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Custard
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Ingredients | |
| 750 ml | milk |
| 1 | vanilla bean, split lengthwise or |
| 1 teaspoon | vanilla bean paste |
| ¼ cup | caster sugar |
| 4 large | eggs, beaten |
| Ground nutmeg | |
1. In a deep 1.5 litre dish combine milk, vanilla bean or paste and sugar.
2. Place rack in steam oven on shelf position 1. Place dish on the rack.
3. Steam 100°C for 3 minutes. If using vanilla bean remove and scrape seeds into milk.
4. Lightly whisk eggs into heated milk and sprinkle with nutmeg.
5. Cover tightly with foil.
6. Steam 90°C for 25 minutes or until set when tested.
7. Uncover. This stops condensation forming on top of custard.
8. Serve at room temperature or chilled.
Serves 4-6
Note: Cooking time will vary according to the size of the dish.
VARIATION
Bread and butter custard, add 3-4 slices of fruit bread to the custard before cooking. Add 5 minutes extra cooking time.
CREME CARAMEL
Make caramel by combining 1 cup sugar with ½ cup water in a small saucepan. Stir on a moderate setting until sugar has dissolved. Increase heat and boil steadily without stirring until a deep golden caramel. Pour caramel into the base of 6-8 individual ramekins. Top with custard mixture. Cover and steam 90°C for 20 minutes or until set when tested.
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