the SomerSweet browns.

SERVES 8

RASPBERRY CRÉME BRÛLÉE
 Using a 6-ounce basket of fresh raspberries, place as many raspberries as will fit side by side in the bottom of each ramekin. Proceed with Crème Brûlée instructions above.

lemon-scented ricotta

HEALTHY FATS, CARBOHYDRATES
LEVEL 1, LEVEL 2

1 cup heavy cream

2 cups whole-milk ricotta cheese

1⁄3 cup All Natural SomerSweet or sugar

2 tablespoons finely grated lemon zest

1 tablespoon fresh lemon juice

Place the cream in a mixing bowl and beat with an electric mixer until soft peaks form.

In another bowl, combine the ricotta, All Natural SomerSweet, half the lemon zest, and the lemon juice, and beat until fluffy, about 5 minutes.