Spice Infused Custards Martha Stewart Living
Ingredients| 1 1/2 cup milk 1/2 cup heavy cream 2 vanilla beans, split and scraped 1 large egg 3 large egg yolks 1/3 cup sugar |
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1. Combine milk, cream, and vanilla beans and scrapings in a small
saucepan and heat until small bubbles form around the edge. Remove
from heat, cover, and let steep for 30 minutes. Strain, discarding
vanilla beans. Heat oven to 325 . Place a roasting pan in oven and
pour in 2 inches of hot water.
2. Whisk together egg, egg yolks, and sugar. Slowly whisk in milk
mixture, then strain and skim off any foam. Pour into four 6-oz
custard cups and arrange them evenly in roasting pan in oven. The
water should reach halfway up the sides of custard cups. Cover
roasting pan loosely with foil and bake 30 to 35 minutes. The centers
should still quake a little bit when gently shaken.
3. Remove cups from water bath and let cool for 20 minutes, then
refrigerate until ready to serve.
VARIATIONS: Substitute 3 oz smashed fresh ginger or 1 t ground
ginger, 1 cinnamon stick broken into pieces and 1/2 t ground
cinnamon, or a pinch of saffron for the vanilla bean.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Servings:
4
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