On a recent visit abroad, my eldest sister brought me some Vanilla beans. No , she didnt shower me with dozens of vanilla beans just 3 of them . Have been saving them to use on something special or make something that really shows off the taste of vanilla. I had this baked custard recipe from the May 2011 issue of Australian Women's Weekly magazine , so decided to try it out.
I didnt change the recipe at all although I like my desert a bit sweet so next time I make this I would probably use 1/2 cup castor sugar instead of 1/3 cup.
Recipe : Baked Custard recipe taken from May 2011 issue of Australian Women's Weekly
1 Vanilla bean
1/2 cup milk
1 1/2 cups cream ( I used whipping cream)
3 egg yolks
1 while egg
1/3 cup castor or fine sugar ( If you like it sweet use 1/2 cup instead)
nutmeg ( to grate on top )
Mix milk and cream in a small saucepan.
Slit the vanilla bean , length wise. Scrape the seeds out, add to milk and cream mixture, along with the slit bean itself.
Place the sauce pan on stove top over a medium high heat and bring to a boil , then simmer 5 minutes. Cool.
Whisk egg yolks and whole egg with the sugar till pale. Add the cooled milk and whisk well. Remove the vanilla bean. (see note)
Pour the mixture into ramekins or to a round oven dish.
Preheat oven to gas mark Place the ramekins in a roasting tray or large baking tray. Fill the tray with boiling water till the water comes to half the size of the ramekins ( do this near the oven so you dont have to walk around with a heavy tray filled with hot water) . Pop into oven.
Bake for 30- 40 minutes. Take it out, remove from baking tray, grate some fresh nutmeg on top , Cool and chill before serving.
Note: Do not throw the used vanilla pod, you can place it inside castor sugar container and you will have vanilla flavored sugar.