Ingredientes para Vanilla Bean Custard With Sour Cherry Sauce
- Low Fat Milk
- Eggs
- 1/2 cup granulated sugar
- Salt
- 1 vanilla bean, seeds scraped (or 2 tsp vanilla bean paste)
- Cherry Brandy
- Chocolate Sprinkles
- Mint Leaf
- Cherries
- Sweetened Whipped Cream
- 1 cup sour cherries, fresh or frozen, pitted
- Ground Cinnamon
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Cómo preparar Vanilla Bean Custard With Sour Cherry Sauce
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine the heavy cream, milk, sugar, and vanilla bean paste. Heat over medium heat, stirring occasionally, until the sugar dissolves.
- In a separate bowl, whisk together the egg yolks and cornstarch until pale and slightly thickened.
- Temper the egg yolk mixture by slowly whisking in about 1/2 cup of the warm cream mixture. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl to remove any lumps or vanilla bean seeds.
- Divide the custard among ramekins or a baking dish.
- Place the ramekins in a larger baking dish. Pour enough hot water into the larger dish to come halfway up the sides of the ramekins (bain-marie).
- Bake for 30-40 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove from the oven and let cool completely before refrigerating for at least 2 hours.
- While the custard chills, prepare the sour cherry sauce: Combine the sour cherries, sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, or until the cherries have softened and the sauce has thickened slightly.
- Serve the chilled vanilla bean custard topped with the warm sour cherry sauce.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
95g
Fat
17g
Carbs
8g
