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Flaming Wild Berry Mini Bundts with Spiced Peach Creme Anglaise Recipe

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Flaming Wild Berry Mini Bundts with Spiced Peach Creme Anglaise
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Ingredients
33
Count
Nutrition
681
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 360 degrees F. Put raisins for creme anglaise recipe in brandy to soak. Spray nonstick 8-mini Bundt cake pan (Wilton mini Bundt 14 3/4 by 9 7/8-inches) with nonstick baking spray.
  2. In a medium bowl add oatmeal, and butter. Pour boiling water over, stir and allow to stand for 1 minute.
  3. In a stand mixer bowl beat eggs, sugar and brown sugar on high speed until creamy and light about 2 minutes. Add oatmeal mixture, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and vanilla and mix on medium-high until creamy about 1 to 1 1/2 minutes. Lower speed to medium and mix in sour cream until blended. Turn off mixer and stir in berries by hand.
  4. Next using a ladle and a soup spoon to get all the batter, scoop batter into pans about 1/2 to almost 3/4 the way full making sure to have berries in each (this cake rises well so careful not to over fill). Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
  5. Make creme anglaise while cakes are baking. When done baking turn cakes out onto a large cooling rack that has been sprayed with nonstick spray. If you do not have a rack just turn out on the counter and use a spatula to pick up the cake when ready to plate.
  6. Spiced Peach Brandy Creme Anglaise:
  7. Spray a heavy bottom saucepan with nonstick spray and place over medium heat. Add half-and-half; watch closely and whisk.
  8. In a mixing bowl whisk together egg yolks, sugar and vanilla until it has a creamy texture, about 1 minute. Turn the heat up to medium-high and whisk the half-and-half constantly until it just starts to show steam coming off the top. Remove from heat and slowly temper the hot half-and-half to the egg mixture. Whisk well, return the mixture to the saucepan and place pan back on medium-high heat. While whisking constantly add cloves and cinnamon. Continue whisking until the anglaise just begins to boil then whisk even faster for about 30 to 40 seconds. You will know it is done if you place a wooden spoon in and the mixture sticks to it. Total cooking time is only about 5 to 6 minutes. Remove from the heat and add brandy and drained soaked raisins and whisk well. Watch the pot keeping in mind the pot is still hot from the heat. Give it a little whisk so it does not burn if you have a few minutes before plating.
  9. (Cook's Note: for some reason if you overcook the anglaise and it begins to look like curdled milk, remove from heat immediately and pour into a heat temperature safe blender and slowly temper in, (add more) half-and-half and pulse or whip until it looks creamy. It will happen quickly, less than a minute.)
  10. Shot Glass of Fire Assembly:
  11. In a 1 shot, shot glass place raisins and brandy and top float with Ever Clear alcohol for fire. You want to have at least 1/2-inch clear space from the top of the mixture to the rim of the glass. Eating of the raisins is optional.
  12. Assembly:
  13. Using a standard dessert plate take a squeeze bottle of premade raspberry or blackberry sauce and draw 3 to 4 lines on the plate. Place the hot or warm mini Bundt cake in the middle of a dessert plate. Spoon creme anglasie sauce over cake allowing some to get into the middle and running over the sides. Now carefully place the finished fire glass in the hole in the middle of the cake. Place a sprig of fresh mint, a few fresh berries (and disk or spoon on the side for putting out the flame) to garnish and repeat process to finish all 8 of the mini cakes. Carry cakes to the table and light the fire glass in front of your guests. This is a very easy and quick recipe sure to impress your guests. Even the novice of cooks will have no problem. The wild berry cake is packed with succulent berries and the spiced anglaise just complements it so well. This is also very good cold.
  14. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 681.3 Kcal (2852 kJ)
Calories from fat 243.08 Kcal
% Daily Value*
Total Fat 27.01g 42%
Cholesterol 165.12mg 55%
Sodium 563.91mg 23%
Potassium 425.33mg 9%
Total Carbs 101.28g 34%
Sugars 54.92g 220%
Dietary Fiber 2.64g 11%
Protein 12.49g 25%
Vitamin C 1.2mg 2%
Vitamin A 0.1mg 5%
Iron 3.1mg 17%
Calcium 212.7mg 21%
Amount Per 100 g
Calories 186.15 Kcal (779 kJ)
Calories from fat 66.42 Kcal
% Daily Value*
Total Fat 7.38g 42%
Cholesterol 45.12mg 55%
Sodium 154.08mg 23%
Potassium 116.21mg 9%
Total Carbs 27.67g 34%
Sugars 15.01g 220%
Dietary Fiber 0.72g 11%
Protein 3.41g 25%
Vitamin C 0.3mg 2%
Iron 0.9mg 17%
Calcium 58.1mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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