Emeril Lagasse: Most Requested Recipes

Oct. 16, 2003 -- In his new book, From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants, world-renowned chef Emeril Lagasse has combined his most frequently requested major dishes from his menus.

Emeril Lagasse shared two of the recipes from his new book with Good Morning America.

Check out his recipes for Cane Syrup-Pecan Bread Pudding with Espresso Créme Anglaise and Sour Cream Toffee Fudge Cake.

Cane Syrup-Pecan Bread Pudding with Espresso Créme Anglaise

This recipe turns out 8 to 10 servings.

• 5 large eggs• 2 cups heavy cream • 1/4 cup plus 1 1/2 tablespoons granulated sugar • 1/4 cup packed light brown sugar• 3/4 cup Steen's 100 percent Pure Cane Syrup • 1/2 teaspoon pure vanilla extract• 1 cup pecans, lightly toasted and chopped • 1 tablespoon plus 1 teaspoon minced orange zest• 1/3 cup fresh orange juice• 2 tablespoons brandy• 1 teaspoon grated fresh ginger• 1/2 teaspoon ground cinnamon• 1/8 teaspoon grated nutmeg• 5 cups 1/2-inch cubed day-old white bread, crusts removed • 1 tablespoon unsalted butter• Espresso Créme Anglaise, (Recipe Posted Below)

1. Whisk together the eggs, cream, 1/4 cup of the granulated sugar, the brown sugar, syrup, and vanilla in a large bowl. Add the pecans, orange zest, orange juice, brandy, ginger, cinnamon, and nutmeg and mix well. Add the bread cubes and let soak for at least 1 hour, or refrigerate in an airtight container for up to 8 hours.

2. Preheat the oven to 350ºF. Grease a 9-inch square baking dish with the butter and dust with the remaining 1 1/2 tablespoons sugar.

3. Pour the pudding into the prepared pan. Bake until set in the center and golden, about 1 hour. Remove from the oven and cool for 10 minutes.

4. To serve, cut into equal portions and top with the Créme Anglaise.

Créme Anglaise

• 2 cups heavy cream• 4 large egg yolks• 1/2 cup sugar• 1 tablespoon instant espresso powder • 1/8 teaspoon ground cinnamon• 2 tablespoons brandy• 1 teaspoon pure vanilla extract

1. Bring the cream to a gentle boil in a medium saucepan over medium heat. Remove from the heat.

2. In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened and lemon-colored, about 2 minutes. Whisk ½ cup of the hot cream in a slow, steady stream into the egg yolks. Whisk in the espresso powder and cinnamon. Gradually add the egg yolk mixture to the hot cream, whisking constantly. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon about 5 minutes.

3. Remove from the heat and strain through a fine mesh strainer into a clean bowl, pressing against the strainer with a rubber spatula. Add the brandy and vanilla, and stir to blend. Serve immediately. (If not serving immediately, press plastic wrap directly against the surface of the sauce to prevent a skin from forming. Refrigerate for up to 2 days. Reheat gently before serving.)

Sour Cream Toffee Fudge Cake

This recipe makes one 10-inch cake.

• 1 pound plus 3 1/2 teaspoons unsalted butter• 2 cups unsweetened cocoa powder• 2 cups hot brewed coffee• 1 cup sour cream• 1 1/2 tablespoons pure vanilla extract• 2 1/2 cups all-purpose flour• 1 1/2 teaspoons baking soda• 1 teaspoon baking powder• 3 1/2 cups sugar• 4 large eggs• Chocolate Icing (Recipe Posted Below)• Butter Toffee (Recipe Posted Below)

1. Preheat the oven to 350° F. Grease three 10-inch cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter. Set aside.

2. Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth. Set aside and cool.

3. In a large bowl, whisk together the sour cream and vanilla. Whisk in the cooled coffee mixture.

4. Sift the flour, baking soda, and baking powder together onto a sheet of wax paper or into a bowl.

5. In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar. Add the eggs one at a time, beating well after each addition. On low speed, add the flour mixture alternately with the coffee-sour cream mixture. Beat until glossy.

6. Divide the batter among the 3 prepared pans. Bake a cake tester comes out clean, 30 to 35 minutes. Let cool completely in the pans on a wire rack.

7. Remove the cakes from the pans and peel off the parchment paper. Using a long serrated knife, trim off the rounded top from each to make a flat surface. Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee. Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee. Place the third layer upside-down on top. Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake. Serve.

Chocolate Icing (8 cups)

• 4 1/2 cups heavy cream• 3 sticks unsalted butter• 1/2 cup plus 2 tablespoons unsweetened cocoa powder• 1/2 cup light corn syrup• 2 pounds semi-sweet chocolate, chopped into pieces• 1 tablespoon pure vanilla extract• 1 teaspoon almond extract

1. Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat. Remove from the heat.

2. Put the chopped chocolate in a large bowl. Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth. Add the vanilla and almond extracts and whisk to blend. Cover and refrigerate until needed. (The icing will keep refrigerated for up to 3 days.)

Butter Toffee (4 cups)

• 8 tablespoons (1 stick) unsalted butter• 1 1/2 cups granulated sugar• 1 packed cup light brown sugar• 3/4 cup plus 2 tablespoons heavy cream• 1/2 teaspoon pure vanilla extract

1. Line a baking sheet with parchment or wax paper.

2. Combine the butter, granulated sugar, and brown sugar in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture reaches 300° F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles); be very careful not to allow the mixture to boil.

3. Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.

4. Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to use.

Recipes courtesy of Emeril Lagasse, copyright © 2003.