Our original idea was to make custard to fill puff pastries, but while making it we realized it was enough of a dessert on its own and maybe too much in a pastry. You can top the custard with blueberries, lemon zest, powdered sugar, raspberries and I’m sure much more.
2 cups heavy cream
1 cup milk
1 vanilla bean, split and scraped or 1 teaspoon vanilla extract
2 eggs and 3 egg yolks
½ cup powder sugar
Preheat oven to 300 degrees F.
Put the cream, milk, vanilla bean and seeds in a saucepan on high until the mixture comes to a start of a boil. Remove from heat and set aside.
Place eggs, extra egg yolks and sugar in a bowl and whisk until combined. Gradually add the hot cream mixture to the egg mixture. Mix well.
Strain custard into small oven safe bowls.
Put water in a large baking pan, deep enough to cover about half the height of the custard bowls. Place the custard bowls in the baking pan and water. The water will cook the custards evenly.
Bake for 1 hour or until set. We used fairly small bowls so it cooked quickly.
Let stand for 15 minutes.
Recipe source: donnahay.com