BRUNCH WITH BINGO: PETITE SWEETS - A GIVEAWAY

 

WELCOME TO BOOKIN' WITH BINGO'S

"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
   BRUNCH BOOK CHOICE IS.....

 
GIVEAWAY ENDED
PETITE SWEETS

Bite-Size Desserts to Satisfy Every Sweet Tooth

BY BEATRICE OJAKANGAS

ABOUT THE COOKBOOK:

A shot glass of velvety chocolate mousse. Itty-bitty key lime pie. Two-bite whoopie pies. Mini-desserts are one of the hottest food trends around, according to the National Restaurant Association. In Petite Sweets, renowned cookbook author and James Beard 2009 Cookbook Award Nominee Beatrice Ojakangas serves up more than 50 recipes for bite-size desserts that will satisfy every sweet tooth.

 

ABOUT THE AUTHOR:

James Beard Cookbook Hall of Fame author Beatrice Ojakangas has written twenty-seven cookbooks (including Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth) as well as numerous articles for many of the nation's leading magazines, including Bon Appetit, Gourmet, Woman's Day, Family Circle, and Cooking Light. She starred in a five-part series on holiday baking on the TV Food Network called "The Baker's Dozen," was a featured guest on Julia Child's series "Baking with Julia," and has appeared on Martha Stewart Living Television.

RECIPE SAMPLE:

MINE CREME BRULEE

Very easy to put together. My first batch I cooked in tiny demitasse cups, filling them by half. Then, after calling around I found 2-ounce little metal cups from a restaurant supply that cost only 49 cents each and they worked well, too. This is an easy recipe to put together. I used a dozen of them for one batch. A regular blow torch is handy for melting the sugar on top.
 
Makes 12 1-1/2 to 2-ounce desserts
INGREDIENTS:

• 2 cups heavy cream
• 5 large egg yolks
• 1/2 cup sugar, preferably super fine or baker’s sugar
• 1 tablespoon pure vanilla extract
• about 1/2 cup light brown sugar

DIRECTIONS:

Preheat the oven to 275 degrees. Whisk the cream and egg yolks together until perfectly blended. Put through a fine strainer to remove little lumps from the egg yolks. Mix in the sugar and vanilla. Pour into 12 two-ounce cups and place in a large baking pan. Pour about 1 inch of boiling water into the baking pan. Bake for 35 to 55 minutes, then check for doneness by inserting a knife into the center of one and if it comes out clean, they’re done. Be careful not to overcook or, like a custard, the crèmes will separate.

Remove from the baking pan and set on a counter to cool. Chill at least 3 hours before serving.

Before serving, spread a thin layer of brown sugar on top of each to cover completely. 

Now, with a blow torch, melt the layer of brown sugar. The point is that you need to caramelize the sugar that will melt and then harden. Theoretically, you can do this under the broiler, but I have more luck with a blow torch

GIVEAWAY

I HAVE ONE WONDERFUL BRAND NEW

COPY OF THIS DELICIOUS COOKBOOK

I AM GIVING AWAY MYSELF TO ONE

VERY LUCKY WINNER!

  

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HOW TO ENTER:

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GIVEAWAY ENDS AT
6 PM, EST, SEPTEMBER 5

    

GOOD LUCK!