Spice Infused Custards-martha Stewart Living

Chicken • Beef • Crock Pot • Pork • Dessert •Seafood • Grilling

Home · About Us · Privacy · Contact Us

Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Spice Infused Custards-martha Stewart Living

desserts, herb/spice

1 1/2 cup milk
1/2 cup heavy cream
2 vanilla beans, split and scraped
1 large egg
3 large egg yolks
1/3 cup 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