Muscovado Custards Food
MUSCOVADO CUSTARDS
Taken from 'Waitrose Food' magazine - these easy custards perfectly highlight the fudgy intensity of both dark sugars used. But the best thing about this pudding? its complexity of flavour comes from the ingredients rather than any complicated culinary techniques - per serving 233 kcals/20g fat/12g saturated fat/0.1 salt/11g sugars
Provided by McCarthy
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 150C/Gas 2. In a small heavy-based pan warm the cream, muscovado sugar, molasses sugar and salt over a medium-low heat, stirring until the sugar has dissolved. Remove from the heat.
- In a large mixing bowl, beat the egg yolks and slowly whisk in the hot cream mixure with the vanilla extract. Strain into a jug and then pour into 4 x 120ml ramekins,.
- Place the ramekins in a deep roasting tin, fill the tin with boiling water until it comes to about a third of the way up the sides of the ramekins. Put in the oven. Cook for 10-15 minutes until the custards are just set but still wobble slightly in the middle (they will set further on cooling) remove from the tin. Chill for at least 3 hours before serving.
Nutrition Facts : Calories 390.9, Fat 32.8, SaturatedFat 19.2, Cholesterol 314.6, Sodium 189.9, Carbohydrate 21.1, Sugar 18.3, Protein 4.3
BUTTERSCOTCH POTS DE CRèME
Provided by M. J. Adams
Categories Milk/Cream Egg Dessert Bake Kid-Friendly Vanilla Ramekin Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 300°F.
- Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
- Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
- Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.
- Divide custard among ramekins. Arrange ramekins in a small roasting pan and bake in a hot water bath , uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. Transfer ramekins to a rack with tongs and cool to warm or room temperature. Pots de crème will continue to set as they cool.
- *Available at specialty foods shops and Dean & DeLuca (800-999-0306).
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