Cream custards
Instructions:
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On a Midwestern dairy farm these were called "cream custards,' designating just that—they were made with cream.
- 2 cups heavy cream;
- 3 tablespoons sugar;
- A dash of salt;
- 4 egg yolks;
- 1 teaspoon vanilla.
- Preheat oven to 325 F. Place 4 custard cups or 6 tiny heatproof pots de creme or demitasse cups in a pan. Heat some water to a boil in a kettle.
- In a saucepan, combine the cream, sugar, and salt. Bring to a simmer, stirring. In a bowl, whisk the egg yolks until mixed. Slowly whisk in the hot cream until blended but not frothy. Stir in the vanilla.
- Pour through a fine-meshed wire strainer into the cups or pots de creme. Place pan with cups in oven, and fill pan halfway with boiling water. Bake custard 25 to 30 minutes, or just until set.
- To check, tap the sides of the cups with a spoon. When custards are done they will have a jellylike shake. Or insert a thin knife into one of the custards and if it comes out just barely clean, it is ready.
- Do not overbake or the custards will separate. Remove pan from oven and set custards aside to cool on a rack.