Burnt Custard Preparation
1. In a small bowl, combine the eggs, egg yolks and 1/4 cup plus 1 tablespoon of the sugar. Whisk until well blended. 2. Place the flour in a medium nonstick saucepan. Gradually whisk in 1/2 cup of the milk until smooth. Scrape the seeds from the vanilla bean into the saucepan, then add the bean. Whisk in the remaining 1 1/4 cups milk. 3. Cook over medium heat, stirring frequently, for 3 minutes or until very hot. 4. Whisking constantly, pour about 3/4 cup of the milk mixture into the egg mixture to warm it and keep it from curdling when added. Whisking constantly, add the egg mixture to the milk. Continue cooking, stirring constantly, for 2 minutes or until the mixture comes to a boil. 5. Reduce the heat to medium-low and simmer, stirring constantly, for 5 minutes or until the mixture has thickened. Strain through a very fine sieve into a medium bowl. Pour equal portions into 6 shallow (3 ounce) broulee molds. 6. Allow to cool to room temperature, then refrigerate for at least 2 hours or until the custard is very cold. 7. When ready to serve, move the broiler rack as close to the heating element as possible. Preheat the broiler. 8. Place the custards on a baking sheet. When the broiler is very hot, evenly sprinkle 1 tablespoon of the remaining sugar on top of each custard. Place the custards under the broiler for 1 minute or until the sugar melts and turns very brown. Serve immediately. Yield: 6 servings This recipe copyright C 1998 The French Culinary Institutes Salute to Healthy Cooking. NOTES : From The French Culinary Institutes Salute to Healthy Cooking Recipe by: Good Morning America
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