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Glazed Custards with Berries
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 50 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 cup milk
- 1 cup cream (48% fat)
- 1 Vanilla bean
- 3 eggs
- 3 egg yolks
- ⅓ cup sugar
- 1 Tbsp Corn starch
- sugar (for sprinkling)
- To decorate
- Raspberries
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Preparation
Kitchen utensils
1 Small pot, 1 Casserole dish, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 4 Oven-proof ramekins (à 150 ml Inhalt), 1 Brush, 1 Wooden spoon, 1 Fine grater, 1 Rubber gloves, 1 Citrus juicer, 1 Oven rack, 1 Fork
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Butter 4-6 ramekins.
2.
Put the milk, cream (apart from 2 tablespoons) vanilla pod and the scraped-out seeds into a pan and bring to a boil.
3.
Mix the cornflour with the remaining cream, stir into the hot milk and briefly return to a boil. Remove from the heat.
4.
Beat the eggs and egg yolks with the sugar until creamy, but not foamy. Stir in the hot milk. Strain through a sieve into the ramekins.
5.
Place the ramekins in a roasting tin or large baking dish and add enough hot water to come halfway way up the ramekins. Cover with foil and bake for about 30 minutes, until the custards have just set. Leave to cool, then chill in the refrigerator for at least 2 hours.
6.
Heat the grill until very hot. Sprinkle the custards with sugar and put under the grill until the sugar bubbles and caramelises. Alternatively caramelise the sugar with a blowtorch. Decorate with raspberries.
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