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Heidi's Famous Italian Creme Custard
(Or how to look like you are a pastry chef - This is my all time best/favorite dessert. If you don't like it, you aren't my friend anymore.)
Custard:
2 cups half-and-half
5 egg yolks, slightly beaten
1/3 cup sugar
1 teaspoon vanilla or other flavoring
1/8 tsp salt
4 oz. ripe red raspberries (optional)
1. In a small saucepan scald half-and-half over medium-low hear until just bubbly. Remove from heat.
2. Meanwhile, in a mixing bowl mix egg yolks, sugar, vanilla, and salt. Whisk until combined. Add a small amount of the hot half-and-half to temper the eggs. Continue adding the rest of the half and half slowly to the sugar and egg mixture until it is all combined.
4. Line a large rectangular baking pan or roasting pan with a damp dish towel.
3. Place 6 ramikins (6 oz.) in the baking pan. Place 3 or 4 raspberries in the bottom of each ramikin. Pour custard mixture evenly into the ramikins over the rasberries.
4. Add hot water to the baking dish to come about half-way up the outside of the ramikins to create a water bath.
5. Bake custards in a 325 degree oven until a knife inserted in the center comes out clean. About 35-40 minutes.
6. Remove custards from water bath and cool on wire rack. Refrigerate.
To vary the recipe, instead of vanilla use amaretto or grand marnier for different flavors.
Topping:
1 8 oz. package cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
...or a sweetened mascarpone (harder to find).
Top chilled custards with cheese topping. Refrigerate.
When ready to serve, sprinkle each ramikin with a bit of brown sugar on the top and microwave for about 40 seconds, until the custard is warm. Garnish with more fresh raspberries, almond slivers or mint leaves.
It really isn't too hard, though it can seem like it. It is amazing though, and you can make it ahead. I hope someone tries it and loves it as much as I do!
(Or how to look like you are a pastry chef - This is my all time best/favorite dessert. If you don't like it, you aren't my friend anymore.)
Custard:
2 cups half-and-half
5 egg yolks, slightly beaten
1/3 cup sugar
1 teaspoon vanilla or other flavoring
1/8 tsp salt
4 oz. ripe red raspberries (optional)
1. In a small saucepan scald half-and-half over medium-low hear until just bubbly. Remove from heat.
2. Meanwhile, in a mixing bowl mix egg yolks, sugar, vanilla, and salt. Whisk until combined. Add a small amount of the hot half-and-half to temper the eggs. Continue adding the rest of the half and half slowly to the sugar and egg mixture until it is all combined.
4. Line a large rectangular baking pan or roasting pan with a damp dish towel.
3. Place 6 ramikins (6 oz.) in the baking pan. Place 3 or 4 raspberries in the bottom of each ramikin. Pour custard mixture evenly into the ramikins over the rasberries.
4. Add hot water to the baking dish to come about half-way up the outside of the ramikins to create a water bath.
5. Bake custards in a 325 degree oven until a knife inserted in the center comes out clean. About 35-40 minutes.
6. Remove custards from water bath and cool on wire rack. Refrigerate.
To vary the recipe, instead of vanilla use amaretto or grand marnier for different flavors.
Topping:
1 8 oz. package cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
...or a sweetened mascarpone (harder to find).
Top chilled custards with cheese topping. Refrigerate.
When ready to serve, sprinkle each ramikin with a bit of brown sugar on the top and microwave for about 40 seconds, until the custard is warm. Garnish with more fresh raspberries, almond slivers or mint leaves.
It really isn't too hard, though it can seem like it. It is amazing though, and you can make it ahead. I hope someone tries it and loves it as much as I do!
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