3. Shortly before serving, sauté crayfish tails (or shrimp), apple, and zucchini in a large sauté pan, using a little peanut oil. Cook for about 5 minutes. Then add to curry base, and let simmer for about 5 minutes more.
4. Season with salt and red pepper, or add a bit more curry paste, if necessary. Serve hot with brown basmati rice and your choice of condiments, such as crispy fried onions, chopped nuts, chutney, chopped egg, or toasted coconut.
[SERVES 15]
1 quart heavy cream
1 quart half-and-half cream
1/2 vanilla bean
1 1/4 cups sugar
2 tablespoons instant-coffee granules
12 egg yolks, beaten lightly
1 tablespoon vanilla extract
1. Combine heavy cream, half-and-half, vanilla bean, and sugar in a large, heavy saucepan. Heat over low heat until mixture reaches 180ºF. Add instant coffee, and stir until it dissolves.
2. Temper egg yolks by gradually adding the hot cream to them. Stir in vanilla, and adjust flavoring. Strain.
3. Ladle into ramekins (or custard cups). Cover ramekins and set them in a pan of hot water. Bake at 275ºF for about 40 minutes or until set. (Pots should be firm to the touch, except in the very center.*) Turn off oven, and let pots cool (in oven). Then refrigerate. Serve with whipped cream.
*Check after 30 minutes. Pots should not brown or simmer. If pots seem to be cooking too quickly, you may need to turn the temperature down to 250ºF for the last 10 minutes.
Coordinates: $120 per person (for a one-evening course). Spice Inc., New Orleans, 504-558-9992
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