Showstopper Individual Baked Alaska with Custard Sauce
  • 5 egg yolks
  • 2 1/2 Tbsp sugar
  • 1 2/3 cups whole milk (must be whole, no lo-fat or skim)
  • 1/2 tsp vanilla
  1. Whisk yolks and sugar in large bowl. Bring milk to a simmer and then gradually whisk into the egg mixture, then return to the heat whisking constantly until mixture thickens to coat the back of a spoon. Set aside and chill.
This is another one from my days as a restaurant pastry chef. We kept these in the freezer and pulled them out, thawed them, torched them and served to guests celebrating a birthday or other special occasion. This is indeed a showstopper for the home cook. You can make this the easy way- box cake mix and store-bought ice cream- OR the hard way- scratch cake and home-made ice cream. You can even skip the custard sauce in a pinch and serve over a prepared chocolate or butterscotch topping. Either way it's a winner. You can also change the flavors of the cake and ice cream to give it your own spin. For the sake of expediency I'll outline the easy version here. Serve this at your next dinner party and your friends will think you're a star!