- 6
Ingredients
- CREME FRAICHE ICE CREAM:
- 1 C. milk
- 3/4 C. sugar
- Pinch medium grind sea or kosher salt
- 6 large egg yolks, set whites aside
- 2 C. creme fraiche
- VANILLA CUSTARD:
- 3/4 C. heavy cream
- 4 1/2 T. sugar
- 1/2 vanilla bean
- 3 large egg yolks, set 2 whites aside
- 1/8 tsp. medium grind kosher or sea salt
- PLUM COMPOTE:
- 4 C. quartered plums (6 or 7)
- 2 C. zinfandel
- 1 vanilla bean, split in half lengthwise
- 2/3 C. firmly packed light brown sugar
- 1 tsp. cornstarch
- TEA CAKES:
- 3 oz. blanched almonds (3/4 C.)
- 1 C. sifted all-purpose flour
- 1 vanilla bean, split lengthwise
- 2 sticks unsalted butter
- 8 large egg whites (from above)
- 1/2 C. firmly packed light brown sugar
- 1 C. confectioner's sugar, plus extra for sprinkling on top
- 1/2 tsp. medium grind kosher or sea salt
Preparation
Step 1
FOR ICE CREAM:
1. Prepare an ice bath. In a medium saucepan, warm the milk, 6 T. of sugar and the salt to nearly boiling over medium heat; remove pan from heat.
2. In a medium heatproof bowl, whisk egg yolks with the remaining 6 T. sugar until blended. Slowly pour warm milk into egg mixture, whisking constantly. Return mixture to the saucepan and heat over medium heat, stirring constantly with a wooden spoon until the custard coats the back of the spoon, 3 to 4 minutes. Pour through a fine strainer into a clean bowl. Chill in ice bath. Stir in creme fraiche. Freeze in an ice cream maker per manufacturer's instructions.
FOR THE CUSTARD:
3. Prepare an ice bath. In a medium saucepan, combine the cream and 3 T. of the sugar. Scrape in vanilla seeds and add the bean. Bring cream to a near boil over medium heat; remove from heat and discard vanilla bean. In a medium heatproof bowl, whisk egg yolks, 1 1/2 T. sugar and the salt to blend. Slowly pour the warm cream into the egg mixture, whisking constantly. Strain through a fine strainer into clean bowl. Chill in ice bath. Cover and refrigerate.
FOR THE COMPOTE:
4. In a medium saucepan, combine quartered plums, wine, vanilla bean and seeds and brown sugar and bring to a boil over medium heat. Cook until thickened, about 25 minutes; remove and discard vanilla bean. In a small bowl, stir cornstarch with 1 T. cold water until smooth. Add to compote and cook 1 minute. Set aside.
FOR THE TEA CAKES:
5. Center a rack in the oven and preheat the oven to 350*F. Line a baking sheet with parchment paper. Spray a 6 muffin jumbo tin with non-stick vegetable spray.
6. In a food processor, process almonds and 1/2 C. flour until finely ground, about 15 seconds. Set aside.
7. Scrape vanilla seed into a medium saucepan, then add the bean itself and the butter. Place over medium heat and cook until butter is golden brown and smells nutty, 10-12 minutes. Remove vanilla bean and set browned butter aside.
8. In the top of a double boiler, combine egg whites and brown sugar. Sift in confectioner's sugar. Whisk over (not in) simmering water until mixture is warm and sugars are dissolved, about 5 minutes. Remove from heat.
9. Gently stir in remaining 1/2 C. flour and the salt. Stir in ground almond mixture. Very slowly stir in warm browned butter. Divide between muffin cups and smooth tops. Spoon 2 T. chilled vanilla custard on top of each. PLace muffin tin on parchment lined baking sheet and bake until tea cakes are golden, about 20-25 minutes.
10. Cool in tin on wire rack for 10 minutes. Remove cakes from muffin cups and sprinkle with confectioner's sugar. Let cool. Serve with plum compote and ice cream.