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1. Make the caramel cream: Fill a large bowl with ice water and set a metal bowl in it. In a medium saucepan, combine the sugar with 3 tablespoons of water and cook over moderate heat, stirring to dissolve the sugar. Cook undisturbed until a deep-amber caramel forms, about 6 minutes. Remove the saucepan from the heat and add the cream and salt.
Meanwhile, in a large heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring frequently, until smooth, about 5 minutes. Remove from the heat and keep warm. 3.
In a medium bowl, whisk the egg yolks with the cornstarch and the remaining 1/4 cup of milk and 2 tablespoons of sugar. Gradually whisk the hot milk into the egg yolks, then pour the mixture into the saucepan and whisk constantly over moderate heat until thickened, about 2 minutes.
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Prepare caramel sauce: Place unwrapped caramels and cream in a microwave-safe bowl and heat until melted. Stop microwave and stir every 30 seconds. Once you have a smooth mixture, set aside to cool.
French parfait is usually served in thick, decorated slices on a plate. [6] American parfait is typically served in tall glassware together with a long spoon known as a parfait spoon. The classical parfait glass is stemware, with a short stem and a tall slender bowl, often tapered towards the bottom, also used for serving milkshakes.
Private chef Mila Furman shared her top Trader Joe's picks for holiday entertaining.. Furman, a Chicago-based chef, has shopped at Trader Joe's for over 20 years. Her recommendations include ...
The restaurant was best-known for its "Mystery Drink", a cocktail served in a bowl with a "smoking volcano" in its center. The Mystery Drink served four people and had eight ounces of rum and brandy. It was always served by the "Mystery Girl", a server summoned with a gong, and who only appeared to dance the drink to diners' tables.
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