Individual Baked Alaskas

Name: Individual Baked Alaskas
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 5 large egg yolks; 36.97 ml sugar; 394.39 ml milk (do not use low-fat!); 2.46 ml vanilla extract; 354.88 ml firmly packed dark brown sugar; 295.73 ml all-purpose flour; 118.29 ml unsweetened cocoa powder; 7.39 ml baking soda; 3.69 ml baking powder; 177.44 ml water; 19.71 ml instant espresso powder or 19.71 ml instant coffee powder; 177.44 ml buttermilk; 88.74 ml vegetable oil; 2 large eggs; 709.78 ml coffee ice cream; 6 large egg whites; 354.88 ml sugar

Submitted by evelynathens

"From Emily Luchetti, Stars."

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Ready In:: 1hr 15mins
Ingredients:: 17
Serves:: 6

ingredients

Custard Sauce
5 large egg yolks
36.97 ml sugar
394.39 ml milk (do not use low-fat!)
2.46 ml vanilla extract
Baked Alaskas
354.88 ml firmly packed dark brown sugar
295.73 ml all-purpose flour
118.29 ml unsweetened cocoa powder
7.39 ml baking soda
3.69 ml baking powder
177.44 ml water
19.71 ml instant espresso powder or 19.71 ml instant coffee powder
177.44 ml buttermilk
88.74 ml vegetable oil
2 large eggs
Topping
709.78 ml coffee ice cream
Meringue
6 large egg whites
354.88 ml sugar

directions

For sauce: Whisk yolks and sugar in large bowl to blend; bring milk just to simmer in medium saucepan; gradually whisk hot milk into egg mixture; return mixture to same saucepan and stir over medium-low heat until sauce thickens and coats back of spoon, about 7 minutes (do not boil); pour into bowl; stir in vanilla; place plastic wrap directly onto surface of custard and cool; cover and refrigerate until cold.
For Baked Alaskas: Preheat oven to 350°F; butter and flour 10 ½ x 15 ½ x 1-inch jelly roll pan; sift first 5 ingredients into large bowl; repeat sifting; combine water and espresso powder in large bowl and stir to dissolve; add buttermilk, oil and eggs and whisk to combine; add to dry ingredients and whisk until blended; pour batter into prepared pan; bake until tester inserted into middle of cake comes out clean, about 30 minutes; transfer to rack and cool completely (Sauce and cake can be prepared 1 day ahead; cover cake and refrigerate).
Using 4-inch-diameter round as guide, cut out 1 cake round; slide metal spatual under cake round and transfer to baking sheet; repeat, forming 5 more cake rounds; reserve remaining cake for another use; place rounded scoop of ice cream on top of each cake round; freeze, uncovered, for up to 8 hours.
Using electric mixer, beat egg whites in large bowl until soft peaks form; gradually add 1 ½ cups sugar and beat mixture until stiff and glossy.
Spoon meringue into pastry bag fitted with medium star tip; pipe meringue in star shapes on top of ice cream, covering ice cream completely, but leaving cake visible underneath (ice cream should be completely encased in meringue, with a seal where ice cream meets cake); freeze until ready to bake (Can be prepared 1 day ahead).
Preheat oven to 500°F; bake desserts until meringue is light brown, about 2 minutes; using spatula, transfer each Baked Alaska to individual plates; spoon sauce onto plates and serve immediately.