Coffee-Rum Caramel Custard and Lime Tuile Cookies

This classic custard, baked with a rich, silky caramel sauce, gets an
extra kick from a splash of rum. The creamy coffee custard is paired with
crisp lime tuile cookies molded into the shape of French country roof
tiles.

Yield: 8-10 servings

Caramel Base
1/3 cup sugar
2 Tbsp. water
Custard
2 cup milk
1/3 cup sugar
5 lg. eggs
2 Tbsp. rum
1/2 cup heavy cream
1/2 cup coffee extract

Espresso Coffee Extract
1/2 cup milk
1/4 cup finely ground espresso coffee

Lime Tuile Cookies
6 Tbsp. unsalted butter
3/4 cup sugar
1/2 tsp. vanilla extract
1 tsp. grated lime rind
2 egg whites
1/3 cup flour
1/2 cup sliced almonds
Garnish (optional)
Fresh flowers

To make the caramel base:
Put the sugar and water in a saucepan, and stir to moisten sugar. Boil
over med. high heat until the mixture turns a deep caramel color. Pour the
caramel into the bottom of a 6 cup souffle mold, and set aside.

For the coffee extract:
Bring the milk to a boil, add the espresso, and stir. Remove from heat.
Cover, and let it steep for 2-3 minutes. Strain through paper towels.

To make the custard:
Preheat oven to 350 . Bring milk and sugar to a boil in a saucepan.
Meanwhile, beat the eggs in a bowl, then add rum, cream, and coffee
extract. When milk is boiling, pour 1/2 into the egg mixture, and mix well
with a whisk. Add the other 1/2 of the milk, and mix enough to combine.
Set the mold in a larger pan, so the custard can be cooked in a water
bath. Strain the custard into the mold. Add tepid water to the pan
surrounding the mold to extend 3/4 of the way up the outside of the mold.
Bake for 1 hour. Should the water begin to boil, ladle some out, and
replace with a few ice cubes.
Cool the custard for 5-6 hours or overnight, cover with plastic wrap, and
refrigerate again until served.

To unmold the custard:
Run a knife around the edge of the custard to loosen it from the inside of
the bowl. Place a platter, top side down, on top of the custard, invert
the custard onto the platter, and remove the mold.
To make the cookies:
Preheat oven to 400 . Line a cookie sheet with a nonstick baking mat.
Break the butter into a food processor, and add the sugar. Process 10
seconds. Add the vanilla, lime rind, and egg whites, and process 5
seconds.
Add the flour, and process to incorporate. Transfer dough to a mixing
bowl.
Spoon 2 Tbsp. of batter onto the lined cookie sheet. Only put 3-4 cookies
on each sheet as they will spread. Using the back of a teaspoon, spread
the dough to 5-6" in diameter, with even thickness. Batter should be very
thin. Sprinkle with almonds after spreading. Bake for 10 minutes. They
should be browned. Let the cookies cool for 1 minute. Run a knife under
the cookies to release them and place them in a baguette mold or over a
rolling pin to give them a curved shape. Be gentle with the cookies and
work quickly, as they will harden fast. Store in an airtight container so
they don't soften.

To serve:
Decorate the custard with flowers. Serve a large spoonful of the custard
with some of the sauce and a lime tuile cookie.

Source: <http://www.kqed.org/w/jacquespepin/autumnrecipe3.html>

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