Aristocat's Crème de la Crème a la Edgar
This creme de la creme is the creme de la creme of horchata recipes - no sleeping powder required.
Equipment
- Dutch oven or soup pot
- toothpicks or chopstick
- silicone mats or parchment paper
Ingredients
For Roquefort's Cookies
- 3 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon vanilla
- 1 egg
- 2 tablespoons whole milk
- 1 cup brown sugar packed
- ⅓ cup honey warmed
- 8 tablespoons French / European style butter or can sub standard American butter, room temperature
For Creme de la Creme a la Edgar
- 5 cups evaporated milk
- ¼ cup heavy cream
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅓ cup sweet rice flour
- 5 cups whole milk
Instructions
For Roquefort's Cookie
- In the bowl of a stand mixer, cream together the brown sugar, honey, vanilla, butter, and egg until the mixture becomes pale. Slowly add in the flour, baking soda, and salt. Make sure to scrape the sides of the bowl periodically to ensure even mixing.
- Stir until a thick, sticky dough forms. Scrape down the sides of the bowl and transfer the dough to the fridge to chill for at least 30 minutes, or until firm.
- Place the dough between two pieces of parchment paper or two silicone mats. Use a rolling pin to flatten the dough to about 1/8-inch thickness. Chill again for another 30 minutes.
- Preheat the oven to 350°F. Use a circular cookie cutter to cut out cookies from the chilled dough. Remove the excess dough and transfer the cookies to a baking sheet lined with parchment paper or a silicone mat.
- Bake the cookies for 10-12 minutes or until they puff up and the bottoms are golden and crispy. Allow the cookies to cool to room temperature.
For Creme de la Creme a La Edgar
- In a large, heavy-bottomed pot over medium heat, combine the evaporated milk, heavy cream, sugar, and vanilla. Whisk until the sugar dissolves.
- Stir in the nutmeg, cinnamon, and sweet rice flour. Whisk constantly until the mixture begins to thicken and reduces by about half—it should reach the consistency of custard. Immediately turn off the heat and stir in the whole milk. Keep stirring until a smooth, drinkable consistency forms.
- Allow the crème de la crème to cool until it's just warm, or chill it to enjoy later. To reheat, use the microwave for 30 seconds or warm it on the stove until just steaming. Serve with one of Roquefort's cookies. Enjoy!
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