Maggiano's Little Italy is an American casual dining restaurant chain specializing in Italian-American cuisine. The company was founded in Chicago's River North neighborhood in 1991 by Rich Melman's Lettuce Entertain You Enterprises (LEYE), and was named after Melman's late partner, Marvin Magid. The concept was acquired by Brinker International, Inc. in August 1995 from Lettuce Entertain You Enterprises. As of June 29, 2011, there are 50 locations throughout 20 states.
Maggiano's menu features both classic and contemporary recipes; pastas, salads, steaks, seafood, regular chef specials, and specialty desserts. Maggiano's offers lunch or dinner, carryout service, delivery, and banquet spaces for special occasions. Meals can be purchased in single-sized portions or as full multi-course family style meals

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Lemon Blueberry Custard Cake



LEMON BLUEBERRY CUSTARD CAKE
Maggiano's Little Italy Recipe

1/3 cup sugar
1 1/3 tablespoons whole butter, room temperature
2/3 tablespoons lemon zest,
1/3 cup pasteurized egg yolks
2/3 tablespoons flour
3 1/2 oz lemon juice, fresh squeezed
7 oz whole milk
1/3 cup pasteurized egg whites
1/2 cup fresh blueberries
1/2 cup whipped cream
1 tablespoon powdered sugar

In large bowl and mixer with paddle attachment, cream butter, sugar, & lemon zest for about 5 minutes on low speed Slowly add in egg yolks. Pouring in a few ounces at a time & mixing completely after each. Scrape sides. Continue to mix after all yolks have been added, additional 3-5 minutes on speed 2. Alternating in 3 additions, add flour, then milk & lemon juice. Start with flour, end with milk/lemon juice. Scrape sides. Mix for another 2 minutes. Remove into another bowl.

In new bowl and mixer with whip attachment, whip egg whites until soft peak is achieved, not dry on speed 3. Fold into yolk mixture. Place 1/4 cup blueberries in bottom of each 14 oz small bowl that has been sprayed with pan coating. Using a 10 oz ladle, pour cake batter to fill cup to top. Place cups into 2” large pans & place in oven. Fill pans with hot water 1/4 way up the sides of the bowl. Bake at 300 degrees, no fan, with empty sheet pan on top rack, for approx. 1 hour. Cake should be golden and spring back when touched. Cool on for 20 minutes before serving.

To Serve: Scoop whipped cream on top of each cake. Sprinkle blueberries on top of the whipped cream. Sprinkle powdered sugar on top of the cake and garnish with lemon zest.

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