Custards

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Classic Creme Brulee Tartlets

Ingredients
2 cups heavy cream
1 vanilla bean (or one teaspoon vanilla)
6 egg yolks
1/2 cup sugar
1 1/2 tablespoons cold, unsalted, butter, cut into small pieces

Steps
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1. ​Put the cream and vanilla in a heavy saucepan and bring to a boil. 
2. Reduce the heat and simmer the mixture occasionally. Set aside. 
3. Combine the egg yolks and 1/4 cup of the sugar and whisk together in a bowl over simmering water until pale and fluffy. The mixture should become dense, but it must not scramble; be sure that the heat is not too high. 
4. Whisking contstantly, strain the cream into the egg-sugar mixture.
5. Continue cooking over simmering water for aproximately 10 minutes, ot until the mixture thickens and coats the back of a spoon. Take care not to overcook, or the mixture will separate.
6. Remove from the heat and quickly whisk in the butter.
7. Cover with plastic wrap placed directly ont he custard and let cool to room temperature.
8. Spoon the custard evenly into the tarlet dishes and refrigerate for at least 4 hours, until the custard is set. 
9. Immediately before serving, spinrkle a small amount of sugar on top of each custard tarlet and carmelize. A propane torch on low can be used to accomplish this or simply place the tarlets briefly under a broiler - just be sure to keep a close eye on them. 

If you wish, add fresh seasonal berries on top. 
Other varations including trying 1@ teaspsoon of freshly grated nutmeg or mace. 
Make a ginger creme brulee by simmering 2 ounces peeled and grated fresh ginger with the heavy cream and vanilla bean. 

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​SAVORY CHANTERELLE BUDINO AND CHANTERELLE-WALNUT PATE OVER MIXED BABY SALAD GREENS ​

​Attrributed to Barabara Lee, as found at http://www.marxfoods.com/Chanterelle-Mushroom-Recipes#recipe32.

Chanterelles and cream pair nicely in this recipe. Serve atop mixed baby greens dressed in a light balsamic-Dijon vinaigrette. Optionally sprinkle of chopped apricots as a nod to the aroma of fresh chanterelle, I didn't do this in my recipe and the flavors were still great. 

Budino is the Italian word for custard or pudding, but can also be in sweet, soft dish. The one below has a tendency to lean more towards savory rather than sweet with the exception of the sweetness of the cream. ​

Budino
2 tablespoons extra-virgin olive oil
6 ounces wild golden chanterelle mushrooms, cleaned and coarsely chopped
2 teaspoons chopped fresh basil leaves
1 clove fresh garlic, minced
1/2 teaspoon salt
4 large eggs
2 cups light cream
Water for water bath (see directions below)

In a large skillet over medium heat, heat olive oil. Add mushrooms, basil, garlic and salt. Saute 5 minutes, stirring often. Remove from heat and allow to cool. The original recipe recommended using 6 ovenproof ramekins or custard cups, but I decided to short cut the effort and used 2 small casserole dishes as shown in the above photo. 

Grease the dishes and then divide mushroom mixture evenly on bottoms of ramekins or cups. Place ramekins in a baking dish large enough to hold them without touching each other. Preheat oven to 325F. In a medium mixing bowl, whisk eggs and cream until well blended. Pour slowly over mushrooms, giving each ramekin an equal amount of egg/cream mix. Heat a quart of water to boiling in a tea kettle or similar. Pour hot water around ramekins in dish until water level equals level of budino inside. Bake for 25 minutes, then check to see if budino is set in center. If not, bake for 5 to 10 minutes longer, checking every 5 minutes. Budino is done when sides are set and center moves ever so slightly when shaken gently. When done, remove from water bath and cool to room temperature on rack. Cover and refrigerate for 2 hours or up to 1 day before service. Serving instructions are listed after the recipe below.

Chanterelle-Walnut Pate
2-1/2 tablespoons butter
2/3 cup wild golden chanterelle mushrooms, cleaned and sliced
1/4 cup chopped shallots
1 small clove fresh garlic, minced
1/2 cup toasted walnut pieces
1 tablespoon walnut oil
1/2 teaspoon salt
1 teaspoon orange zest

In a large skillet over medium heat, melt butter. Add mushrooms, shallots and garlic. Saute 7-10 minutes, stirring often, until mix is just browning and any liquids given off have evaporated. Place walnuts, oil, salt and zest in a food processor and process until a paste has formed. Add mushroom mix when it is done and blend until almost smooth. Place in a 1-1/2 cup mold or bowl and refrigerate just until cool. Serving instructions are listed below.

Salad
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped dried apricots
4 cups mixed baby salad greens
12 cocktail-size slices of assorted artisanal breads, lightly toasted

In a small mixing bowl, whisk balsamic vinegar and Dijon mustard. Slowly add olive oil, whisking constantly, until dressing is creamy. At time of service, toss dressing with apricots (if used) and greens. Divide evenly on 6 serving plate. Run a knife around edges of ramekins and invert on middle of serving plate to unmold. If casserole dishes were used, invert and cut the boudin into triangles as shown below. Spread pate on toasts and place 2 toasts on each plate. Serves 6.

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Baked Custard

When you are looking for ways to use milk and eggs, this is a great, easy-to-make dessert that is sure to please everyone. This versatile baseline recipe can skip the cinnamon and you can pure cajeta over the top, or substitute vanilla for cinnamon and nutmeg. This dish can be served warm or cold. Top with whipped cream, berries, a sprig of mint or basil leaves as desired. It is best to consume the custard within 24 hours of preparation 

Ingredients
2 cups milk, cream or a mixture
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg(or ground)
2 eggs, plus 2 egg yolks
Salt
1/2 cup sugar

Steps

1. As you will bake the custard in a water bath, find a baking dish large enough that your custard pan or custard cups will fit into. Ideally the pan should be at least 2 inches deep. 
2. Put a pot or kettle or water on the stove to boil 
3. Put the milk, cinnamon and half the nutmeg in a saucepan over medium heat. Cook until it just begins to steam.
4. Heat the oven to 300 degrees. 
5. Using a whisk, beat the eggs and yolks wit the salt and sugar until pale yellow and fairly thick.
6. Gradually add the cream to the egg mixture, stirring constantly. Pour the mixture into an oven proof baking dish or custard cups and sprinkle with the remaining nutmeg,
7. Put the dish or cups in a baking pan and pour the hot water into the baking pan to within about 1 inch of the top of the custard pan or cups. 
8. Bake until the mixture is not quite set. It should be wobbly in the center. This will take about 20 minutes in the baking dish and 30 in the cups. 

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