Friday, June 1, 2012

Vanilla Maple Custard

You will need a water bath in the oven for this recipe. I like to put my ceramic bowl that the custard will be baked in into the corning ware dish, as I fill it with water, for water displacement. I also leave the water bath in the oven as it preheats (not sure if this is a normal practice, but it makes sense to me).

Foods for assembling:
1.5 cups whole milk
.5 cups heavy cream
3 eggs
2 tsp vanilla
2 TBSP pure maple syrup
.5-.75 tsp pure stevia crystals ( I like Trader Joe's brand-they taste the least bitter to me).
Dash salt (I use Himilayan Pink Sea Salt).

Make your water bath before you begin, preheating it in the oven at 350 F.
Start recipe by heating milk and cream together on stove top at medium heat, whisking occasionally as you go.When slightly boiling and climbing sides of pan or milk rises a little in the middle, turn off and let cool. Skim any skin that forms as it cools (and eat! Cooked milk is yummy...).
Next, while waiting for milk to cook/cool, beat eggs, stevia, salt and vanilla together in a ceramic or oven safe dish (may also use individual custard cups for fancier presentation). Once you are able to stick your finger into the hot milk without getting too badly burned, add a little to the egg mixture, whisking as it streams in(trying to temper eggs a bit-about half a cup milk).  Then add the rest of milk/cream. After that, then whisk in maple syrup.
Place dish(es) into hot oven water bath. Bake for about 20-25 minutes before checking doneness with a butter knife at center. May need a few more minutes if knife doesn't come out cleanly. You can also choose to shut oven off after 20 minutes, leaving custard to cook in residual heat, if desired (woo-hoo! Power saver!) If you do this, let it sit an additional 30 minutes in oven.
Can eat custard hot, cold, for breakfast, for dessert, snack, let a puppy lick it off your toddler's face, etc. I ate mine after lifting weights this afternoon- garnished with Vietnamese cinnamon, nutmeg and raw cream.
Super yum.
P.S. I doubled my recipe and adjusted cook time accordingly, letting it rest in the oven longer.

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