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Name: Spice Infused Custards-Martha Stewart Living
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3 lg Egg yolks; 1/2 c Heavy cream; 1 1/2 c milk; 1 lg Egg; 2 Vanilla beans, split and; 1/3 c Sugar

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INGREDIENTS

3 lg Egg yolks
1/2 c Heavy cream
1 1/2 c milk
1 lg Egg
2 Vanilla beans, split and
1/3 c Sugar

Servings

INSTRUCTIONS

1. Combine milk, cream, and vanilla beans and scrapings in a small saucepan and heat until small bubbles form around the edge. Remove from heat, cover, and let steep for 30 minutes. Strain, discarding vanilla beans. Heat oven to 325. Place a roasting pan in oven and pour in 2 inches of hot water. 2. Whisk together egg, egg yolks, and sugar. Slowly whisk in milk mixture, then strain and skim off any foam. Pour into four 6-oz custard cups and arrange them evenly in roasting pan in oven. The water should reach halfway up the sides of custard cups. Cover roasting pan loosely with foil and bake 30 to 35 minutes. The centers should still quake a little bit when gently shaken. 3. Remove cups from water bath and let cool for 20 minutes, then refrigerate until ready to serve. VARIATIONS: Substitute 3 oz smashed fresh ginger or 1 t ground ginger, 1 cinnamon stick broken into pieces and 1/2 t ground cinnamon, or a pinch of saffron for the vanilla bean. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #033 by John Merkel on Jan 31, 1997.

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Spice Infused Custards-Martha Stewart Living

3 lg Egg yolks
1/2 c Heavy cream
1 1/2 c milk
1 lg Egg
2 Vanilla beans, split and
1/3 c Sugar

1. Combine milk, cream, and vanilla beans and scrapings in a small saucepan  and heat until small bubbles form around the edge. Remove from heat, cover,  and let steep for 30 minutes. Strain, discarding vanilla beans. Heat oven  to 325. Place a roasting pan in oven and pour in 2 inches of hot water.    2. Whisk together egg, egg yolks, and sugar. Slowly whisk in milk mixture,  then strain and skim off any foam. Pour into four 6-oz custard cups and  arrange them evenly in roasting pan in oven. The water should reach halfway  up the sides of custard cups. Cover roasting pan loosely with foil and bake  30 to 35 minutes. The centers should still quake a little bit when gently  shaken.    3. Remove cups from water bath and let cool for 20 minutes, then  refrigerate until ready to serve.    VARIATIONS: Substitute 3 oz smashed fresh ginger or 1 t ground ginger, 1  cinnamon stick broken into pieces and 1/2 t ground cinnamon, or a pinch of  saffron for the vanilla bean.    Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary  Posted to MM-Recipes Digest V4 #033 by John Merkel <jmerk@doitnow.com> on  Jan 31, 1997.

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Nutrition

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Serving Size: 1 Serving (202g)
Recipe Makes: 4 Servings

Calories: 596
Calories from Fat: 308 (52%)

Amt Per Serving		% DV

	Total Fat 34.3g	46 %
	Saturated Fat 13.8g	69 %
	Monounsaturated Fat 14.2g
	Polyunsanturated Fat 4.7g
Cholesterol 1333.8mg		410 %
Sodium 81.5mg		3 %
Potassium 174.4mg		5 %
Total Carbohydrate 54.7g		16 %
	Dietary Fiber 0g	0 %
	Sugars, other 54.7g
Protein 18.8g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 596

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