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Crema al Forno con Punch Abruzzo
Baked Egg Custard with Punch Abruzzo
Infused with Punch Abruzzo, this silky liaison of milk, cream and eggs is comfort food that speaks Italian. Punch is a liquor from Abruzzo, the homeland of my grandfather, Gaetano “Pop” Crocetti. The flavor of Punch is a remarkable combination of citrus, coffee, chocolate notes and tobacco with a hint of rum and a hearty dose of spice. It’s got character, just like Pop.
Treat the eggs carefully and you will be rewarded with a smooth custard with a soft interior. First “scald” the milk, cream and sugar, a technique that involves heating them just until bubbles appear around the edges of the pan, far below the boil. Next, slowly combine the hot mixture with the eggs to “temper” them, ensuring that the heat of the heat of the oven does not shock and curdle them. Read the remainder of this entry »