INGREDIENTS

INSTRUCTIONS

An easy, pretty dessert to serve mid-week -- perfect for when friends
drop by for dinner and you want to give them something fabulous to  end
the meal.  To make the cookies, sift the dry ingredients together.
Gently warm  the syrup until hot and runny. Stir in the butter and,
when melted,  scrape into a bowl. Mix in the dry ingredients to form a
dough. Chill  for 1 hour.  Preheat oven 375degF. Roll out chilled dough
1/4 inch thick. Cut out  rounds with a cookie cutter and place on a
lightly greased baking  sheet. Cook in a preheated oven (375degF) for
10 to 12 minutes.  Remove from the oven and cool on a wire rack.  2. To
make the custard, heat the cream and vanilla beans in a  saucepan.
Remove the beans, split them, scrape the seeds into the  cream, then
return the beans to the pan. Remove the pan from the heat  and infuse
for  Remove the beans. Beat the egg yolks and whole egg together, add
the  sugar, and beat until pale and creamy. Stir in the cornstarch and
beat in the vanilla infused cream.  Preheat oven 325degF. Spoon the
mixture into 6 small ovenproof dishes  or glasses, cover with foil or
wax paper and place in a roasting pan  half filled with water. Cook in
preheated oven (325degF) for 45 to 60  minutes until just set and firm
to the touch. Serve with the spicy  biscuits, the segmented oranges, if
using, and a glass of sweet  dessert wine.  Clare Gordon-Smith (1996)
Basic Flavorings: Spices (Courage Books).  Personal Collection of pat
hanneman, THE KITCHEN PATh on  http://wizard.ucr.edu/~phannema (Jun
1997)  Recipe by: Basic Flavorings: Spices Posted to MC-Recipe Digest
V1  #649 by Kitchen PATh <phannema@wizard.ucr.edu> on Jun 26, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 480
Calories From Fat: 338
Total Fat: 38.3g
Cholesterol: 293.6mg
Sodium: 578.2mg
Potassium: 124.6mg
Carbohydrates: 26.3g
Fiber: <1g
Sugar: <1g
Protein: 8g