Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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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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