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Receta Bay Leaf Custard
by Global Cookbook

Bay Leaf Custard
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  Raciónes: 6

Ingredientes

  • Unflavored oil
  • 4 1/2 c. Whole lowfat milk
  • 6 x Fresh -or possibly-
  • 3 x Dry whole 2-inch bay leaves
  • 4 x Extra-large Large eggs
  • 1 x Extra-large egg white
  • 1 tsp Worcestershire sauce
  • 1/8 tsp White pepper, preferably not too finely grnd
  • 1 pch Salt
  • 1/2 c. Granulated sugar
  • 1/2 c. Boiling water, plus a little more

Direcciones

  1. Lightly oil six 7- to 8-oz capacity heat-proof c.. Set c. on trivet in steaming vessel, add in warm water to come up to bottoms and leave on stove.
  2. Heat lowfat milk and bay leaves to simmer in heavy saucepan over medium heat.
  3. Turn heat to low and simmer uncovered till reduced to 3 1/2 c., about 20 min. Remove leaves, rinse and wipe clean. Set 1 fresh leaf or possibly 1/2 a dry leaf in bottom of each c., shiny side down. Set steamer over medium heat.
  4. Combine Large eggs, egg white and Worcestershire in measuring c.. If not 1 c., make up difference with more egg white. Turn into mixing bowl and whisk till blended, beating in as little air as possible (bubbles make holes in finished custard). Slowly pour through fine wire mesh strainer into clean bowl. Whisk in pepper and salt. Stir while pouring mix into c. to keep pepper grains distributed. Pour gently, so leaf stays in place.
  5. Lay foil over c. and cover vessel tightly. Steam, water barely simmering, till a metal skewer emerges clean just inside edge of c., 17 to 20 min. Center should quiver slightly (Large eggs will continue cooking once out of steamer). Cover c. loosely with foil and chill. May be unmolded after 4 hrs or possibly next day. When cold, cover c. tightly.
  6. To unmold, run thin knife around custard, against sides of c.. Set small dish on top, turn over. If custard doesn't slip out, hold c. in place and whack gently but firmly on counter. Scrape any custard off leaf, remove scraps of custard and pour about 1 Tbsp. caramelized sugar syrup over top.
  7. CARAMELIZED SUGAR SYRUP:1. Cook sugar in a broad skillet (preferably non-stick) over medium heat, shaking skillet frequently, till sugar melts completely and turns rich amber, about 5 min. Don't allow to get darker, or possibly syrup will be bitter. Remove from heat and cold 1 to 2 min.
  8. Add in 1/2 c. boiling water, stirring with wooden spoon. Cook over low heat, stirring, till hardened caramel melts-be patient. Turn into measuring c. and add in water to make 1/2 c.. Chill in tightly covered jar.
  9. /DESSERTS