BOB & LENORE's COOKBOOK

VANILLA BEAN BAKED CUSTARD

Ingredients:

2 cups heavy cream
3 large egg yolks
1 large egg
1/3 cup sugar
One vanilla bean, split or 1 TBS vanilla bean paste

Method:

Preheat oven to 300°F Heat cream to boiling and then turn off; add vanilla bean and steep for 20 minutes. Meanwhile whisk together yolks, eggs and sugar; strain hot cream and slowly whisk into eggs being careful not to curdle eggs; strain again if necessary. Chill over ice bath or overnight in the refrigerator. In a 5 ounce ramekin or brûlée dish, pour custard leaving 1/8 " space at top. Place in water bath (not boiling water) and bake for 1 hour or until outer edges are set and middle is slightly trembling. Pull out of water bath and cool at room temperature. Chill.

STRAWBERRY RHUBARB SAUCE

Ingredients:

4 stalks rhubarb, 1” dice
2 cups sugar
1 teaspoon vanilla
½ orange zested
2 cups water
2 pint strawberries, diced

Method:

Place rhubarb in medium bowl; place sugar, vanilla, zest, water and strawberries in a medium sauce pan and bring to a boil; pour boiling mixture over rhubarb and allow to sit for approximately 1 hour to become tender; chill for service

TO RECIPES

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