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Three Lessons, Six Creations (Part 4) - Stirred custard, Baked custard

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Stirred custard

Description: Stirred custard

Custard is the base for some favorite treats and it’s much tastier when it’s homemade. Master these simple steps to custard perfection!

Makes 11/2 cups; Prep time 5 minutes; Cooking time 20 minutes

·         11/2 cups milk

·         2 tablespoons caster sugar, divided

·         1 vanilla bean, split lengthwise

·         4 egg yolks

·         2 tablespoons brandy

1.    In a medium saucepan, combine milk, half of the sugar, and vanilla bean. Stir over medium heat boiling point is reached (do not boil). In a heatproof bowl, whisk yolks and remaining sugar together. Pour hot milk into egg mixture in a thin, steady stream, whisking constantly.

2.    Place bowl over a saucepan of gently simmering water. Cook, stirring constantly, for 15 to 20 minutes or until mixture thickens and coats the back of a wooden spoon. Stir in brandy. Serve warm, or cover surface with plastic wrap to prevent a skin from forming. Chill until needed.

Tip

When making the custard, be careful not to let the custard mixture boil or it will curdle and separate. You can also substitute your favorite liqueur for the brandy.

Baked custard

Description: Baked custard

For a quick, delicious dessert, simply divide the custard into ramekins and bake!

Makes 5  Prep time 10 minutes  Cooking time 30 minutes

·         2 cups cream

·         5 eggs

·         1 cup milk

·         1/3 cup caster sugar

·         1 teaspoon vanilla extract

1.    Preheat oven to 3500F. Place 6 (3/4-cup) ovenproof ramekins on a large baking pan. In a medium bowl, beat cream, eggs, milk, sugar, and vanilla together until well combined. Pour mixture evenly into ramekins. Sprinkle custards with cinnamon.

2.    Add enough boiling water to come halfway up the sides of the ramekins. Bake for 25 to 30 minutes or until custards are golden and just set.

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