Bay leaf custard
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Bay leaf custard
  Custard    Dessert  
Last updated 6/12/2012 1:07:36 AM. Recipe ID 33684. Report a problem with this recipe.
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      Title: Bay leaf custard
 Categories: Dessert
      Yield: 6 Servings
           Unflavored oil
  4 1/2 c  Whole milk
      6    Fresh -or-
      3    Dried whole 2-inch bay
      4    Extra-large eggs
      1    Extra-large egg white
      1 ts Worcestershire sauce
    1/8 ts White pepper; preferably not
           -too finely ground
      1 pn Salt

MMMMM------------------CARAMELIZED SUGAR SYRUP-----------------------
    1/2 c  Granulated sugar
    1/2 c  Boiling water; plus a little
  From: Rebecca Radnor 
  Date: 6 Dec 1994 15:08:00 -0500 1. Lightly oil six 7- to 8-ounce
  capacity heat-proof cups. Set cups on trivet in steaming vessel, add
  hot water to come up to bottoms and leave on stove.
  2. Heat milk and bay leaves to simmer in heavy saucepan over medium
  heat. Turn heat to low and simmer uncovered until reduced to 3 1/2
  cups, about 20 minutes. Remove leaves, rinse and wipe clean. Set 1
  fresh leaf or  1/2 a dried leaf in bottom of each cup, shiny side
  down. Set steamer over medium heat.
  3. Combine eggs, egg white and Worcestershire in measuring cup. If
  not 1 cup, make up difference with more egg white. Turn into mixing
  bowl and whisk until blended, beating in as little air as possible
  (bubbles make holes in finished custard). Slowly pour through fine
  wire mesh strainer into clean bowl. Whisk in pepper and salt. Stir
  while pouring mixture into cups to keep pepper grains distributed.
  Pour gently, so leaf stays in place.
  4. Lay foil over cups and cover vessel tightly. Steam, water barely
  simmering, until a metal skewer emerges clean just inside edge of
  cup, 17 to 20 minutes. Center should quiver slightly (eggs will
  continue cooking once out of steamer). Cover cups loosely with foil
  and refrigerate. May be unmolded after 4 hours or next day. When
  cool, cover cups tightly.
  5. To unmold, run thin knife around custard, against sides of cup. Set
  small dish on top, turn over. If custard doesn't slip out, hold cup in
  place and whack gently but firmly on counter. Scrape any custard off
  leaf, remove scraps of custard and pour about 1 tablespoon
  caramelized sugar syrup over top.
  1. Cook sugar in a broad skillet (preferably non-stick) over medium
  heat, shaking skillet frequently, until sugar melts completely and
  turns rich amber, about 5 minutes. Do not allow to get darker, or
  syrup will be bitter. Remove from heat and cool 1 to 2 minutes.
  2. Add  1/2 cup boiling water, stirring with wooden spoon. Cook over
  low heat, stirring, until hardened caramel melts-be patient. Turn into
  measuring cup and add water to make 1/2 cup. Refrigerate in tightly
  covered jar.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 33684 (Apr 03, 2005)

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