Creating a crowd pleasing and versatile dessert, vanilla custard, is easier with a Miele Combi-steam or Steam Oven. With the simplicity provided by your steam oven, there is no need to create a water bath for a gentle cooking environment. The steam is a natural choice perfect for creamy custards. You'll impress your guests and even yourself with this classic dessert.
Ingredients for Vanilla Bean Custard
1 quart heavy cream
1 vanilla bean, split lengthwise, or 1 tablespoon good quality pure vanilla extract
6 large egg yolks
1 large egg
3/4 cup granulated sugar
fresh blackberries, for garnish (optional)
Ingredients for Blackberry Coulis
12 ounce frozen blackberries
1/4 cup water
1 cup seedless blackberry jam
Directions for Vanilla Bean Custard
- Pour the cream into a heavy saucepan. Using the tip of a knife, split the bean lengthwise, then scrape the seeds free from both sides of the bean if using, into the cream and add the pod (if using vanilla extract, do not add yet). Heat the cream over moderate heat until bubbles began to form around the edge of the pan but do not boil. Remove from the heat and discard the vanilla pod.
- Whisk together the yolks and granulated sugar in a large bowl until well combined. Add hot cream in a slow steady stream, whisking constantly until combined. Pour custard through a fine-mesh sieve into a large measuring cup to remove any lumps and whisk in vanilla extract, if using.
- Divide the custard evenly among twelve 4-ounce custard cups or ramekins. Place ramekins in two perforated steam trays. Carefully slide trays into steam oven. Select STEAM COOKING mode at 190° F. Steam for 35 minutes or until custard are just set in the center. Refrigerate for at least 4 hours or up to 2 days.
Directions for Berry Coulis
- Heat frozen berries, water, and jam in a saucepan. Bring to a boil, lower heat and simmer for 10 minutes or until berries become soft.
- Strain through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Refrigerate sauce until ready to serve.
- Just before serving, pour 1 to 2 tablespoons of blackberry coulis over custard, garnish with fresh blackberries.
The custards can be refrigerated for up to 2 days (cover after the first four hours). Serves 12
To view this cooking video click here