Custard With Fruit Recipe
Ingredients
| Egg yolks | 5 | |
| Sugar | 1/3 Cup (16 tbs) | |
| Heavy cream | 1 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| 1 pint basket raspberries, rinsed and drained, or strawberries, rinsed and sliced | ||
Directions
1. Place a vegetable steamer or other low rack in a 3 1/2- or 4-quart electric slow cooker that will hold a 1-quart souffle dish. Add 2 1/2 to 3 cups warm tap water to the cooker.
2. In a medium bowl, whisk together the egg yolks and sugar until well blended. Whisk in the cream and vanilla until well mixed. Turn the mixture into a buttered 1-quart souffle dish. Cover with foil. Make two handles by folding two 20- to 22-inch-long pieces of foil lengthwise into quarters and placing them crisscross underneath and up around the souffle dish to use for lifting it in and out of the pot. Place the souffle dish on the rack in the slow cooker.
3. Cover and cook on the high heat setting about 1 3/4 to 2 hours, or until the pudding is set and a knife inserted in the center comes out clean. Using the foil handles, carefully lift the dish out of the cooker. Cool to room temperature, then cover with plastic wrap and refrigerate until well chilled.
2. In a medium bowl, whisk together the egg yolks and sugar until well blended. Whisk in the cream and vanilla until well mixed. Turn the mixture into a buttered 1-quart souffle dish. Cover with foil. Make two handles by folding two 20- to 22-inch-long pieces of foil lengthwise into quarters and placing them crisscross underneath and up around the souffle dish to use for lifting it in and out of the pot. Place the souffle dish on the rack in the slow cooker.
3. Cover and cook on the high heat setting about 1 3/4 to 2 hours, or until the pudding is set and a knife inserted in the center comes out clean. Using the foil handles, carefully lift the dish out of the cooker. Cool to room temperature, then cover with plastic wrap and refrigerate until well chilled.
Chef
