Almond Custard with Poached Dried Fruit Recipe
Ingredients
| Milk | 1 1/2 Cup (16 tbs) | |
| Half and Half | 3/4 Cup (16 tbs) | |
| Sugar | 1 2/3 Cup (16 tbs) | |
| Vanilla bean | 1/2 Inch | |
| Almond extract | 1/2 Teaspoon | |
| Eggs | 3 | |
| Egg yolks | 2 | |
| 1/4 cup plus 3 tablespoons water | ||
| Lemon juice | 1/4 Teaspoon | |
| Poached Dried Fruit | ||
Directions
In a heavy, medium saucepan, combine the milk, half-and-half, and 2/3 cup of the sugar.
Split the vanilla bean in half and scrape out the seeds.
Add the seeds and the pod to the milk mixture.
Bring to a simmer, stirring until the sugar dissolves.
Remove the pan from heat, and add the almond extract.
Let cool to lukewarm In a large bowl, whisk the eggs and egg yolks together.
Whisk in half of the warm milk mixture.
Whisk in the remaining milk mixture.
Cover and refrigerate for at least 2 to 3 hours.
Preheat the oven to 350° F.
In a heavy, small saucepan, heat the remaining 1 cup of sugar in a saucepan with the 1/4 cup water and the lemon juice over low heat until the sugar is dissolved.
Increase heat and boil without stirring until the mixture turns a deep brown, swirling the pan and occasionally brushing down the sides with a wet pastry brush to dissolve any crystals clinging to the sides of the pan.
Add the 3 tablespoons water to the caramel and stir over low heat until any hard bits are dissolved.
Immediately divide the caramel evenly among 6 custard cups.
Quickly swirl the cups to coat them with the caramel part way up the sides of the cup.
Pour the custard mixture into the prepared cups and place them in a baking dish.
Add enough hot water to come halfway up the sides of the cups.
Cover the entire container tightly with aluminum foil.
Place the pan in the oven and bake for about 40 minutes, or until the center of the custard moves only slightly.
Remove the custards from the water bath.
Refrigerate for at least 2 hours before serving.
To serve, run a sharp knife around the edges of each cup.
Turn each custard out onto a chilled plate.
Garnish with the poached fruit.
Split the vanilla bean in half and scrape out the seeds.
Add the seeds and the pod to the milk mixture.
Bring to a simmer, stirring until the sugar dissolves.
Remove the pan from heat, and add the almond extract.
Let cool to lukewarm In a large bowl, whisk the eggs and egg yolks together.
Whisk in half of the warm milk mixture.
Whisk in the remaining milk mixture.
Cover and refrigerate for at least 2 to 3 hours.
Preheat the oven to 350° F.
In a heavy, small saucepan, heat the remaining 1 cup of sugar in a saucepan with the 1/4 cup water and the lemon juice over low heat until the sugar is dissolved.
Increase heat and boil without stirring until the mixture turns a deep brown, swirling the pan and occasionally brushing down the sides with a wet pastry brush to dissolve any crystals clinging to the sides of the pan.
Add the 3 tablespoons water to the caramel and stir over low heat until any hard bits are dissolved.
Immediately divide the caramel evenly among 6 custard cups.
Quickly swirl the cups to coat them with the caramel part way up the sides of the cup.
Pour the custard mixture into the prepared cups and place them in a baking dish.
Add enough hot water to come halfway up the sides of the cups.
Cover the entire container tightly with aluminum foil.
Place the pan in the oven and bake for about 40 minutes, or until the center of the custard moves only slightly.
Remove the custards from the water bath.
Refrigerate for at least 2 hours before serving.
To serve, run a sharp knife around the edges of each cup.
Turn each custard out onto a chilled plate.
Garnish with the poached fruit.
Chef
