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Filled Custard With Fresh Fruit

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Ingredients

Adjust Servings:
5 tablespoons sugar
1/4 cup cornstarch
1 pinch nutmeg
1 cup milk
1/2 cup half and half
2 egg yolks room temperature beaten
1/2 teaspoon vanilla
fresh fruit

Nutritional information

392.2
Calories
139 g
Calories From Fat
15.5 g
Total Fat
8.6 g
Saturated Fat
228.3 mg
Cholesterol
93.5mg
Sodium
55.1 g
Carbs
0.2 g
Dietary Fiber
31.8 g
Sugars
8.3 g
Protein
246g
Serving Size (g)
2
Serving Size

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Filled Custard With Fresh Fruit

Features:
    Cuisine:

    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.

    • 50 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    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.

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    Alivia Hughes

    Farm-to-table advocate committed to using only the freshest and most sustainable ingredients.

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