Yield: 6 servings
|1½ cup||Half and half|
|⅓ cup||Whipping cream|
|1||Cinnamon stick; (2-inch)|
|⅛ teaspoon||Ground nutmeg|
|½ teaspoon||Vanilla extract|
Preheat the oven to 300F. Have ready five 5-ounce custard cups and a baking pan in which to set them. In a medium saucepan over medium heat, scald the half-and-half, cream, and cinnamon stick (see Note). Meanwhile, whisk the eggs and yolks in a small bowl. Add the honey, nutmeg, and vanilla and whisk gently until well blended. Remove the cinnamon stick from the hot cream mixture. Slowly pour the hot cream into the honey and egg mixture, whisking gently. Strain through a fine sieve and skim off any foam. Pour the liquid custard mixture into the cups and place them in the baking pan.
Add enough hot water to the pan to come halfway up the sides of the custard cups. This will ensure even setting of the custard. Bake the custards in the bottom third of the oven until barely firm, 30 to 45 minutes. Remove the cups from the pan of water and let cool on a wire rack. Chill and keep covered in the refrigerator until serving. These custards keep up to 4 days, although they are sure to be eaten before that! EACH 215 cals, 15g fat, 61% cff.
NOTE: Scalding milk or cream is bringing it to the temperature just below the boiling point. Tiny bubbles will appear around the edges of the pan, but the milk will not foam. This process is useful in cooking the custards relatively quickly, or to have hot milk for your morning tea or coffee. For ease of cleaning, rinse the pan first with cold water before scalding milk or cream. Serve plain, or top with fresh berries and drizzle with honey.
Recipe from COOKING AT THE NATURAL CAFE IN SANTA FE by Lynn Walters 1992, The Crossing Press.
Natural Cafe, 1494 Cerrillos Road, Santa Fe New Mexico Recipe by: Lynn Walters, Natural Cafe, Santa Fe, NM Converted by MM_Buster v2.0l.