Thursday, November 19, 2009
Custard and shortcake with berries
Under these berries lies a delicious little secret . . . . .
Now this is one of the most heavenly desserts I have ever put together. This is because I have combined two of my favorite desserts, strawberry shortcake and creme brulee.
First you must make the custard for the base.
4 c heavy cream
3/4 c sugar
7 egg yolks
1 1/2 t vanilla or one vanilla bean scraped (I used the bean)
Preheat your oven to 325 degrees and get some water boiling. Meanwhile. In a sauce pan heat the cream (first add the vanilla) till just before it boils (its ok if it boils, no biggie). While the cream is heating up beat together the sugar and eggs till the eggs lighten in color and it is smooth. When the cream is hot, ladle the cream into the eggs very slowing while stirring. you want to temper the eggs and not create scrambled eggs. If you introduce the heat slowly, that is called tempering. Once all the cream is combined run it through a fine sieve to get out any accidental scrambles. Pour into six ramekins evenly. Place into a roasting pan. Place in the oven and add the boiling water in the pan. Be careful not to splash water into the ramekins. Insure the water reaches half way up the ramekins. Bake for about 40-45 minutes. The custard should look set but be slightly wiggly in the middle.
Once they are done, let them cook in the fridge for at least two hours, but can be done in a day advance.
Next make the shortcakes.
1 c flour
1/4 c butter
1/4 c sugar
1/4 t salt
1 1/2 baking powder
1/4 c buttermilk
In a food processor (or by hand if you are old school) combine flour sugar, salt and baking powder. Cut in butter by adding it to the flour and pulse a few times with the food processor. Beat the egg and buttermilk together. Add to processor and run until all combine and makes a ball.
Drop dough onto a cookie sheet with a mini ice cream scoop. Bake at 350 for about 15 minutes until light golden and cooked throughout. Cool.
Top custard with a shortcake and top with fresh berries, then top with fresh sweetened whipped cream.