by boulangere
View
my 104 recipes »
Photo by boulangere
boulangere's Notes:
Expand8 ounces milk (preferably whole) Ask a question about this ingredient
8 ounces heavy cream Ask a question about this ingredient
1” piece of ginger, peeled, cut into 4 slices Ask a question about this ingredient
4 pods green cardamom, crushed Ask a question about this ingredient
1 stick cinnamon Ask a question about this ingredient
1 chile de arbol, broken Ask a question about this ingredient
4 egg yolks Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1/4 teaspoon sea or kosher salt Ask a question about this ingredient
4 ounces milk chocolate Ask a question about this ingredient
1 ounce semi-sweet chocolate with cayenne Ask a question about this ingredient
Preheat oven to 325 degrees. Set a pan containing a quart of water on the stove to heat.
Ask a question about this stepPour milk and cream into a stainless steel saucepan. Add ginger, cardamom, cinnamon, and the chile de arbol. Stir, then set over medium heat. Bring to a scald, then remove from heat and put a lid on the pot. Let spices steep for 30 minutes.
Ask a question about this stepWhisk egg yolks together in a mixing bowl. Add the salt to the sugar, and add them to the yolks in a slow, steady stream, whisking continuously.
Ask a question about this stepBreak milk chocolate into pieces and place in a separate mixing bowl. Set a strainer over the bowl. Strain the milk and cream mixture into this bowl and let sit for one minute for the chocolate to melt. Discard spices. Stir mixture with a spatula to completely incorporate melted chocolate.
Ask a question about this stepTemper chocolate mixture into the eggs and sugar by pouring in a slow, steady stream, and whisking all the while.
Ask a question about this stepDivide among 4 ramekins. Break the piece of cayenne-chocolate into 4 sections. Drop one into each of the ramekins. This is going to put a little surprise down in the middle of your custards.
Ask a question about this stepSet the ramekins on a baking sheet with 4 sides. Set the baking sheet in the oven. Pour the hot water into a large measuring cup or pitcher. Use that to pour hot water into the baking sheet so that it comes almost to the lip. Set a second baking sheet on top of the ramekins. This will prevent the custard from forming a skin on the surface.
Ask a question about this stepBake custards for 35-40 minutes. When done, they should still be a bit jiggly. I use a canning jar lifter to remove the custards from the oven. Don't try to lift the baking sheet full of hot water out of the oven until the water has cooled. Leave the door ajar, and the water should be cool enough to safely handle within a half hour or so.
Ask a question about this stepCool before serving, but it need not be refrigerator-cold. The custard will have more flavor if it's closer to room temperature. Top with a splosh of whipped cream.
Ask a question about this stepYou are too funny. Enjoy!
That's a very technical term, you know.
Ah, yes, the glugg. Works well with honey, too.
You cornered the market on descriptive cooking terms, they have become part of my vocabulary now.
Thank you, Bevi!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Making this tonight. Oscar night. With splosh and glugg.