I’m 41 weeks pregnant right now. 41 weeks. That my friends is overdue. I stopped working this week since I passed my due date and sitting at a desk all day was killing my body. And no, I haven’t had the baby yet and no I don’t know when I’m going to and no I’m not being induced anytime soon and yea I’m sick of being pregnant! So let’s all just forget I’m pregnant for a minute(please?!!!) and talk about custard.
I saw this recipe on smitten kitchen’s blog a week or so ago and have been drooling over it ever since. As my husband accurately stated after I made it “you really love creamy desserts don’t you?”. And the answer is yes, yes I do. Puddings, custards, ice creams, creme brûlée, panna cotta. Pretty much anything with cream and some thickening agent makes me quite happy. There’s something so simple and elegant about these types of desserts that I am just fascinated by. It may go back to the habit I had as a child of drinking the creamer cups from every table in every restaurant I encountered.
This custard recipe is simple and quick. There are few ingredients and it sets up fast as well. It will keep for a few days in the fridge however is best eaten the same day or the next day. Any longer and the custard tends to soften up a bit more then I like. This custard would probably also make a pretty fine ice cream base. I doubled the original recipe as I knew I wanted more then it offered, so if you only want a bit go ahead and half the recipe back down. As is this will make 6 servings.
Vanilla Custards with Roasted Berries
Adapted from smitten kitchen
2 cups whole milk
Seeds and pod from 1 vanilla bean
6 large egg yolks
1/2 cup granulated sugar
6 tablespoons all-purpose flour
4 tablespoons unsalted butter
2 cups fresh berries of your choosing
1/4 cup sugar
1 tablespoon honey
1. For the berries: Preheat oven to 375 degrees. In a medium baking dish combine berries, sugar and honey. Roast 12-15 minutes until berries produce juice and wilt down a bit.
2. For the custards: In a medium saucepan combine milk and vanilla bean seeds and pod. Heat over medium until steaming. In another pan whisk together egg yolks and sugar until pale yellow and slightly thickened. Whisk in flour. Strain milk mixture to remove vanilla pod and slowly add to egg mixture whisking constantly, starting with about 1/4 cup at a time. Once thinned add the rest in a slow stream until fully incorporated. Return to heat and cook until bubbles begin to form, whisking constantly. At this point the custard will begin to thicken, continue whisking for 1-2 more minutes and remove from heat. Pour through a metal sieve to remove any lumps. Add butter while still hot and mix throughly. Divide equally among 6 serving dishes, allow to cool slightly and place in the fridge. Let set at least 6 hours. To serve top each custard with 1-2 tablespoons of roasted berries.