| CREME CATALANE Lemon, Vanilla, and Fennel-Seed Custard _______________________________________________ 2 cups (250 ml) heavy cream, preferably not ultra-pasteurized 1/3 cup (80 ml) milk 1 tablespoon fennel seeds, crushed in mortar with pestle 1 vanilla bean 3 large egg yolks 1/2 cup (65g) sugar Grated zest (peel) of 1 lemon Scald the cream and milk, with the fennel seeds in a medium saucepan over high heat. Remove from the heat, cover, and let infuse for 30 minutes. Preheat the oven to 300 degrees Fahrenheit. Cut the vanilla bean lengthwise in half and, with the aid of a small spoon, scrape out all of the small seeds. Blend the vanilla seeds, egg yolks, sugar, and lemon zest thoroughly in a small bowl. Strain the cream mixture and gradually whisk it into the egg yolk mixture. Pour the flavored cream into six 6-inch (15 cm) round baking dishes. Bake just until the mixture begins to tremble in the middle, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours. Remove from the refrigerator 5 minutes before serving. Excerpted from The Food Lovers Guide to France,* Copyright (c) 1987 by Patricia Wells . Reprinted with permission by Workman Publishing. * Available on the Web. |
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