take it easy

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chai spiced apple posset

modified from molly thompson

ingredients

• base
  • 500 ml heavy cream
  • 50 g sugar (or 30 g brown sugar)
  • ¾ oz lemon juice
  • 4 firm apples, halved and hollowed
• flavorings
  • 2 tbsp loose chai
  • 2 tsp vanilla extract
  • spices cinnamon stick, cardamom, nutmeg, black pepper

instructions

1. simmer cream, sugar, chai, spices over medium heat, stirring often
2. strain tea leaves, add vanilla and lemon juice
3. pour posset into hollowed apples and let set in fridge for 2 hr
4. top with cinnamon sugar, whipped cream, or honey

eggolas (nicholas + eggless crème brûlée)

• prep 30–60 minutes, chill 2–3 hr
• makes ~14 6 oz servings
• 02/22 used tapioca starch

ingredients

• base
  • 1 l heavy cream
  • 500 ml half and half
  • 100 g sugar
  • 40 g starch
  • 1 tsp agar agar
  • pinch of black salt (makes it eggy)
• flavoring
  • 1 tsp vanilla paste
  • 4 oz bourbon

instructions

1. heat base ingredients to gentle simmer on medium heat
2. slowly add flavoring while whisking to not curdle milk
3. let gently simmer until thick (wooden spoon test)
4. divide into ramekins. cool to RT, chill in fridge
5. topping brulee sugar, berries

magnolia bakery banana pudding

from the girl who ate everything

Notes

• prep 15 min; chilling 7 h; total 7 h 15; servings 15
• equipment large bowl, hand mixer
• prevent brown bananas
• use just ripe bananas (tinge of green on stem) oxidizes same speed as ripe bananas but will not become as mushy as fast
  • honey water bath (1 tbsp honey, 250 ml cold/ice water), soak slices for 2 minutes

ingredients

• 1 (14 oz) can sweetened condensed milk
• 1 ½ cups ice cold water
• 1 (3.4 oz) box instant vanilla pudding mix
• 3 cups heavy cream
• 4 cups sliced barely ripe bananas, (see note)
• 1 (12 oz) box Nilla Wafers

instructions

1. beat condensed milk and water until well combined (1 min). beat in pudding mix (2 min). cover and refrigerate 3h–overnight until set.
2. whip heavy cream to stiff peaks. fold cream and pudding to fully incorporated
3. assemble (individually or 4–5 qt capacity bowl/9x13 baking dish)
   1. layer ⅓ Nilla wafers
   2. layer ⅓ banana slices
   3. layer ⅓ pudding mixture
   4. repeat total 3x
   5. garnish with wafers or crumbs
   6. cover air-tight. chill 4–8 hr. bananas will start to brown after 8 hr