Individual Baked Alaskas

• Custard Sauce
• 5 large egg yolks
• 2 1/2 tablespoons sugar
• 1 2/3 cups milk (do not use low-fat!)
• 1/2 teaspoon vanilla extract
• Baked Alaskas
• 1 1/2 cups firmly packed dark brown sugar
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 cup water
• 4 teaspoons instant espresso powder or 4 teaspoons instant coffee powder
• 3/4 cup buttermilk
• 6 tablespoons vegetable oil
• 2 large eggs
• Topping
• 1 1/2 pints coffee ice cream
• Meringue
• 6 large egg whites
• 1 1/2 cups sugar

1. For sauce: Whisk yolks and sugar in large bowl to blend; bring milk just to simmer in medium saucepan; gradually whisk hot milk into egg mixture; return mixture to same saucepan and stir over medium-low heat until sauce thickens and coats back of spoon, about 7 minutes (do not boil); pour into bowl; stir in vanilla; place plastic wrap directly onto surface of custard and cool; cover and refrigerate until cold.
2. For Baked Alaskas: Preheat oven to 350u0b0F; butter and flour 10 1/2 x 15 1/2 x 1-inch jelly roll pan; sift first 5 ingredients into large bowl; repeat sifting; combine water and espresso powder in large bowl and stir to dissolve; add buttermilk, oil and eggs and whisk to combine; add to dry ingredients and whisk until blended; pour batter into prepared pan; bake until tester inserted into middle of cake comes out clean, about 30 minutes; transfer to rack and cool completely (Sauce and cake can be prepared 1 day ahead; cover cake and refrigerate).
3. Using 4-inch-diameter round as guide, cut out 1 cake round; slide metal spatual under cake round and transfer to baking sheet; repeat, forming 5 more cake rounds; reserve remaining cake for another use; place rounded scoop of ice cream on top of each cake round; freeze, uncovered, for up to 8 hours.
4. Using electric mixer, beat egg whites in large bowl until soft peaks form; gradually add 1 1/2 cups sugar and beat mixture until stiff and glossy.
5. Spoon meringue into pastry bag fitted with medium star tip; pipe meringue in star shapes on top of ice cream, covering ice cream completely, but leaving cake visible underneath (ice cream should be completely encased in meringue, with a seal where ice cream meets cake); freeze until ready to bake (Can be prepared 1 day ahead).
6. Preheat oven to 500u0b0F; bake desserts until meringue is light brown, about 2 minutes; using spatula, transfer each Baked Alaska to individual plates; spoon sauce onto plates and serve immediately.

custard sauce, egg yolks, sugar, milk, vanilla extract, alaskas, brown sugar, flour, cocoa, baking soda, baking powder, water, espresso powder, buttermilk, vegetable oil, eggs, topping, coffee ice cream, meringue, egg whites, sugar

Taken from www.food.com/recipe/individual-baked-alaskas-97706 (may not work)