NEED:
2 cups milk
1/4 cup whipping cream
1 teaspoon vanilla bean paste
peel of one orange (use potato peeler to make long strips)
1/4 teaspoon ground cardamom
1/3 cup honey
4 large egg yolks
1 whole large egg
ramekins
Compote;
1 punnet strawberries, sliced
2 oranges, peel and white pith removed
1 tablespoon honey
1/4 teaspoon ground cardamom
14 small ramekinsDO:
Combine 2 cups milk, whipping cream, vanilla bean paste, orange peel strips,
ground cardamom and salt in heavy small saucepan.
Cook mixture on Induction 6 until tiny bubbles appear around edge of saucepan.
Remove saucepan from heat, add honey and stir until honey melts.
Using fork, beat egg yolks and whole egg in medium bowl just until blended.
Gradually mix hot milk mixture into egg mixture.
Pour custard into ramekins.
Process in steam oven for 25 minutes or until custard is set in middle.
Cover custards and refrigerate until well chilled, about 4 hours.
(Can be made 1 day ahead.)
For Compote:
Place sliced strawberries in medium bowl.
Using small sharp knife, hold oranges over same bowl and
cut to release segments, allowing juice and segments to fall into bowl.
Mix in 1 tablespoon honey and ground cardamom.
Place custards in dishes on plates. SERVE:
Top with compote and whipped cream if necessary.
