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...my journey & experiments in the kitchen

Roman Custard


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Yes, it has been a while since I featured dessert here. I have been ranting about my busy schedules and that meant less baking. Last week though, I made this easy roman custard which literally requires 3 ingredients which are usually part of a pantry on a daily basis and 5 minutes of prep work. Yes, that simple! This is so quick you can present your unexpected guests with an elegant dessert that they will wonder you hardly ever step foot in the kitchen. I made this as part of the Roman Recipe challenge by Natascha.

The Romans made custard, as we would make, except that they omitted vanilla, which the Romans didn’t have. They did however tossed in a dash of ground pepper. Trust me it works! πŸ™‚ Ancient Roman cooks were the first to recognize the binding properties of eggs.

For an everyday custard, roman bakers simmered milk, eggs and honey in a clay pot. The coagulation of egg proteins thickens the milk during baking. They come out quite firm; they can hold their shape when spooned out or turned out. You know the custard is ready when it wobbles in the centre, or when a knife poked near the centre comes out clean.
They will actually cook a little bit more after you remove them from the oven.

The ratio for good custard is usually 1 egg to per cup of milk (250ml) and two tablespoons of sugar. Remember more the sugar, the longer it takes to thicken, and if you increase the number of eggs, the firmer the custard will be. Here in this recipe I used two egg yolks instead of each egg required. I enjoyed making this one and relished eating it even more! I love it hot but cold tastes great as well πŸ™‚ You choose… !

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INGREDIENTS:

500ml or 2 cups milk

85g or 1/4 cup honey or sugar

4 egg yolks

1/4 tsp nutmeg powder

1/4 tsp cinnamon powder

1/4 tsp black pepper powder

METHOD:

  1. Beat the egg yolks and set aside.
  2. Pour the milk and honey /sugar into a bowl and heat.
  3. Remove from heat and add the egg yolks.
  4. Add nutmeg and cinnamon powder and stir well.
  5. Strain the mixture to make sure there are no lumps.
  6. Pour into individual ramekins or into a baking dish.
  7. Create a water bath and bake uncovered at 180ΒΊ C for 1 hour, or until set.
  8. Sprinkle with pepper powder and serve.

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Enjoy this simple dessert! Do try and make this in your kitchen and share your pictures with me if you do. πŸ™‚

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Love & Hugs,

Trupti

 

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