| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Desserts, Eggs/cheese, Soup/stews, Herb/spice |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Milk |
| 1/2 |
c |
Heavy cream |
| 2 |
|
Vanilla beans, split and scraped |
| 1 |
lg |
Egg |
| 3 |
lg |
Egg yolks |
| 1/3 |
c |
Sugar |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V4 #033 by John Merkel <jmerk@doitnow.com> on
Jan 31, 1997.
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