| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Dessert, Martha s |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Heavy cream 1 1/4 C milk |
| 1 |
|
Whole vanilla bean; split |
| 6 |
lg |
Egg yolks |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
1. Heat oven to 300 F. Place an oven rack one-third of the way up from the
bottom. Choose a small roasting pan large enough to hold four 6- ounce
custard cups, and fill it with enough water to go half way up the sides of
cups. Place pan without cups in the oven. Meanwhile, combine cream, milk,
and vanilla bean in a medium saucepan; bring to boil.
2. Whisk together the yolks and sugar in a medium bowl until light and
fluffy. Slowly whisk in the hot milk until completely combined, then pour
into custard cups, and place them in the pan of hot water. Bake on the
lower shelf until the custard has set and is no longer liquid when lightly
touched in the center, 30 to 40 minutes. Remove pan from the oven, remove
custard cups from the water, and place on a wire rack to cool.
3. Serve at room temperature or chilled.
Recipe by: Martha Stewart Magazine
Posted to recipelu-digest Volume 01 Number 456 by "Diane Geary."
<diane@keyway.net> on Jan 5, 1998
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”