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| SUGGESTION OF THE WEEK | |||
| CUSTARD
DESSERT WITH MULBERRIES Ingredients : ½ liter [17 fl oz] milk / 4 eggs + 2 egg yolks / 80 gr [3 oz] sugar / 1 vanilla bean / 4 Tbspoons mulberry syrup or liquor / fresh mulberries and raspberries (250 gr / ½ lb or more) / a few leaves of fresh mint / unsalted butter for tin. - Butter a brioche tin ; preheat oven at 180°C / 350°F. - Pour the milk in a saucepan, add 30 gr [ 1 oz] sugar and the vanilla bean cut in 2 halves length wise ; slowly bring to the boil and leave for 5 minutes ; take the vanilla bean out. - Beat the eggs and egg yolks with the left sugar until it gets clearer. Pour slowly the milk while whisking ; finally add the syrup and pour the preparation into the tin. - Bake in oven in a bain-marie for 50 minutes then take the tin out from the oven. Let it cool down and then take the cream out of the tin ("renversée" means "upside down" ! so turn it upside down on a plate…) - Refrigerate the cream before serving and decorate it with fresh berries and mint leaves… |
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Food and Cook