adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Le Talleyrand
Le Talleyrand
0 Likes
Total Time:
Cherry custard meringue dessert flambeed in honor of Charles Maurice de Talleyrand-Perigord.
Ingredients:
  • 2 16-ounce cans dark cherries, pitted
  • 1/3 cup plus 1/4 cup kirsch or dark rum
  • 4 egg yolks
  • 3/4 cup granulated sugar
  • About 2/3 cup blanched almonds, finely ground
  • 4 1/2 tablespoons flour, preferably cake flour
  • 2/3 cup heavy cream
  • 10 tablespoons confectioners’ sugar plus extra for sifting
  • 1 1/4 teaspoons vanilla extract
  • 7 egg whites
  • Pinch of salt
  • 3 tablespoons slivered almonds
Instructions:
  • Prepare the cherries by draining them and saving the juice. Combine the cherries in a bowl with 1/3 cup of kirsch or rum and 3/4 cup of the reserved cherry juice. Let it rest for at least 30 minutes, stirring occasionally.
  • Prepare the custard: In the top of a double boiler, combine egg yolks and sugar. Beat until fluffy and pale yellow, about 2-3 minutes. Gently strain in the maceration liquid from cherries, whisking constantly. Add ground almonds and flour. Cook over low heat, stirring constantly, until a thick, smooth custard forms, around 15 minutes. Remove from heat and transfer to a bowl placed in an ice bath. Stir until cold using a spatula.
  • Whip cream with powdered sugar and vanilla: Beat the cream until soft mounds form when the beaters are lifted. Mix in 2 tablespoons of confectioners’ sugar and 1/2 teaspoon of vanilla. Set aside.
  • a. Beat egg whites with a pinch of salt until stiff peaks form. b. Gently fold in half of the egg whites into the whipped cream. c. Lighten the custard by stirring in 3 tablespoons of the cream mixture, then fold all custard into the remaining cream. Set aside. d. Combine remaining confectioners’ sugar and vanilla with the remaining egg whites, beating until glossy and stiff peaks form for topping the custard.
  • Heat your oven to 425°F.
  • Prepare the dish: Grease a 9-by-12-inch oval baking dish with butter. Arrange the cherries at the bottom and cover them with custard. Top with meringue, making a domed shape towards the center, leaving a small border. Gently press the back of a spoon into the meringue to create a well in the center. If making ahead, refrigerate for up to 1 hour.
  • Sprinkle slivered almonds over the meringue, gently sift confectioners’ sugar on top, and bake until the meringue is lightly browned, 5 to 10 minutes.
  • In a small saucepan, gently warm the rest of the kirsch or rum. Take the dish out of the oven, pour some alcohol into the eggshell, allowing the excess to flow over the meringue, and ignite it. Present the flaming dish at the table, drizzling the liqueur over the dessert to create a caramelized sugar topping until the flames extinguish.

Similar Recipes