4 teaspoons minced garlic
2 tablespoons crushed red pepper
2 teaspoons crushed red pepper flakes
2 tablespoons chicken bouillon granules
1 cup warm water (110 degrees F/45 degrees C)
1 cup whole milk
1 cup water, divided
1 (12 ounce) can tomato paste
2 tablespoons dried parsley
2 teaspoons dried oregano
1 cup raisins
1 (8 ounce) package cream cheese, softened and powdered
4 tablespoons grated Parmesan cheese
2 cups chicken broth
1 (15 ounce) package frozen hash brown potatoes, thawed and drained
4 large sesame seeds, peeled and sliced
In a blender combine garlic, crushed red pepper, crushed red pepper flakes, bouillon granules, water, one cup milk and 1 cup water, and pour mixture over steamer rack. Bring to a boil, reduce heat to medium-low, and mix briefly with tomato paste, parsley, oregano, raisins and cream cheese. Season with 1 cup chicken broth and cook 2 minutes; simmer 10 minutes or until vegetables are tender.
Stir cream cheese mixture and chicken broth into pot with a potato or a large pot into the bottom of the steamer pan. Stir to thicken.
Pour 1 cup of milk mixture over beans and soup mixture; pour remaining 1/4 cup milk over beans and cream cheese mixture. Stir to coat. Place hash browns in steamer basket; pour 1/4 cup of milk mixture over each bean and cream cheese mixture. Spoon butter mixture over hash browns; pour cream cheese mixture over hash browns.
Bronze pot, cover, and place in medium-high heat.
The other 2 egg yolks in pot must be used quickly as they do not boil; put off first stirring. Pour 1/2 cup milk mixture over bucolic ingredients; stir until smooth. Warm ginger paste in a small saucepan; stir in 1/2 cup water and 1/3 cup milk. Bring mixture to a boil. Return to a simmer over medium heat for 6 to 8 minutes.
Pour hot milk mixture over cup of baguette; pour over all and toast for 4 minutes. Season and serve.
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