Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1/2 cup finely chopped birch-leaved pear
Special equipment needed:
- 6 ramekins
- Large mixing bowl
- Whisk
- Saucepan
- Fine-mesh sieve
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a saucepan, combine the heavy cream, whole milk, sugar, ground cardamom, and salt. Heat the mixture over medium heat until it comes to a simmer.
3. In a large mixing bowl, whisk the egg yolks and vanilla extract together.
4. Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
5. Stir in the finely chopped birch-leaved pear.
6. Strain the custard mixture through a fine-mesh sieve into a clean bowl.
7. Divide the custard evenly among the 6 ramekins.
8. Place the ramekins in a large baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins.
9. Bake the custards for 35-40 minutes, or until they are set but still slightly jiggly in the center.
10. Remove the ramekins from the water bath and let them cool to room temperature.
11. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or overnight.
12. To serve, run a knife around the edge of each custard and invert onto a plate.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
325°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 360
Fat: 28g
Carbohydrates: 23g
Protein: 4g
Sodium: 130mg
Sugar: 22g
Substitutions for ingredients:
- You can use any type of pear instead of birch-leaved pear.
- If you don't have ground cardamom, you can use cinnamon or nutmeg instead.
Variations:
- You can add chopped nuts or dried fruit to the custard mixture for added texture.
- You can top the custards with whipped cream or caramel sauce before serving.
Tips and tricks:
- Make sure to strain the custard mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
- Be careful not to overcook the custards, as they will become rubbery and dry.
- Let the custards cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Cover the ramekins with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Let the custards come to room temperature before serving.
Presentation ideas:
Serve the custards on a plate with a drizzle of caramel sauce and a sprinkle of chopped nuts.
Garnishes:
Chopped nuts, caramel sauce, whipped cream
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad, roasted vegetables
Troubleshooting advice:
If the custards are not setting properly, try baking them for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the custards to an internal temperature of 160°F to ensure that they are safe to eat.
Food history:
Custards have been a popular dessert since ancient Roman times, and were often flavored with spices like cinnamon and nutmeg.
Flavor profiles:
Creamy, sweet, with a hint of spice from the cardamom.
Serving suggestions:
Serve the custards chilled or at room temperature.
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