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GINGER VANILLA CUSTARD
BASE
Makes 5 cups
Combine cream, milk, ginger, and vanilla bean in a
saucepan over medium heat, and heat until just under
scalding—approximately 170ºF. While the cream mixture is heating, in a
separate bowl whisk together the yolks, whole eggs, and sugar. When the
cream mixture has reached the appropriate temperature, temper the yolk
mixture by adding a small amount of the hot cream and whisking to warm
eggs. Add the heated egg mixture back into the milk and cream mixture
and stir to combine. Pour custard base into a metal container and place
in an ice bath, stirring occasionally, then place in the refrigerator.
It is best to let the base sit overnight to develop a more intense
flavor from vanilla and ginger. Strain the next day or when cold. Store
in a container, covered, for 3 to 5 days (depending on the freshness of
milk and cream). 31⁄2 cups heavy cream
This easy custard
base gets
its great flavor from fresh ginger
and vanilla beans. While not scientifically
proven, I believe that custard is the most
versatile and popular dessert: ice cream,
crème brûlée, flan, crème caramel, bread
pudding . . . they all use custard in some
form. Here are four different but
equally tasty desserts that
feature this master.
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Ginger Vanilla Custard Base
Ginger Vanilla Crème
Brûlée
Coffee Cake Bread Pudding
Stone Fruit Clafoutis
Joanne Chang’s
Profiteroles with Ginger-Vanilla Cream
RECOMMENDED BEVERAGES
Duck Walk Vineyards,
Blueberry Port
Where: Maine
Style: This port is made with handpicked blueberries from Maine that
are small, concentrated, and bursting with flavor, producing a port wine
that has intense fruit flavors and is perfect with desserts, especially ones
featuring fruit like the Stone fruit Clafoutis.
Jabolet Muscat Beaumes de
Venise
Where : Rhone Valley, France
Grape: Muscat
Style: This wine has a pale golden hue and intense fruity and floral
aromas. It is full-bodied with lingering fruity aromas and a lemontinged
finish. It is wonderful with creamy desserts like crème brûlée.
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