Monday, March 22, 2010

Custards Au Caramel

Still on the Domino Sugar Kitchen cookbook. These drawings are priceless! This one sounds really good, though I always have trouble getting the milk scalded rather than burnt.

Custards Au Caramel
1 3/4 cups Domino Granulated Sugar
4 eggs, slightly beaten
1/4 tsp. salt
2 2/3 cups milk, scalded
1 1/4 tsp. vanilla extract
1/8 tsp. nutmeg
Place 1 1/4 cups sugar in thick skillet over medium heat.  Stir continuously until sugar caramelizes into golden brown syrup.  Divide syrup into 6 buttered ceramic custard cups at once.  Rotate cups to coat sides.
Blend remaining 1/2 cup sugar with beaten eggs and salt in mixing bowl.  Stir scalded milk into mixture gradually.  Add extract and nutmeg.  Pour mixture into custard cups.  Set cups in shallow pan of hot water. Bake in moderate oven 350F about 35 minutes or until knife blade comes out clean.  Remove from heat; cool.  Chill; unmold.  Yield:  6 servings.

I'm getting ready to speak with my friend Nick Buron this week about teen library services at the Public Library Association in Portland, OR, but will be sure to pre-schedule the blog so you won't miss any recipes...

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