Burnt custard pudding
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Burnt custard pudding
  Custard    Pudding  
Last updated 6/12/2012 1:11:25 AM. Recipe ID 38898. Report a problem with this recipe.
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      Title: Burnt custard pudding
 Categories: Desserts
      Yield: 4 Servings
      3 c  Milk
    1/2    Vanilla bean
           - slit and scraped, -=OR=-
      1 ts -Vanilla extract
      4    Eggs; whole
      2    Egg yolks
      2 tb Flour
    3/4 c  White sugar
    1/4 c  Brown sugar
  COMBINE MILK AND VANILLA in a pot, place over high heat, bring to a
  boil and immediately remove from heat. Remove vanilla bean, dry well
  and store in an airtight plastic bag. You can use a vanilla bean
  about 3 times. Meanwhile, combine eggs, yolks, flour and 1/2 cup of
  white sugar in a mixing bowl and mix well. Slowly pour scalded milk
  over the egg mixture, mixing all the time. Pour this mixture back
  into the pot and place over medium heat. Cook, stirring with a wooden
  spoon, until the mixture thickens, about 10 minutes. Scrape the
  cooked mixture into a bowl and let cool. When cool, cover and place
  in the refrigerator to chill. Not more than 30 minutes before
  serving, mix remaining white sugar together with brown sugar. Divide
  the custard between 4 soup bowls and sprinkle the surface with all
  the sugar. Wipe the bottom of a 6-inch heavy skillet to remove any
  loose debris and place over high heat. When the skillet is very hot,
  use it to burn the surface of the custard. Carefully press the
  surface of each custard with the bottom of the hot skillet. The sugar
  will quickly burn and there will be a lot of smoke. Quickly wipe the
  bottom of the skillet after each custard is burnt and replace on the
  heat for a minute to get it hot. Don't refrigerate custards after
  burning and serve within 30 minutes.

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Recipe ID 38898 (Apr 03, 2005)

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