I have a confession. Maybe it's the heat from the ovens, but I'm not doing my job properly here in the Dorm Room Chef kitchen.
This series is supposed to be about simple dishes a college student can make in their dorm room on a college student's budget. With its fancy equipment (a whipped cream aerator?) and its expensive vanilla beans, this recipe violates all of those rules and it is my fault for not policing the dorm room chefs adequately.
In my defense, it wasn't just the hot ovens that finally got to my brain. It was this sweet dessert and the sweet pastry chef who made it. Meet Giselle Miller from Liquid Art House in the video above and ask yourself how can anyone say no to her. Once she got started and I realized how complicated this recipe was, I couldn't stop her from doing what she does best.
So indulge me, this one time. You don't have to make this in your dorm room (and if you do, send me photos or a video. I'd love to see it). Just sit back and relax and watch a master at work.
I promise to start doing a better job interrogating the dorm room chefs before they start cooking. That's right. I can stand the heat, so I'm not leaving this kitchen.
Here's the recipe (if you dare):
Microwave Cake With Anglaise Sauce
Almond Vanilla Micro Sponge Cake
-5 Whole Eggs
-80g Melted Butter
-2 Scrapped Vanilla Beans
-2 Tblsp Vanilla Extract
-1 Tblsp Almond Extract
-16oz Heavy Cream
-1 Cup Sugar
-12 Egg Yolks ( 1.5 Cup )
-2 Vanilla Beans
Microwave Sponge Cake:
In a vita mix or blender, pour in all of your ingredients. Blend first on low speed and gradually bring to high speed. Blend for about 1-2 minutes until everything is incorporated and smooth. Pour your batter in a 1L ISI or creamer siphon until you reach the full limit. Close the vessel and charge the siphon 4x with N2O cream chargers. Making sure with every charge you shake it well for about 15 seconds. Using plastic cups or paper cups, dispense your aerated batter 2/3 of the way full. Place your filled cup in the microwave for a minute and 10 seconds and allow to cook. After the cake is cooked, allow it to cool down and with a small offset spatula, run it around the side of the cup and remove the cake. Use immediately.
Vanilla Bean Creme Anglaise
Steep the milk and heavy cream with the split vanilla beans. In a medium bowl, whisk together your egg yolks and sugar until combined. Once the milk mix has come to a low boil, pour over 1/4 of the liquid into the egg yolks. This will allow the eggs to temper with the same temperature as the milk. Pour over the egg yolk sugar mix with milk back into the rest of the milk. Bring the temperature down to low, and cook moving your spatula in a " back and forth" motion. Once it starts to thicken, turn your heat off and allow to continue to cook with the rest of the heat. Strain through a strainer and chill completely. Allow to cool down before plating.