Caramel-Orange Buche De Noel
-BUTTERCREAM -sugar 6 lg Egg yolks 1 ts Grated orange peel 1/3 c Firmly packed dark brown 1/2 ts Vanilla extract -sugar 1/2 ts Cream of tartar 2 tb All purpose flour 1/8 ts Salt
Ingredients
- 1/3c firmly packed dark brown 1/2 ts vanilla extract
- 11/2 c half and half powered sugar
- 8ozimported white chocolate 1 c (2 sticks) unsalted
- 2tb unbleached all purpose candied cranberries (see
- 10tb firmly packed dark brown
Directions
- 1
BUTTERCREAM -sugar 6 lg Egg yolks 1 ts Grated orange peel 1/3 c Firmly packed dark brown 1/2 ts Vanilla extract -sugar 1/2 ts Cream of tarta
- 2
Our version can be decorated with Candied Cranberries or fresh currants
- 3
Enjoy with a glass of orange liqueur or Sauternes
- 4
8 Servings FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend well
- 5
Bring half and half to simmer in heavy medium saucepan
- 6
Slowly whisk hot half and half into egg mixture
- 7
Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly
- 8
Transfer mixture to medium bowl