Ingredients
-
5
-
1/4
-
1
-
1
-
1/2
-
2
-
1/2
-
-
-
-
-
-
-
-
Directions
Filled Custard with Fresh Fruit,This simple custard is great with sliced strawberries, bananas or other sliced fruit for a simple summer desert. The custard recipe was originally printed in Bon Appetit (May 1984) for 2 portions, but is very easy to double or adjust for number of portions you need. Refrigeration time is at least four hours.,Very good, very thick custard. This reminded me in a way of panacotta – it is very firm, yet tender. It has a very subtle flavor – I think next time I would scrape in some vanilla seeds as well to punch up the vanilla flavor. We enjoyed this with fresh sliced strawberries on top and a sprinkling of sugar.
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Steps
|
1
Done
|
Combine Sugar, Cornstarch and Nutmeg in Top of Double Boiler. |
|
2
Done
|
Gradually Whisk in Milk, Half and Half, Yolks and Vanilla Until Smooth. |
|
3
Done
|
Set Over Simmering Water. |
|
4
Done
|
Stir Until Thick (10 Minutes). |
|
5
Done
|
Cover and Continue Cooking 10 Minutes. |
|
6
Done
|
Spoon Custard Into Two 1-Cup Molds. |
|
7
Done
|
Refrigerate Until Firm, About 4 Hours. |
|
8
Done
|
Invert Custard Onto Plates. |
|
9
Done
|
Top With Fresh Fruit. |
