Vanilla Custard with Citron Jam
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 24 heures
Cooking time :
Total time :
Repos : 24 heures
Vanilla Custard with Citron Jam for 6 to 8 glass yogurt pots:
- 75 cl whole milk
- 1 vanilla bean, split and scraped, or 2 sachets of vanilla sugar
- 3 whole eggs
- 3 egg yolks
- 115 g granulated sugar
- 150 g citron jam
Progression
1- In a saucepan, add a few drops of water, then pour in the milk and vanilla. Bring to a boil, being careful not to let it stick.
2- In a large bowl, crack the eggs and add the egg yolks. Add the granulated sugar and whisk until well combined. Slowly pour in the milk, whisking gently to avoid creating foam.
3- Preheat your oven to 140°C (th 5).
4- Line up your small pots on the table. In each pot, place a generous spoonful of citron jam at the bottom. Ladle the custard into each pot.
5- In a large shallow dish, place a layer of newspaper at the bottom (this prevents boiling). Arrange your pots in the dish and pour boiling water around them.
6- Bake in the middle of the oven for 45 minutes. Turn off the oven and, after 15 minutes, remove the pots from the water. Let them cool, then refrigerate for at least 24 hours before serving.
2- In a large bowl, crack the eggs and add the egg yolks. Add the granulated sugar and whisk until well combined. Slowly pour in the milk, whisking gently to avoid creating foam.
3- Preheat your oven to 140°C (th 5).
4- Line up your small pots on the table. In each pot, place a generous spoonful of citron jam at the bottom. Ladle the custard into each pot.
5- In a large shallow dish, place a layer of newspaper at the bottom (this prevents boiling). Arrange your pots in the dish and pour boiling water around them.
6- Bake in the middle of the oven for 45 minutes. Turn off the oven and, after 15 minutes, remove the pots from the water. Let them cool, then refrigerate for at least 24 hours before serving.
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