Brown Butter Baked Alaska

• 4 13/16 tablespoons butter
• 5 7/8 tablespoons cake flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 3 1/16 tablespoons brown sugar
• 2 3/8 tablespoons refined sugar white
• 1 egg
• 1/8 teaspoon vanilla extract
• 1/2 cup sugar
• 1/8 cup water
• 3 tablespoons egg whites
• cherry flavoring optional
• ice cream softened, your flavor of choice

1. Melt the butter in a skillet and cook over medium heat until it turns dark brown, being careful not to burn it. Place in a bowl and refrigerate for 30 minutes, until it begins to harden.
2. Preheat the oven to 180 degrees Celsius.
3. Separately, mix the flour, baking powder, and salt.
4. Remove the butter from the refrigerator and beat using an electric mixer. Add the 2 sugars until fluffy. Add the egg and the vanilla and continue to beat.
5. Add the combined flour, baking soda, and salt. Do not overbeat.
6. Pour into a small, round (16-centimeter diameter), greased and floured baking mold. Bake for 20 to 30 minutes.
7. Let it cool and unmold.
8. Heat the sugar and water. Once it reaches 118 C, remove from the stove and pour into a bowl that contains the egg whites.
9. Beat at high speed until the bowl is cool on the outside. Add flavoring to taste.
10. Line a tall round mold with plastic wrap. Fill with ice cream.
11. Cut out a circle of cake of the same diameter as the ice cream mold. Add the bread on top of the ice cream and freeze for 1 day.
12. Unmold the bread and ice cream. Freeze again.
13. Cover with a thick layer of the meringue. Freeze for 1 hour.
14. Preheat the oven to 260 C.
15. Bake for 3 minutes so the tips of the meringue are golden brown. Serve immediately.

butter, cake flour, baking powder, salt, brown sugar, refined sugar, egg, vanilla, sugar, water, egg whites, cream

Taken from www.yummly.com/recipe/Brown-Butter-Baked-Alaska-627012 (may not work)