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elanya at 01:31pm on 26/01/2005
elanya at 01:31pm on 26/01/2005Cup Custard
Delicious served in solitary glory -- even when made with egg whites and skim milk (ays some crazy person). This can be readied for the oven in only a few minutes.
Preaheat the oven to 325,
Whisk until blended:
3 large eggs, or 1 large egg and 3 large egg whites
1/3 to 1/2 C sugar
1/8 tsp salt
Heat in a small saucepan just until steaming:
2 c whole,low-fat or skin milk
gradually whisk the hot milk into the egg mixture and stir gently until the sugar is dissolved. If you wish, strain the mixture though a fine-meshed sieve into a bowl or large measure with a pouring lip. Stir in:
1/4 tsp vanilla or scraped seeds from one 1" piece of vanilla bean
Pour into 5 6-ounce custard cups or ramekins. Dust with:
Freshly grated or ground nutmeg
Bake the custards in a water bath* until set but still quivery in the center when the cups are shaken, 40-60 minutes. let cool for 30 min, refrigerate until cold, and serve with:
Pure maple Syrup, berries, Caramel Syrup, or a fruit sauce
*Water Bath:take roasting pan big enough to fit all the custards. put either a cake rack, or a dishtowel, or even some paper toweld, and line the bottom (to insulate the bottom of the custards). Arrange custards so that they don't touch each other or the sides of the pan. Put pan in oven and then fill it so the water comes 1/2 to 2/3 up the sides of the custard cups. YOu can pour the water first if you like, the key thing is not to get any on the custards!
Delicious served in solitary glory -- even when made with egg whites and skim milk (ays some crazy person). This can be readied for the oven in only a few minutes.
Preaheat the oven to 325,
Whisk until blended:
3 large eggs, or 1 large egg and 3 large egg whites
1/3 to 1/2 C sugar
1/8 tsp salt
Heat in a small saucepan just until steaming:
2 c whole,low-fat or skin milk
gradually whisk the hot milk into the egg mixture and stir gently until the sugar is dissolved. If you wish, strain the mixture though a fine-meshed sieve into a bowl or large measure with a pouring lip. Stir in:
1/4 tsp vanilla or scraped seeds from one 1" piece of vanilla bean
Pour into 5 6-ounce custard cups or ramekins. Dust with:
Freshly grated or ground nutmeg
Bake the custards in a water bath* until set but still quivery in the center when the cups are shaken, 40-60 minutes. let cool for 30 min, refrigerate until cold, and serve with:
Pure maple Syrup, berries, Caramel Syrup, or a fruit sauce
*Water Bath:take roasting pan big enough to fit all the custards. put either a cake rack, or a dishtowel, or even some paper toweld, and line the bottom (to insulate the bottom of the custards). Arrange custards so that they don't touch each other or the sides of the pan. Put pan in oven and then fill it so the water comes 1/2 to 2/3 up the sides of the custard cups. YOu can pour the water first if you like, the key thing is not to get any on the custards!
hungry
(no subject)