My classmate E. and I promised to bake together Saturday night, and when the time came she had custard cups-- brand-new-- and I had nothing but some eggs (we even had to borrow one of those) and some chocolate chips, so we settled on this custard recipe from the Moosewood and a little Harry Potter V to go along with it. The dark richness of the custard... er paralleled... the scenes from the movie.
There are three variations of this recipe, we made the first.
BITTERSWEET CHOCOLATE CUSTARD
Ingredients:
2 1/2 cups milk (lowfat works just fine)
3/4 to 1 cup semisweet chocolate chips (depending on how deeply chocophilic you are)
4 eggs
1/2 tsp. salt
1 tsp. vanilla extract
Directions:
1) Preheat over to 350F. Have ready six ovenproof custard cups and a 9 x 13 baking pan. (We used just four custard cups and filled them up.)
2) Place the milk and the chocolate chips in a small saucepan. Heat gently, stirring occasionally, until all the chips are melted. Remove from heat and stir until blended. Allow to cool for about 15 minutes.
3) Place the remaining ingredients in a blender or food processor. Add the milk mixture, scraping in all the wayward clumps of chocolate, and whip until frothy.
4) Divide the batter among the custard cups. Place them in the baking pan, and half-fill it with water. Bake 40 to 45 minutes, or until the custards are solid in the center when shaken.
5) Carefully remove the cups from the baking pan. Cool to room temperature, then cover each one tightly with plastic wrap and chill.
MAPLE CUSTARD
1) Omit the chocolate chips. Add 1/3 cup real maple syrup. Optional: Add a dash of cinnamon and nutmeg.
2) Omit step 2 above. Blend all ingredients together as in Step 3 and bake as directed above.
MAPLE-PEACH CUSTARD
1) Make Maple Custard batter. Divide 1 1/2 to 2 cups sliced fresh peaches among the custard cups, pour the custard over the peaches, and bake as directed.
There are three variations of this recipe, we made the first.
BITTERSWEET CHOCOLATE CUSTARD
Ingredients:
2 1/2 cups milk (lowfat works just fine)
3/4 to 1 cup semisweet chocolate chips (depending on how deeply chocophilic you are)
4 eggs
1/2 tsp. salt
1 tsp. vanilla extract
Directions:
1) Preheat over to 350F. Have ready six ovenproof custard cups and a 9 x 13 baking pan. (We used just four custard cups and filled them up.)
2) Place the milk and the chocolate chips in a small saucepan. Heat gently, stirring occasionally, until all the chips are melted. Remove from heat and stir until blended. Allow to cool for about 15 minutes.
3) Place the remaining ingredients in a blender or food processor. Add the milk mixture, scraping in all the wayward clumps of chocolate, and whip until frothy.
4) Divide the batter among the custard cups. Place them in the baking pan, and half-fill it with water. Bake 40 to 45 minutes, or until the custards are solid in the center when shaken.
5) Carefully remove the cups from the baking pan. Cool to room temperature, then cover each one tightly with plastic wrap and chill.
MAPLE CUSTARD
1) Omit the chocolate chips. Add 1/3 cup real maple syrup. Optional: Add a dash of cinnamon and nutmeg.
2) Omit step 2 above. Blend all ingredients together as in Step 3 and bake as directed above.
MAPLE-PEACH CUSTARD
1) Make Maple Custard batter. Divide 1 1/2 to 2 cups sliced fresh peaches among the custard cups, pour the custard over the peaches, and bake as directed.
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