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This is the alter ego of creme brulee, a sort of custard made with egg whites instead of egg yolks, never gelatin.

• 2 cups heavy cream
  
• 1/2 cup sugar
  
• 1/2 teaspoon vanilla
  
• 4 egg whites
  
• Pinch salt

For the caramel sauce:

• 1/4 cup unsalted butter
  
• 1/2 cup brown sugar
  
• 1/2 cup heavy whipping cream
  
• 2 tablespoons Grand Marnier or other sweet liqueur

Preheat the oven to 300 degrees.

In a medium saucepan, boil cream, sugar and vanilla for 4 to 5 minutes to reduce cream. Cool to lukewarm.

With a wooden spoon, not a whisk, beat egg whites with the salt until liquid but not too foamy. Add cooled cream, a little at a time, until well combined. Pour through a very fine strainer. Skim off all of the foam from the surface.

Portion the custard into six ramekins or custard cups. Put the molds in a baking pan, then pour boiling water into the pan to come up halfway on the ramekins (a bain marie). Bake for about 45 minutes to 1 hour or until set. Refrigerate for several hours or overnight.

To make the sauce: Melt the butter in a small saucepan. Add sugar and cream. Bring to a boil and cook for 5 minutes. Remove from the heat and add liqueur.

To serve, spoon warm sauce over the panna cotta to just cover the top. Makes 6 servings.

Food Glorious Food

Thursday, February 06, 2003