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CRÈME DE LA CRÈME À LA EDGAR INSPIRED BY THE ARISTOCATS

Name: Crème de la Crème à la Edgar inspired by The Aristocats
Cook time: 7200 s
Total time: 7200 s
Yield: 4 servings
Ingredients: For The Cracker; 10 ounces All Purpose Flour; 3 tsp Baking Powder; 1/2 tsp Kosher Salt; 1 tbsp Granulated Sugar; 6 tbsp Cold Butter; 2 tbsp Vegetable Oil; 2/3 cup Ice Water; For The Crème de la Crème à la Edgar; 1 pint Heavy Cream; 1 pint Whole Milk; 1 Vanilla Bean; 1/3 cup Sugar; 1/4 tsp Ground Cinnamon; 1/4 tsp Ground Nutmeg; pinch of Salt

cook:

2 h

Picture for Crème de la Crème à la Edgar inspired by The Aristocats

6,772,019 views Oh Edgar, you sly old fox. Drugging and kidnapping kittens for profit, you rapscallion. Spiking milk with barbital like some droog from A Clockwork Orange, you madcap rascal. YOU COULD'VE HURT MONSIEUR ROQUEFORT. I'm glad he tied your shoes together.

4 servings

original

metric

INGREDIENTS

For The Cracker

10 ounces All Purpose Flour

3 tsp Baking Powder

½ tsp Kosher Salt

1 tbsp Granulated Sugar

6 tbsp Cold Butter

2 tbsp Vegetable Oil

⅔ cup Ice Water

For The Crème de la Crème à la Edgar

1 pint Heavy Cream

1 pint Whole Milk

1 Vanilla Bean

⅓ cup Sugar

¼ tsp Ground Cinnamon

¼ tsp Ground Nutmeg

pinch of Salt

TOOLS

Babish Rolling Pin

Babish Cutting Board

Babish "Clef" Knife

Babish 12-Piece Set

DIRECTIONS

For The Cracker

In a food processor add all purpose flour along with baking powder, kosher salt, and granulated sugar. Pulse to combine.

10 ounces All Purpose Flour

3 tsp Baking Powder

½ tsp Kosher Salt

1 tbsp Granulated Sugar

Next add sliced cold butter along with vegetable oil and mix to combine before drizzling ice cold water into the food processor while it’s processing. When a ball of dough forms, remove and immediately wrap in plastic wrap and place in the fridge for 10-15 minutes.

6 tbsp Cold Butter

2 tbsp Vegetable Oil

⅔ cup Ice Water

Remove dough from the fridge and liberally flour your work surface. Roll out your dough as thin as possible. Using a fluted biscuit cutter, cut out cracker shapes and place them on a parchment lined baking sheet. Using a toothpick add the signature Ritz Cracker 7 holes and then brush all of them down with some melted butter. Place in a 400°F oven for 10-15 minutes.

Once they are golden brown in the oven, remove and brush with butter and immediately sprinkle with some salt.

For The Crème de la Crème à la Edgar

In a pot add heavy cream and whole milk. Stir to combine.

1 pint Heavy Cream

1 pint Whole Milk

Scrape one vanilla bean and then add filling as well as the pod to the milk mixture along with sugar, ground cinnamon, ground nutmeg and a pinch of salt.

1 Vanilla Bean

⅓ cup Sugar

¼ tsp Ground Cinnamon

¼ tsp Ground Nutmeg

pinch of Salt

Just bring to a boil and stir to combine.

Serve with crackers and enjoy!

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