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["Top Chef Masters, Season 2, Episode 5, Elimination Challenge", "Ingredients", "Egyptian Semolina Cake:", "", "* Semolina", "* 3/4 cup Sugar", "* 3/4 cup Butter", "* 2 cups Semolina", "* 1 1/2 cups Buttermilk", "* 1 Tbsp Baking Powder", "* 1 1/2 teaspoons Baking Soda", "", "Lemon Syrup:", "", "* 1 cup Sugar", "* 1 cup Water", "* 1/2 cup Lemon Juice", "", "Chiboust Cream (Rick's Pastry Cream):", "", "* 1 Gallon Milk", "* 2 Vanilla Beans", "* 1 lb Sugar", "* 3 cups Yolks", "* 14 oz. Cornstarch", "* 1 lb Sugar", "* 1 lb Butter", "* 2 Tbsp Vanilla Extract", "", "Directions", "", "Egyptian Semolina Cake:", "", "1. Melt butter and mix all the ingredients together.", "", "2. Put into a 10"" cake pan that has been buttered and floured. Bake at 350-375 degrees until toothpick comes out clean (about 40 minutes).", "", "Lemon Syrup:", "", "1. Bring sugar, water and lemon juice to a boil.", "", "2. Coat cake with syrup when it comes out of oven.", "", "Chiboust Cream (Rick's Pastry Cream):", "", "1. In a large stainless pot, scald the milk, vanilla beans and 1 lb sugar (just under the boiling point), using a whip to beat up the vanilla as it heats up.", "", "2. In a large stainless bowl, whip together the yolks, cornstarch and 1 lb sugar. Then, slowly whip in the hot milk mixture.", "", "3. Return everything to the pot and over medium heat, whip the thickening mixture. When it just comes to a boil, add 1 lb butter and vanilla extract. Strain and cool off in a hotel pan on ice. Cover the surface with parchment paper.", "", "2010 Chef Susan Feniger"]
