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CRÈME DE LA CRÈME À LA EDGAR INSPIRED BY THE ARISTOCATS

cook:

2 h

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

6,754,069 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

US

original

metric

INGREDIENTS

For The Cracker

For The Cracker

All Purpose Flour

10 ounces All Purpose Flour

Baking Powder

3 tsp Baking Powder

Kosher Salt

½ tsp Kosher Salt

Granulated Sugar

1 tbsp Granulated Sugar

Cold Butter

6 tbsp Cold Butter

Vegetable Oil

2 tbsp Vegetable Oil

Ice Water

⅔ cup Ice Water

For The Crème de la Crème à la Edgar

For The Crème de la Crème à la Edgar

Heavy Cream

1 pint Heavy Cream

Whole Milk

1 pint Whole Milk

Vanilla Bean

1 Vanilla Bean

Sugar

⅓ cup Sugar

Ground Cinnamon

¼ tsp Ground Cinnamon

Ground Nutmeg

¼ tsp Ground Nutmeg

of Salt

pinch of Salt

DIRECTIONS

1.

For The Cracker

1.

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

All Purpose Flour

10 ounces All Purpose Flour

Baking Powder

3 tsp Baking Powder

Kosher Salt

½ tsp Kosher Salt

Granulated Sugar

1 tbsp Granulated Sugar

2.

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.

Cold Butter

6 tbsp Cold Butter

Vegetable Oil

2 tbsp Vegetable Oil

Ice Water

⅔ cup Ice Water

3.

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.

4.

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

5.

For The Crème de la Crème à la Edgar

1.

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

Heavy Cream

1 pint Heavy Cream

Whole Milk

1 pint Whole Milk

2.

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.

Vanilla Bean

1 Vanilla Bean

Sugar

⅓ cup Sugar

Ground Cinnamon

¼ tsp Ground Cinnamon

Ground Nutmeg

¼ tsp Ground Nutmeg

of Salt

pinch of Salt

3.

Just bring to a boil and stir to combine.

4.

Serve with crackers and enjoy!

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