Recipe by Damon Lee Fowler, featuring
Salt Table’s Savannah Cinnamon and Vanilla Sugars
This old-fashioned holiday treat has lost a lot of its cachet thanks to the advent of packaged flavored gelatin, but it is a lovely, light dessert that (somewhat) counterbalances heavy holiday fare, especially when we’ve rather over-indulged ourselves.
The Salt Table’s Cinnamon and Vanilla infused sugars simplify the spicing of this traditional treat and infuse them with deep flavor without having to food with whole cinnamon sticks and vanilla beans.
- 1 large or 2 small lemons
- 2¼ cups water
- 2 envelopes unflavored gelatin
- 2 tablespoons Salt Table Cinnamon Sugar
- 1 cup sugar
- 1-2/3 cups cream sherry, madeira, or port
- Bourbon Custard (recipe follows)
HOW TO MAKE IT:
- Using a vegetable peeler, remove the zest from half of a large or all of a small lemon in 2-3 pieces. Halve and juice the lemons through strainer. Bring 2 cups of water and the zest to a boil in a small saucepan. Adjust the heat to medium-low and simmer 5 minutes.
- Meanwhile, dissolve the gelatin in remaining ¼ cup cold water and let it soften 5 minutes. Add both sugars to the simmering water and stir until dissolved. Turn off the heat. Add the softened gelatin and stir well, making sure that the gelatin completely dissolves. Let it cool.
- Stir in the sherry and 2 tablespoons of lemon juice. Taste and adjust the lemon juice, stir well, and pour it into individual glass or crystal dishes such as champagne glasses or, if you happen to have them, those trumpet-shaped jelly glasses. Refrigerate until set, about 4 hours. Serve with Bourbon Custard poured over each, or pass the custard in a pitcher.
The Salt Table’s Vanilla Sugar infuses delicate but distinctive vanilla flavoring into this traditional Southern treat without the trouble a whole vanilla bean or sharp flavor that vanilla extract often imparts.
Makes about 2½ cups
- 2 cups half and half
- 4 large egg yolks
- 1 tablespoon Salt Table Vanilla Bean Sugar
- 7 tablespoons (½ cup minus 1 tablespoon) granulated sugar
- 1 tablespoon bourbon
HOW TO MAKE IT:
- If you don’t have a really heavy-bottomed saucepan with a copper or aluminum core, prepare the bottom pan of a double boiler with simmering water. Over direct medium heat, scald the milk in a heavy-bottomed pan or top pan of a double boiler, bringing it just under the boiling point. When it’s almost boiling, if you’re using the heavy pan, lower the heat to medium-low or put the double-boiler top pan over the pan of simmering water.
- In heatproof bowl, beat together the egg yolks and both sugars until it’s light and smooth and runs off the spoon in ribbons. Slowly beat in 1 cup of the hot milk, then slowly beat into the remaining hot milk.
- Cook, stirring constantly with a wooden or metal spoon (not silicone), until it thickly coats the back of the spoon, about 3-5 minutes. Remove it from the heat (if using a double boiler, remove it from over the water) and stir until cooled slightly, about 3-4 minutes. Stir in the bourbon. Let it cool completely, cover, and chill before serving