Mexican Floating Island with Kahlua Custard Sauce And Sesam

INGREDIENTS

INSTRUCTIONS

FOR KAHLUA CUSTARD SAUCE
FOR SESAME PUMPKIN-SEED BRIT
In a dry heavy skillet cook 1 cup of the sugar over moderate heat until it
begins to melt and continue cooking it, stirring with a fork, until it is
melted completely and is a golden caramel. Pour the caramel into a 1
1/2-quart ring mold. Using potholders to hold the mold tilt and rotate the
mold to coat the bottom and let the caramel cool.
Preheat the oven to 350F. In a bowl with an electric mixer beat the egg
whites with the salt until they are foamy, add the cream of tartar, and
beat the whites until they just hold stiff peaks. Beat in the remaining 3/4
cup sugar, a little at a time, and beat the meringue until it holds stiff
glossy peaks. Spoon the meringue into the ring mold, rapping the mold
sharply on a hard surface to expel any air bubbles, and smooth the top.
(The meringue will fill the mold completely.) Transfer the mold to a deep
baking pan, add enough hot water to the pan to reach 1 inch up the side of
the mold, and bake the meringue in the middle of the oven for 1 hour. (The
meringue will rise completely and will deflate as it cools.) Turn off the
oven and let the meringue stand in the oven for 15 minutes. Transfer the
mold to a rack and let it cool completely. The meringue may be made 1 day
in advance and kept covered and chilled. Invert the meringue onto a deep
serving plate, letting the melted caramel drip over the top and down the
sides. Some of the caramel will remain, hardened, in the bottom of the
mold. Put the mold in a skillet of simmering water and heat the caramel,
stirring occasionally, until it has melted. Spoon the Kahlua custard sauce
around the meringue, drizzle the meringue decoratively with the melted
caramel, and crumble some of the sesame pumpkin-seed brittle over it. Serve
the remaining custard sauce separately.
To make Kahlua custard sauce:
In a small heavy saucepan bring the half-and-half just to a boil with the
vanilla bean and remove the pan from the heat. In a bowl whisk together the
egg yolks and the sugar until the mixture is combined well and add the
half-and-half mixture in a slow stream, whisking. Transfer the mixture to a
heavy saucepan and cook it over moderate heat, stirring constantly with a
wooden spoon, until it thickens slightly and registers 175F. on a candy
thermometer. (The sauce will thicken as it cools.) Strain the custard sauce
through a fine sieve into a metal bowl set in a larger bowl of ice and cold
water, let it cool, stirring, and stir in the Kahlua. Chill the sauce,
covered, for at least 2 hours, or until it is very cold. The sauce may be
made 2 days in advance and kept covered and chilled. Makes about 2 cups.
To make sesame pumpkin-seed brittle:
In a dry heavy skillet cook the sugar over moderate heat until it begins to
melt and continue cooking it, stirring with a fork, until it is melted
completely and is a golden caramel. Remove the skillet from the heat, stir
in the pepitas and the sesame seeds, and, working quickly, pour the mixture
onto a sheet of foil. Let the brittle cool and break it into small pieces.
The brittle may be made 1 week in advance and kept in an airtight
container. Makes about 1/2 pound.
Gourmet October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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