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THE SIMS SPECIAL

cook:

2 h 30 min

Picture for The Sims Special

5,000,869 views  This week we’re tackling the weird and wonderful food from The Sims. First on our list, Mac and Cheese. While seemingly simple, we couldn’t resist putting our own spin on it. Next up, a *new* classic, the ultra comforting Aubergine Parmesan (alternate identity: Eggplant Parm). And finally, the ever-challenging Baked Alaska. The perfect summer dessert, best accompanied by your household fire extinguisher.

US

original

metric

INGREDIENTS

For the Mac and Cheese

For the Mac and Cheese

water

1 ½ cup water

whole milk

1 cup whole milk

dried macaroni

8 oz dried macaroni

american yellow cheese, shredded

4 oz american yellow cheese, shredded

sharp cheddar cheese, shredded

6 oz sharp cheddar cheese, shredded

For the Molten Mac and Cheese

For the Molten Mac and Cheese

water

1 ½ cup water

whole milk

1 cup whole milk

dried macaroni

8 oz dried macaroni

american yellow cheese, shredded

8 oz american yellow cheese, shredded

sharp cheddar cheese, shredded

4 oz sharp cheddar cheese, shredded

unsalted butter, melted

2 tbsp unsalted butter, melted

panko bread crumbs

3 oz panko bread crumbs

Oil

Oil

Reserved chilled stovetop mac and cheese

Reserved chilled stovetop mac and cheese

To garnish: parsley leaves

To garnish: parsley leaves

For the Aubergine Parmesan

For the Aubergine Parmesan

large or 2 medium aubergines (eggplants)

1 large or 2 medium aubergines (eggplants)

As needed kosher salt

As needed kosher salt

olive oil

3 tbsp olive oil

yellow onion

1 yellow onion

garlic

4 cloves garlic

crushed red pepper flakes

¼ tsp crushed red pepper flakes

dried oregano

½ tsp dried oregano

tomato paste

2 tbsp tomato paste

(28 oz) hand crushed San Marzano tomatoes

2 cans (28 oz) hand crushed San Marzano tomatoes

large basil + more to garnish

1 sprig large basil + more to garnish

all purpose flour

2 cup all purpose flour

kosher salt

1 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

eggs, beaten

4 eggs, beaten

breadcrumbs

2 cup breadcrumbs

dried basil

1 tsp dried basil

dried parsley

1 tsp dried parsley

dried oregano

½ tsp dried oregano

As needed fry oil

As needed fry oil

low moisture mozzarella cheese, thinly sliced

8 oz low moisture mozzarella cheese, thinly sliced

parmesan cheese, grated

4 oz parmesan cheese, grated

fresh (high moisture) mozzarella

6 slices fresh (high moisture) mozzarella

For the Base Cake

For the Base Cake

Non spray

stick Non spray

large eggs

2 large eggs

granulated sugar

50 g granulated sugar

all purpose flour

30 g all purpose flour

cocoa powder

20 g cocoa powder

baking powder

½ tsp baking powder

kosher salt

¼ tsp kosher salt

unsalted butter, melted + cooled

20 g unsalted butter, melted + cooled

For the Italian Meringue

For the Italian Meringue

egg whites

4 egg whites

cream of tartar

⅛ tsp cream of tartar

granulated sugar

225 g granulated sugar

water

45 g water

For the Baked Alaska

For the Baked Alaska

vanilla ice cream, slightly softened

48 oz vanilla ice cream, slightly softened

strawberry ice cream, slightly softened

48 oz strawberry ice cream, slightly softened

chocolate ice cream, slightly softened

48 oz chocolate ice cream, slightly softened

Base cake

Base cake

Italian Meringue

Italian Meringue

high proof (80) alcohol

12 oz high proof (80) alcohol

DIRECTIONS

1.

For the Mac and Cheese

1.

Line a small bowl with plastic wrap.

2.

Combine the water and milk in a saucepot. Add the pasta and bring the mixture to a boil.

water

1 ½ cup water

whole milk

1 cup whole milk

dried macaroni

8 oz dried macaroni

3.

Cover and cook until the pasta is cooked and has absorbed most of the liquid, about 6-8 minutes.

4.

Add the cheese and stir to combine. Turn off the heat and cover the pot. Let the macaroni and cheese sit for 5 minutes until all the cheese has melted.

american yellow cheese, shredded

4 oz american yellow cheese, shredded

sharp cheddar cheese, shredded

6 oz sharp cheddar cheese, shredded

5.

Pour the pasta into the prepared bowl and refrigerate until firm, about 30 minutes.

6.

Take the solidified mac and cheese out of the refrigerator and unmold.

7.

For the Molten Mac and Cheese

1.

Combine the water and milk in a sauce pot. Add the pasta and bring the mixture to a boil.

water

1 ½ cup water

whole milk

1 cup whole milk

dried macaroni

8 oz dried macaroni

2.

Cover and cook until the pasta is cooked and has absorbed most of the liquid, about 6-8 minutes.

3.

Add the cheese and stir to combine. Turn off the heat and cover the pot. Let the macaroni and cheese sit for 5 minutes until all the cheese has melted. Keep warm until ready to use.

american yellow cheese, shredded

8 oz american yellow cheese, shredded

sharp cheddar cheese, shredded

4 oz sharp cheddar cheese, shredded

4.

Meanwhile, combine the butter and breadcrumbs in a small bowl.

unsalted butter, melted

2 tbsp unsalted butter, melted

panko bread crumbs

3 oz panko bread crumbs

5.

Coat the exterior of the reserved mac and cheese in the breadcrumb mixture.

Reserved chilled stovetop mac and cheese

Reserved chilled stovetop mac and cheese

6.

Coat the original bowl with a generous layer of oil or nonstick spray. Place the now-breaded mac and cheese back in the bowl.

Oil

Oil

7.

Scoop out about 2 cups of the chilled mac and cheese to form a crater in the middle. Place a small metal bowl inside of the crater to help maintain its shape.

Reserved chilled stovetop mac and cheese

Reserved chilled stovetop mac and cheese

8.

Bake the mac and cheese bowl in a preheated 400°F oven until crispy, about 15-20 minutes.

9.

Remove the insert bowl and fill the cavity with the fresh, molten mac and cheese. Run a spatula along the outside of the crispy mac and cheese to help it release.

10.

Invert the mac and cheese onto a plate. Garnish with parsley and serve immediately.

To garnish: parsley leaves

To garnish: parsley leaves

11.

For the Aubergine Parmesan

1.

Line three large rimmed baking sheets with paper towels.

2.

Slice the aubergine into ½ inch slices.

large or 2 medium aubergines (eggplants)

1 large or 2 medium aubergines (eggplants)

3.

Place the aubergine slices on the prepared sheet trays. Sprinkle the slices with salt on both sides. Stack the trays one over the other to weigh down the slices. Top the final tray with another (unlined) sheet tray. Weigh down the stack of sheet trays with a heavy-duty casserole dish. Let the aubergine slices sit for 1 hour.

As needed kosher salt

As needed kosher salt

4.

Begin heating the oil in a large dutch oven.

olive oil

3 tbsp olive oil

5.

Add the onion and cook for 3-4 minutes or until slightly tender. Add the garlic and cook for an additional 1-2 minutes or until fragrant.

yellow onion

1 yellow onion

garlic

4 cloves garlic

6.

Add the crushed red pepper flakes, dried oregano, and tomato paste. Stir well to incorporate and cook for 1-2 minutes more.

crushed red pepper flakes

¼ tsp crushed red pepper flakes

dried oregano

½ tsp dried oregano

tomato paste

2 tbsp tomato paste

7.

Add the crushed tomatoes and basil sprig. Reduce the heat to medium-low. Cover and allow the sauce to cook for 30-45 minutes.

(28 oz) hand crushed San Marzano tomatoes

2 cans (28 oz) hand crushed San Marzano tomatoes

large basil + more to garnish

1 sprig large basil + more to garnish

8.

Prepare three large shallow dishes. One with the flour, salt, and pepper, another with the eggs, and the final dish with the breadcrumbs and dried herbs.

all purpose flour

2 cup all purpose flour

kosher salt

1 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

eggs, beaten

4 eggs, beaten

breadcrumbs

2 cup breadcrumbs

dried basil

1 tsp dried basil

dried parsley

1 tsp dried parsley

dried oregano

½ tsp dried oregano

9.

Dredge the aubergine slices in the flour mixture, then egg, and finally the breadcrumbs. Transfer the dredged slices to a rack placed in a large rimmed baking sheet until ready to fry.

10.

Preheat a large skillet with ½ inch of oil to 375°F.

As needed fry oil

As needed fry oil

11.

Working with 2 or 3 slices at a time, fry each side for 3-4 minutes or until golden brown on both sides.

12.

Transfer the fried aubergine to a large rimmed baking sheet lined with paper towels. Let cool to room temperature.

13.

In a large heavy-duty casserole dish, start assembling the aubergine parmesan. Start with a layer of sauce, then a layer of aubergine, followed by a layer of low moisture mozzarella and parmesan cheese. Repeat this layering process until the casserole dish is filling. Make sure to finish with a layer of fresh mozzarella slices.

low moisture mozzarella cheese, thinly sliced

8 oz low moisture mozzarella cheese, thinly sliced

parmesan cheese, grated

4 oz parmesan cheese, grated

fresh (high moisture) mozzarella

6 slices fresh (high moisture) mozzarella

14.

Cover the casserole dish with a layer of aluminum foil and bake at 375°F for 30-40 minutes.

15.

Uncover the casserole and bake for another 30 minutes. Increase the temperature to 425°F and bake for an additional 10-15 minutes or until browned and bubbling.

16.

Allow the aubergine parmesan to cool for 20-30 minutes before serving.

17.

For the Base Cake

1.

Prepare an 8-inch cake pan with nonstick spray and a parchment round. Preheat the oven to 375°F.

Non spray

Non spray

2.

Add the eggs and sugar to the bowl of a stand mixer fitted with a whisk attachment. Whip the egg/sugar on high speed until thickened, pale, and fluffy, about 4-5 minutes.

large eggs

2 large eggs

granulated sugar

50 g granulated sugar

3.

Sift in the flour, baking powder, cocoa powder, and salt onto a piece of parchment. Tip the sifted ingredients into the bowl of whipped eggs and fold to incorporate.

all purpose flour

30 g all purpose flour

baking powder

½ tsp baking powder

cocoa powder

20 g cocoa powder

kosher salt

¼ tsp kosher salt

4.

Pour the melted butter down the side of the bowl and once again, fold to incorporate.

unsalted butter, melted + cooled

20 g unsalted butter, melted + cooled

5.

Pour the batter into the prepared cake pan.

6.

Transfer the cake to the preheated oven and bake for 10-12 minutes or until cooked through and pulled away from the sides of the pan.

7.

Let cool at room temperature.

8.

For the Italian Meringue

1.

Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment.

egg whites

4 egg whites

cream of tartar

⅛ tsp cream of tartar

2.

In a medium saucepot, combine the sugar and water. Bring the mixture to 240°F. Stir the mixture just until it comes to a boil, then cover with a lid to remove any sugar granules stuck to the side.

granulated sugar

225 g granulated sugar

water

45 g water

3.

Meanwhile, begin whipping the egg white until they are white and frothy.

4.

Once the sugar syrup is ready, carefully pour the syrup into whipping egg whites on medium speed. Increase the speed to high and continue mixing until the meringue is thick, glossy, and has returned to room temperature, about 15-20 minutes.

5.

For the Baked Alaska

1.

Prepare a medium bowl (with an 8-inch diameter) with plastic wrap with a generous overhang.

2.

Pour the vanilla ice cream into a bowl of a stand mixer fitted with a paddle attachment. Mix the ice cream until softened, about 2-3 minutes.

vanilla ice cream, slightly softened

48 oz vanilla ice cream, slightly softened

3.

Add the vanilla ice cream to the prepared bowl. Freeze the bowl for 1 hour.

4.

Repeat the mixing and layering process with the strawberry and chocolate ice cream. Make sure to freeze the ice cream insert in between ice cream additions.

strawberry ice cream, slightly softened

48 oz strawberry ice cream, slightly softened

chocolate ice cream, slightly softened

48 oz chocolate ice cream, slightly softened

5.

Once the bowl is filled with all three ice cream flavors, add the base cake. It should fit perfectly into the bowl.

Base cake

Base cake

6.

Freeze the ice cream insert overnight.

7.

Unmold the ice cream insert onto a turntable, cake-side down. Place the turntable on a metal sheet tray if your work surface is not stone or inflammable.

8.

Working quickly, spread the Italian meringue onto the ice cream insert. Smooth out the exterior using a bowl scraper or mini offset spatula.

Italian Meringue

Italian Meringue

9.

Add the alcohol to a small pot and bring to a simmer. Carefully, ignite the alcohol using a torch and ladle the flaming alcohol over the meringue.

high proof (80) alcohol

12 oz high proof (80) alcohol

10.

Allow the flame to extinguish itself and then serve immediately.

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