Ingredients with Measurements:
- 2 cups sheep milk
- 1 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- 6 ramekins
- Large baking dish
- Whisk
- Fine mesh strainer
- Saucepan
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a saucepan, heat sheep milk over medium heat until it comes to a simmer. Remove from heat and set aside.
3. In a separate saucepan, melt sugar over medium heat, stirring constantly until it turns into a golden brown caramel.
4. Slowly pour the hot sheep milk into the caramel, whisking constantly until smooth.
5. In a mixing bowl, whisk together egg yolks, vanilla extract, and salt.
6. Slowly pour the caramel mixture into the egg yolk mixture, whisking constantly until well combined.
7. Strain the mixture through a fine mesh strainer to remove any lumps.
8. Divide the mixture evenly among the 6 ramekins.
9. Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
10. Bake for 35-40 minutes or until the custard is set but still slightly jiggly in the center.
11. Remove the ramekins from the water bath and let them cool to room temperature.
12. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
6 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 45g
Protein: 7g
Substitutions for ingredients:
- You can use regular cow's milk instead of sheep milk.
- You can use brown sugar instead of granulated sugar.
Variations:
- Add a pinch of cinnamon or nutmeg to the custard mixture for a warm, cozy flavor.
- Top the custard with whipped cream and a sprinkle of sea salt for a sweet and salty twist.
Tips and tricks:
- Be careful when making the caramel as it can burn easily.
- Make sure to strain the custard mixture to ensure a smooth texture.
- Let the custard 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 custard come to room temperature before serving.
Presentation ideas:
Serve the custard in the ramekins or unmold onto a plate for a more elegant presentation.
Garnishes:
Top with whipped cream, fresh berries, or a sprinkle of sea salt.
Pairings:
Pair with a glass of red wine or a cup of coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a small salad.
Troubleshooting advice:
If the custard is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the custard to the correct temperature to ensure it is safe to eat.
Food history:
Custard has been a popular dessert for centuries, with variations found in many cultures around the world.
Flavor profiles:
This custard is rich and creamy with a sweet caramel flavor.
Serving suggestions:
Serve the custard chilled for a refreshing dessert.
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Taste: Sweet, Creamy, Caramelized, Nutty