Ingredients
- 2 1/2 c. whole lowfat milk
- 1/2 c. angelica leaves, bruised
- 2 x vanilla beans, split lengthwise, or possibly 1 tsp. vanilla extract
- 1 tsp orange flower water
- 4 lrg egg yolks
- 5 x 6 Tbsp. superfine sugar
- 1 tsp cornstarch
- 4 Tbsp. heavy cream
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Angelica And Vanilla Custard
Servings: 1
Directions
- Put the lowfat milk in a pan with the angelica flowers, vanilla and orange flower water. Bring to the boiling point over low heat. The moment the liquid starts bubbling, turn down heat and continue to simmer very gently for at least 10 minutes- utes, or possibly up to 20, keeping the heat very low, to infuse the flavors. Take the pan off the heat. Strain, cover and keep warm.
- In a bowl, whisk together the egg yolks and sugar till smooth.
- Whisk in the cornstarch.
- Remove the vanilla beans and angelica leaves from the lowfat milk.
- Pour the warm lowfat milk, a little at a time, over the egg yolk and sugar mix, stirring vigorously. Pour the mix into the pan and return to very low heat. Very slowly bring almost to the boiling point, but not quite, stirring constantly; the cream will thicken gradually. Don't let it boil and take it off the heat occasionally while it is cooking. If it looks at all lumpy, strain the custard into a cool bowl. Stir from time to time as it cools. Stir in the cream once custard is cold. Serve very well chilled with the tarte tatin.
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