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Vanilla Custards

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Categories: Christmas, Easter, Entertaining, Quick to fix, Sweet, Valentine's Day
Type: Desserts and Baked Goods

Cherries give a filip to creamy, vanilla-scented custards

Prep Time: prep 10 mins, plus standing

Cooking Time: cook 40 mins

Serves: makes 4 servings

Ingredients:

  • 1 1 / 4 cups heavy cream
  • 1 / 2 cup whole milk
  • 1 vanilla bean, split lengthwise
  • 4 large egg yolks
  • 3 tbsp honey

For the compote

  • 1 / 2 cup cherry preserves
  • 2 tbsp kirsch or brandy
Vanilla Custards photo

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Directions:

  1. Preheat the oven to 325°F (160°F). Bring the cream, milk, and vanilla bean to a simmer over low heat. Remove from the heat and let stand for 30 minutes. Discard the vanilla bean.
  2. Whisk the egg yolks and honey together until pale and creamy. Whisk in the hot cream mixture. Pour into the ramekins.
  3. Place the ramekins in a roasting pan and add hot water to come halfway up the sides. Cover the pan loosely with aluminum foil. Bake for 25 minutes, or until barely set. Remove from the pan and cool. Cover and refrigerate for 4 hours.
  4. For the compote, warm the cherry preserves and the kirsch. Serve the chilled custards topped with a some of the cherry mixture.
Tips:
  • prep 10 mins, plus standing; cook 40 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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