This festive season, give delicious infused custards a try. Whether you’re baking your custard or steaming it, infusions can elevate your homemade custards like you wouldn’t believe!
Infused custards are essentially flavoured custards where the custard base is infused with various aromatic elements, be it spices, fruits, herbs or other seasonal flavours. Be it baked stirred or steamed, all kinds of custards can be infused with flavours. For baked or steamed custards, the flavouring agent is usually added to the base before heating and the water bath process is particularly helpful in sealing in the flavours. In the case of stirred custards, it's easier to mix in the flavours gradually.
Infusing custard with herbs such as mint, basil, or thyme or spices like cinnamon, nutmeg, cardamom, or cloves is quite easy. The key is to gently heat the cream and milk with the chosen herbs or spices, allowing them to release their flavors before incorporating them into the custard base.
Citrus elements, whether in the form of fruit juice or zest, can also be added to the base mix. Whereas infusing custard with tea leaves or coffee grounds is more nuanced process. This method involves steeping the tea or coffee in the warm cream and milk mixture, creating a custard with a delicate infusion
When it comes to boozy custards, it's better to go for stirred recipes. Once the egg and cream mixture is well combined, stir in your chosen alcohol. Start with a modest amount, such as 1/4 to 1/2 cup, and adjust accordingly But if you're baking your boozy custard, place the ramekins in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the ramekins. This water bath offers consistent infusions
Want to try the infused custard trend this winter? Try these two recipes. While one features a classic vanilla and bourbon infusion, the other has a delightful coffee liqueur twist:
Vanilla Bourbon Infused Custard:
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 vanilla bean, split and scraped
- 1/4 cup good-quality bourbon
- Pinch of salt
Method
- Preheat your oven to 325°F (163°C). Combine the heavy cream, whole milk, scraped vanilla seeds, and the split vanilla bean in a saucepan. Heat the mixture until it just begins to simmer. Remove from heat and let it sit for a few minutes
- In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly. This tempers the eggs, preventing them from curdling.
- Stir in the bourbon, ensuring it is well incorporated into the custard mixture.
- Strain the custard mixture through a fine-mesh sieve or cheesecloth to remove any solids
- Divide the custard mixture among your ramekins or baking dishes. Place the ramekins in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for about 40-50 minutes. Remember you want the custard to set around the edges but be slightly jiggly in the center.
- Remove the custards from the oven and let them cool in the water bath. Refrigerate for at least 4 hours
- Serve the chilled custards with a drizzle of bourbon or a sprinkle of sugar
Coffee Liqueur Infused Custard:
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup coffee liqueur (e.g., Kahlúa)
- 1 teaspoon instant coffee granules (optional, for extra coffee flavor)
- Pinch of salt
Method
- Preheat your oven to 325°F (163°C). Mix the heavy cream, whole milk, coffee liqueur, and instant coffee granules. Heat the mixture until it simmers.
- In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture thickens
- Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
- Strain the custard mixture through a fine-mesh sieve or cheesecloth to ensure a smooth texture.
- Strain the custard mixture through a fine-mesh sieve or cheesecloth to remove any solids
- Divide the custard mixture among your ramekins or baking dishes. Place the ramekins in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for about 40-50 minutes or until the custard is set around the edges but slightly jiggly in the center.
- Remove the custards from the oven and let them cool in the water bath. Refrigerate for at least 4 hours or overnight.
- Serve the chilled custards with a dollop of whipped cream