Rachael Ray Every Day - - Desserts -


This cen­ter­piece dessert re­quires some time and pa­tience, but it’s a beauty: 24 crepes lay­ered with a fluffy or­ange fill­ing and topped with a pile of can­died or­ange zest. Plus, it makes an awe­some post-thanks­giv­ing break­fast.


2 cups whole milk 4 large eggs 1 cup flour 1/2 cup canned pure pump­kin 4 tbsp. but­ter, melted 1/4 cup pure maple syrup 1 tsp. ground cin­na­mon 1 tsp. ground all­spice 1/2 tsp. salt Grape­seed or veg­etable oil, for brush­ing the skil­let


2 or­anges—1 whole, 1 zested (about 2 tsp.) and juiced (about 1/3 cup) 13/4 cups sugar 6 large egg yolks 2 tbsp. fresh lemon juice (from about 1/2 lemon) 1 stick but­ter, cut into cubes 21/2 cupsc oldh eavyc ream 1/2 cup con­fec­tion­ers’ sugar 1/4 cup or­ange liqueur (such as Grand Marnier)

1. For the crepes, place all the in­gre­di­ents, ex­cept the oil, in a blender and puree un­til smooth. Re­frig­er­ate the bat­ter for at least 4 hours or up to 1 day.

2. Heat an 8-inch non­stick skil­let over medium. Brush lightly with oil. Add about 3 tbsp. (a scant 1/4 cup) of the bat­ter and im­me­di­ately swirl the pan to coat the bot­tom and about 1/2 inch up the sides of the skil­let. Cook un­til the edges are browned and the bat­ter on top turns a lighter or­ange, 11/2 to 2 min­utes. Flip and cook un­til browned, about 30 sec­onds more. (If you flip the crepe too early, it will not turn eas­ily.) Trans­fer to a plate. Re­peat with the re­main­ing bat­ter. (You will have about 30 crepes but need only about 24. If you’re like us, you’ll mess up a few. But don’t worry, you’ll still have plenty.)

3. For the top­ping, bring a small saucepan of wa­ter to a boil. Us­ing a veg­etable peeler, re­move the peel (only the or­ange part, not the white pith) from the whole or­ange, then cut the peel into long, thin strips. Add the strips to the saucepan. Boil for 1 minute, then drain. Add fresh wa­ter to the pan. Bring to a boil. Boil the strips again for 1 minute, then drain well. In the same saucepan, bring 1/2 cup sugar and 1/2 cup wa­ter to a boil. Add the or­ange strips. Bring to a boil. Re­duce heat to medium-low. Ad­just heat to main­tain a gen­tle sim­mer un­til the or­ange strips are translu­cent, about 15 min­utes, then drain. In a small bowl, toss 1/2 cup sugar and the or­ange strips, us­ing your fin­ger­tips to sep­a­rate and coat the strips with the sugar. Let the strips, cov­ered with the sugar, stand at room tem­per­a­ture un­til crisp, about 2 hours.

4. For the fill­ing, in a large saucepan, whisk the re­main­ing 3/4 cup sugar, the egg yolks, 2 tsp. or­ange zest, 1/3 cup or­ange juice, and the lemon juice over medium heat, stir­ring con­stantly (do not al­low it to boil), un­til your fin­ger leaves a solid path on the back of the spoon when drawn across it, about 5 min­utes. Strain into a large bowl. Add the but­ter and stir un­til melted. Press plas­tic wrap di­rectly onto the sur­face of the or­ange curd to pre­vent a skin from form­ing. Re­frig­er­ate un­til cold, at least 2 hours.

5. In an­other large bowl, us­ing an elec­tric mixer, beat the cream, con­fec­tion­ers’ sugar, and or­ange liqueur un­til stiff peaks form. Work­ing in 2 batches, fold the whipped cream into the or­ange curd for the fill­ing.

6. Place 1 crepe on a serv­ing plate. Spread with 1/4 cup of the fill­ing. Re­peat with the re­main­ing crepes and fill­ing un­til only about 1/2 cup of the fill­ing re­mains. Insert 4 bam­boo skew­ers into the cake to hold it in place. Cover the cake and the re­main­ing fill­ing sep­a­rately with plas­tic wrap and re­frig­er­ate for at least 6 hours.

7. Re­move the skew­ers. Top the cake with the re­main­ing fill­ing. Gar­nish with the can­died or­ange zest.


The can­died or­ange zest can be made up to 2 weeks ahead. Cover and keep the zest at room tem­per­a­ture. The cake can be made through Step 6 up to 2 days ahead. Top with the re­served fill­ing and zest just be­fore serv­ing.

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