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Pastry Chef Sherry Yard of Spago – Los Angeles, CA
Pastry Chef Sherry Yard
176 North Canon Drive
Los Angeles, CA 90210
(310) 385-0880
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Pastry Chef Sherry Yard of Spago – Los Angeles, CA
Adapted by
Yield: 6 to 8 Servings



Softened butter (for pans)
9 tablespoons sugar, plus more for pans
4 large eggs, room temperature and separated
¼ cup fromage blanc
¾ cup crème fraîche
2 tablespoons dark rum
¼ cup all-purpose flour
2 tablespoons plump raisins
½ teaspoon cream of tartar
¼ cup confectioners’ sugar for dusting


Place oven rack in middle of oven and preheat to 400°F. Generously butter 2 9- or 10-inch x 2-inch deep glass or ceramic pie pans or round cake pans. Add a heaping tablespoon of sugar into each pan and tap and turn pans to coat evenly. Tap out excess sugar. In a medium bowl with a hand mixer beat yolks with 2 tablespoons of sugar until mixture is light and lemony yellow. Beat in fromage blanc and scrape down bowl and beaters. Beat in crème fraiche and rum and scrape down bowl and beaters. Beat in flour and raisins. Set aside. In bowl of a stand mixer fitted with whisk attachment, beat egg whites on medium-low speed until they foam, then add cream of tartar. Turn speed up to medium and continue to beat while streaming in remaining 7 tablespoons sugar a tablespoon at a time. Beat whites to medium-stiff peaks. Whisk half the egg whites into crème fraiche base. Gently fold in remaining egg whites. Divide batter between two pans. Bake for 15 minutes. Turn pans 180º and bake for another 5 to 8 minutes, until puffed and brown. The center should be pudding-like. Remove from oven and, using a serving spoon, divide each one into 6 to 8 portions. Place 2 portions on each plate and dust with confectioners’ sugar, or arrange all portions on a platter and serve family style. Serve with strawberries cooked with sugar, orange juice, and Grand Marnier.
Related Photo Galleries
Photo Gallery Thumb
Chef Thomas Boyce, Pastry Chef Sherry Yard,
and Sommelier Christopher Miller of Spago - Los Angeles, CA

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