Rosemary-Lemon Beef Kebabs with Grilled Flatbread

For the Flatbread

1 batch pita bread dough or store-bought pizza dough

For the Kebabs
2 pounds steak tips, cut into 1-inch cubes
1 zucchini or summer squash, cut into bite-sized pieces>
2 bell peppers, cut into bite-sized pieces
1 onion, cut into bite-sized pieces

For the Marinade:
4 cloves garlic, minced
3 tablespoons minced fresh rosemary
2 teaspoons salt
1 lemon, juice and zest
1/4 cup olive oil

Optional Extras: Yogurt or sour cream for spreading on the flatbread

Prepare the flatbread dough and let it rise. You can prepare this dough the day ahead and refrigerate it until ready to grill. No need to let the dough warm before grilling. (In fact, cold dough is easier to work with than room temperature dough.)

Put the steak in one bowl and the vegetables in another. Whisk together the marinade ingredients, and divide it between the two bowls. Toss the vegetables to make sure they’re evenly coated, and then the meat (being careful not to cross-contaminate the bowls). Cover and refrigerate for 1-2 hours. If you remember, toss the meat and veggies a few times while they’re marinating.

Twenty minutes before grilling, prepare your grill and let it heat with the lid on. Thread the meat and the vegetables onto separate skewers. Since they cook at different rates, it’s best to put all the meat together and all the vegetables together.

Place all the meat skewers on the grill and replace the lid. Grill for four minutes, then rotate the skewers. Continue grilling until the meat is cooked through, about 15 minutes total. Wrap the skewers in aluminum foil to keep them warm while you continue grilling the vegetables.

Turn the burners to medium (or bank the coals to create a cooler temperature zone). Grill the vegetables for about 12 minutes, turning every so often, until they are crispy on the edges and tender. Transfer the skewers to a serving platter.

Pull off a peach-sized ball of dough, and using your hands or a rolling pin, stretch the dough into a flat disk. For crispy flatbread, go flat and thin. For chewier flatbread, leave the dough slightly thicker. Place as many rolled pieces of dough as will fit on the grill. Cook for about three minutes, then flip to the other side. Cook for another few minutes, until both sides are toasty brown. Repeat with remaining dough.

To serve the kebabs, hold the flatbread in one hand and place a skewer of meat and a skewer of vegetables across. Fold the flatbread over and use it to hold the meat and veggies in place as you wiggle the skewers out (sometimes you’ll need a fork to get the first few started!). Drizzle with yogurt or sour cream and by all means, dig in.

Cherry Almond Gratins

2 pounds fresh cherries, rinsed, stemmed, and pitted
1 tablespoon kirsch (cherry eau-de-vie)
2 tablespoons sugar

The Almond Cream:
1 cup finely ground almonds
8 tablespoons unsalted butter, softened
2 large eggs
2 tablespoons heavy cream
1 cup confectioners’ sugar
Several drops of kirsch (optional)
Several drops of almond extract
Confectioners’ sugar for dusting the gratin
10 1/2-inch round porcelain baking dish

Preheat the oven to 375 degrees F.

Butter the baking dish. Set it aside.

In a large, heavy skillet, combine the cherries, kirsch, and sugar. Cook over low heat, stirring regularly, for 5 minutes. Transfer the cherries to the prepared baking dish and set aside.

Prepare the almond cream: in the bowl of a heavy-duty mixer fitted with the whisk, combine the almonds and butter. Whisk, blending until smooth. Add the eggs, cream, and confectioners’ sugar and whisk until thick, smooth, and well blended. Add the kirsch, if using, and the almond extract, mixing to blend. Pour the cream over the cherries in the baking dish.

Place the baking dish in the center of the oven and bake until the gratin is firm and deep golden brown, 20 to 25 minutes. Remove to a wire rack and cool

Dust the gratin lightly with confectioners’ sugar and serve in wedges, warm or at room temperature. This dessert is best served just a few hours after it is prepared.

101 Cookbooks, citing The Paris Cookbook by Patricia Wells

Cherry Tart

9 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons plus 1/4 cup sugar
6 tablespoons unsalted butter, melted
6 ounces bar cream cheese, room temperature
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
1 pound fresh sweet cherries, such as Bing, pitted and halved
1 tablespoon seedless raspberry jam (or other red-colored jam)

Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.

Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.

In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.

Source: Martha Stewart

Beer Baked White Beans with Bacon

6 slices bacon, cut crosswise into 1-inch pieces
1 medium yellow onion, diced small
4 garlic cloves, smashed and peeled
2 tablespoons Dijon mustard
1 tablespoon honey
1 sprig rosemary
1 pound dried white beans, such as Great Northern or cannellini, picked over, soaked overnight, and drained
2 bottles Belgian-style white ale (12 ounces each), such as Blue Moon or Hoegaarden
1 3/4 cups low-sodium chicken broth
Coarse salt and ground pepper
1 to 2 tablespoons cider vinegar

Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, cook bacon over medium until fat is rendered and bacon is crisp and browned, stirring occasionally, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Increase heat to medium-high; add onion and garlic to pot and cook, stirring occasionally, until onion is translucent, 4 minutes. Add mustard and honey; cook 1 minute. Add rosemary, beans, beer, and broth; season with salt and pepper. Bring mixture to a boil; cover and transfer to oven.

Bake until beans are tender and most of liquid is absorbed, about 2 hours. Season to taste with vinegar, salt, and pepper. To serve, stir in reserved cooked bacon.

Source: The Bitten Word

All Purpose BBQ Sauce

3 tablespoons olive oil
2 medium cloves garlic, minced
1 cup ketchup
1/4 cup water
1/4 cup distilled white vinegar
1/4 cup packed light brown sugar
2 tablespoons sweet paprika
1 tablespoon chili powder
1 teaspoon cayenne pepper
1/2 teaspoon finely grated lemon zest

Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until lightly browned. Stir in the ketchup, water, vinegar, brown sugar, paprika, chili powder, cayenne pepper and lemon zest. Reduce the heat to medium-low; cook for 15 minutes, stirring occasionally.

The sauce is ready to use, or it can be cooled and refrigerated for 7 to 10 days.

Source: Washington Post

South Carolina Barbecue Sauce

2/3 cup prepared yellow mustard (hot-dog style)
1/2 cup packed light brown sugar
1/4 cup sugar
1 cup cider vinegar
2 tablespoons ancho or pure chili powder
1 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
1 teaspoon regular or low-sodium soy sauce
1 lime
A few squirts of Sriracha (Asian-style chili sauce)

Combine the mustard, sugars, vinegar, ancho or chili powder, white pepper, cayenne pepper and soy sauce in a medium saucepan; stir to combine. Cut the lime in half; squeeze the juice of the halves into the saucepan, then toss the spent halves into the mixture. Cook over low heat for 15 to 20 minutes, stirring occasionally.

Cool to room temperature; discard the lime halves. Add the Sriracha (to taste); stir well.

Use right away, or cover and refrigerate for up to several weeks.

Source: Washington Post

Crispy Salted White Chocolate Oatmeal Cookies

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats

6 ounces good-quality white chocolate bar, chopped (not “white chocolate” chips; they’re almost always artificial. I am adamant about this.)

1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

Sprinkle a flake or two of sea salt on each cookie

Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Source: Smitten Kitchen

Glazed Lemon Cookies

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 tablespoons lemon zest
1 cup unsalted butter, at room temperature
1 egg
1 teaspoon vanilla extract

For the glaze:
1 cup powdered sugar
4-5 teaspoons fresh lemon juice

Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.

Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.

In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.

Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.

Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.

Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.

In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.

Makes about 3 dozen cookies

Source: Two Peas and Their Pod

Cashew Caramel Cookies

1 2/3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 cups roasted salted cashews
2 tablespoons plus 1 teaspoon canola oil
1 stick (8 tablespoons) unsalted butter, softened
3/4 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
24 cubes soft caramel candy (7 ounces)
1/4 cup heavy cream

Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.

Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.

Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.

Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.

Meyer Lemon Pudding

3/4 cup granulated sugar
1/4 cup cornstarch
2 1/2 cups whole milk
3 extra large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest (or 1 tablespoon lemon zest + 1 tablespoon orange zest)
1/4 teaspoon kosher salt
1/2 cup freshly squeezed Meyer lemon juice (or 1/4 cup freshly squeezed lemon juice + 1/4 cup freshly squeezed orange juice)
2 tablespoons unsalted butter at room temperature

In a medium saucepan, whisk together the sugar and cornstarch. Add the milk, egg yolks, zest, and salt and whisk until smooth. Cook over medium heat, stirring frequently at first and constantly toward the end, until thickened.

Remove the pan from the heat and stir in the citrus juice and butter. Place a fine mesh sieve over a large bowl and pour the mixture through the strainer. Divide the mixture into 6 serving dishes and let cool to room temperature. Refrigerate, loosely covered (tightly covered will trap too much moisture, making a watery pudding) for at least 3 hours and up to 3 days. Serve chilled by itself or with lightly sweetened whipped cream.

Pistachio Pudding

Pistachio Paste:
1/2 cup salted pistachio nuts
1/3 cup granulated sugar
2 tablespoons water

Pudding:
2 cups whole milk
2 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
pinch of salt
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
1/2 cup pistachio nuts, chopped

To make the Pistachio Paste: place pistachios in the bowl of a food processor. Pulse until the nuts are in small bits. Add the sugar and water, and blend until relatively smooth. Easy!

To make the Pudding: Spoon Pistachio Paste into a medium saucepan. Add the milk and whisk over medium heat. Heat milk and pistachio until steamy and hot.

While milk is heating, whisk together granulated sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth. Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat.

Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly. You might also want to use a heat-proof spatula to stir the mixture, ensuring that the sides and corners of the pan aren’t burning. Boil for about 1 minute, or until thickened. Remove from heat and stir in butter and vanilla extract, until butter is melted. Pass cooked pudding through a fine mesh strainer set over a medium bowl. This will ensure that any cooked egg bits don’t make it into the finished pudding. Press the pudding through the strainer. Add a few of the pistachio nut bits that the strainer catches, back to the pudding if you’d like

Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight.

Top with lightly sweetened whipped cream and chipped pistachios.

Pudding will last, covered in the refrigerator, for up to 4 days.

Mango and Sticky Rice (Steamed Version)

1 cup Thai sweet or sticky rice, available in Asian groceries
1 can coconut milk, unshaken
3 tablespoons raw or white sugar, divided
1 teaspoon salt, divided
1/2 teaspoon cornstarch (or tapioca flour, available in Asian groceries or in gluten-free section)
2 ripe mangos
Toasted sesame seeds and mint, to garnish

Equipment
Covered saucepan
Steamer basket
Small saucepan

Soak 1 cup of dry sticky rice in water for about 1 hour. (Some recipes instruct you to soak it overnight, but 1 hour seems sufficient.)

Drain the rice and rinse it thoroughly. Then pour about 1 cup of water into a saucepan, and place the rice in a steamer insert inside the saucepan. Cover tightly and steam over low to medium heat for 20 minutes.

While the rice is steaming, make the first sauce. You will make two coconut sauces to go on the rice: One thin one to mix into the rice itself, and then a thicker sauce to spoon over top. Start by opening the can of coconut milk and spooning out the thick cream on top.

Place the thicker coconut cream in a small bowl. You should have approximately 1/2 cup, give or take a bit. (All measurements here are approximate, which is completely fine for this recipe.)

Pour the thinner, lighter coconut milk left in the can into a small saucepan. (It will be a little over 1 cup.) Stir in 2 tablespoons sugar and 3/4 teaspoon salt. Warm over medium heat, stirring frequently, for 5 minutes. Do not let the sauce boil.

By now the rice is probably done. The grains should be tender and shiny. Spoon the rice out into a bowl (it will be clumpy).

Slowly pour the warm coconut milk over the rice in the bowl, stirring frequently. You want the milk to coat the rice but not leave puddles. Keep stirring, and stop pouring in coconut milk when it looks like the rice is saturated. You may not use all of the milk.

Set the rice aside to finish absorbing the coconut milk; after 15 minutes or so it should have soaked up any milk that is still liquid.

While the rice is standing, make the coconut topping sauce. Rinse out the coconut milk saucepan, and pour in the coconut cream that you took off the top of the can. Stir in 1 tablespoon sugar, and 1/4 teaspoon salt. In a separate bowl, whisk together a few teaspoons of water and the cornstarch.

Whisk this cornstarch slurry into the coconut cream and cook over low heat for about 3 minutes, or until the mixture thickens considerably. Set aside.

To cut up the mango, first cut off the bottom so it can stand upright.

Slice away the skin in thin strips, until the mango is completely peeled.

Cut off the flesh in slices, starting with the broad cheeks on each side, then the thinner strips that will come off either side.

To serve, place about 1/3 cup cooked sticky rice on each plate, and arrange mango slices around it. Drizzle with the coconut topping sauce, and sprinkle with a few toasted sesame seeds. Garnish with a mint sprig, and eat while still warm.

Source: Kitchn

Clotted Cream

4 ounces mascarpone cream
1/2 cup heavy whipping cream
2 tablespoons sugar
Pinch of salt

In a medium bowl, beat all ingredients with a mixer until evenly incorporated and small peaks form.

Keep extra for amazing hot chocolate topping or to serve with fruit or even oatmeal.

Mango and Clotted Cream

2 ripe mangoes, peeled and diced into medium-sized chunks
1 dollop clotted cream
2 tablespoons pistachios, crushed

Divide the mango chunks into four glasses, top with one dollop of quick clotted cream; scatter a few crushed pistachios on top, for garnish. Place glasses into the fridge for one hour, to let the flavors meld.

Roasted Cherries

24 large, plump and very ripe cherries
2 tablespoons demerara sugar
Pinch sea salt
A few grinds of fresh pepper
1/4 cup cherry brandy (or Banyuls Rimage wine, if you have such things lying about)

Preheat oven to 450°. Place the whole cherries in a small roasting pan (I used a pie plate) and sprinkle on the sugar, salt and pepper. Place in the oven and roast until the cherries start to release their juices and the sugar melts and begins to caramelize. This will take about 10 minutes but watch the cherries very carefully, as the sugar may start to burn.

Remove from the oven, pour the brandy over and return for another 5 minutes and roast until the juices start to bubble up. Remove from the oven and let cool slightly before serving. Can be cooled completely and reheated gently on the stove top. (If you’re removing the pits, do this before reheating.)

Source: Kitchn

Cherry Custard Tart

1 stick of unsalted butter
1 cup of sugar
1 1/4 cup of flour
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of baking powder
2 cups pitted fresh cherries
2 eggs
2 cups half and half

Preheat oven to 375.

Cream the butter and sugar. Sift together the flour, salt, cinnamon and baking powder. Add to butter/sugar and mix briefly. The mixture should be crumbly but moist enough to hold together when pressed. Set aside 1/4 cup and press remaining dough into tart pan, making sure the sides are strong and even.

Add cherries, spreading evenly over the bottom. Sprinkle on the reserved 1/4 cup of mixture and place tart pan on a baking sheet and slide into the oven. Bake for 15 minutes.

Meanwhile, whisk the eggs in a bowl, then add the half and half and whisk until combined. After 15 minutes, open oven door and pull the baking sheet half way out of the oven. Carefully and quickly pour the custard mixture over the tart and carefully push the baking sheet back in and close the oven door. Bake another 25 minutes, until crust is deep gold and the custard is set and beginning to brown.

Remove from oven and let cool slightly before removing tart ring. Let cool completely before sliding off bottom. Serve at room temperature or slightly chilled.

Sweet Grilled Pineapple

1 whole pineapple
1 stick butter, melted
1 cup brown sugar
1/2 cup Grand Marnier
1 plastic squirt gun

To begin, cut pineapple into 1″ spears (like a pickle). If you need a refresher on how to make this happen, check out our tutorial! Toss pineapple spears in melted butter and then brown sugar, coating each one as evenly as possible. Fill squirt gun with Grand Marnier.

Over a medium high heat grill, place pieces directly onto the grill grates. Once all spears are placed on the grill, squirt them with your Grand Marnier. Turn each piece and spray again. Repeat process until all sides have caramelized slightly and have grill marks. Remove from grill and plate.

Source: Kitchn

Melon with Lime-Chile Syrup

juice and zest from two limes
1 jalapeño pepper (and/or red hot pepper, for color)
4 tablespoons sugar
4 tablespoons water
1 ripe melon, about three pounds

For the syrup
Zest the limes then cut them in half and squeeze all the juice out. You should have roughly 4 tablespoons. Cut the pepper in half lengthwise and roughly chop one half, leaving in the seeds and rib. With the other half, scrape out the seeds and rib and add them to the rough chopped pepper and chop the remaining flesh in to an even, fine dice. Try to be as neat as possible, as this dice will be used for garnish later.

Combine the juice, sugar, water and the rough chopped jalapeno plus extra seeds and ribs in a small sauce pan and heat gently over low heat, stirring, until the sugar has dissolved, about one or two minutes. Remove from heat and cool completely. Strain the syrup and discard solids. If there’s time, refrigerate the syrup to cool it even further.

Just before serving, slice melon into thick wedges. Gently scrape out the seeds and place wedges on individual plates. Drizzle with the cool syrup and garnish with the finely chopped jalapeno and lime zest. Serve on a plate with a spoon. Optional garnish: finely chopped mint or basil.

Caramel Rice Flan

Butter or cooking spray for the soufflé dish
2/3 cup Arborio rice
4 3/4 cups milk
2 3-inch cinnamon sticks
1 1/2 teaspoons ground cardamom
Grated zest of 1 lemon
2 teaspoons cardamom pods, cracked with the side of a knife
3/4 cup heavy cream
3 eggs
2 egg yolks
1/4 teaspoon salt
1 1/3 cups sugar

Heat the oven to 300 degrees. Lightly butter, or use cooking spray, on a 1 1/2-quart soufflé dish (preferably nonstick). In a medium saucepan, bring 2 cups water to a boil. Stir in rice and cook for 15 minutes. Drain, then add rice to a medium saucepan with 4 cups of the milk, the cinnamon sticks and the ground cardamom. Bring to a boil, lower the heat, and simmer for 30 minutes, stirring occasionally, or until the rice is very tender. Drain away any milk that has not been absorbed, then put rice into a medium bowl and stir in the lemon zest.

To make the custard, in a medium saucepan, over medium-low heat, combine the remaining 3/4 cup milk, the cardamom pods and the cream. Meanwhile, in a medium bowl whisk together the eggs, yolks, salt and 1/3 cup of the sugar. When the milk mixture comes to a simmer, slowly ladle it into the egg mixture, whisking constantly. Pour the mixture through a strainer back into the pan (discarding cardamom), then stir in the rice.

To make the caramel, in a heavy small saucepan stir together the remaining cup of sugar and 1/4 cup water and bring to a boil. Cook over high heat for 5 to 8 minutes, swirling the pan occasionally, until the mixture turns a honey-amber shade. Immediately pour into the soufflé dish, swirling to make sure the caramel coats about 3/4 of the height of the dish.

Without waiting for the caramel to harden, immediately pour the rice mixture into the caramel-coated soufflé dish. Fill a large roasting pan halfway with very hot tap water, and place the soufflé dish in the roasting pan. Cover roasting pan tightly with foil and punch several holes in the foil in the corners of the roasting pan. Place the pan in the center of the oven and bake for about 2 hours (start checking after 1 hour and 45 minutes) or until the custard is set around the edges but the center still jiggles slightly. Remove dish from the water bath, cool on a rack, then refrigerate until set and cold, at least 6 hours or preferably overnight.

To serve, place the soufflé dish in a large bowl filled with enough boiling water to come halfway up the side of the soufflé dish. Let stand for 20 minutes, dry the bottom of the soufflé dish, then run a knife around the edge of the custard and turn it out onto a platter. (It will stick and not look picture perfect.) Serve with a spoon.

Yield: 8 to 10 servings.

Source: New York Times