Recipe - Crema De Chipotle (Chipotle Cream Sauce)

CARAMEL
1 cup Sugar
One fourth cup Water
1 Bay leaf
3 Cloves, whole

CUSTARD
8 Egg yolks
2 Eggs
1 cup Sugar
4 cup Milk
1 tablespoon Amaretto OR
1 tablespoon Sherry, sweet
1 cup Cream, whipping
1 Bay leaf

For Caramel:
============

Combine the ingredients in a small, heavy saucepan. Bring the
mixture to a boil over medium heat, stirring occasionally and brushing
down any sugar crystals from the side of the pan with a brush dipped in
cold water. Continue to cook, without stirring, until syrup turns a
medium amber color.

Immediately strain caramel (reserving the bay leaf) into a
12 x 4 One half x 4inch terrine or 9x5x3inch loaf pan. Swirl rapidly to
coat the bottom and sides. Invert the mold over parchment paper or
waxed paper. Cool.

For Custard:
============

Preheat the oven to 375 F. In a large mixing bowl, whisk together
the egg yolks, eggs, sugar, and amaretto until pale and light, about 3
minutes. Gently whisk in the milk and cream. Strain into the mold and
place the mold in a roasting pan. Put the pan on the center rack of the
oven and place a bay leaf in the center of the custard. Add enough hot
water to the roasting pan to come 1.3 of the way up the outside of the
mold. Bake until just set, about 1 One half hours ( the 9 x 5 x 3inch loaf
pan may take slightly longer.) Remove from the water bath and cool to
room temperature on a rack. Refrigerate if desired. Place reserved
caramelized bay leaf on top, slightly overlapping baked leaf. Serve
cold or at room temperature.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Felipe RohasLombardi, RojasLombardi Restaurant,
: New York

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip