Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.
I cannot endure to waste anything so precious as autumnal sunshine by staying in the house. So I have spent almost all the daylight hours in the open air.
~Nathaniel Hawthorne

Sunday, 27 December 2009

Baked Holiday Custard



Okay, I promise you this will be the last mincemeat post I'll do the whole rest of the holidays. I know you are probably getting tired of them, but . . . I do love mincemeat . . . and this is the season of mincemeat afterall . . .



I got to thinking the other day about different ways that I could use up some of those bazillion jars of the stuff that I created, and this idea just popped into my mind.



Imagine a silky vanilla flavoured and slightly spiced custard, floating atop a spicy sweet compote of mincemeat. Ohhhh . . . such beautiful textures and flavours. Each mouthful gives you that wonderfully rich custard flavour and then that lovely spiced fruity mincemeat flavour . . . it goes without saying that you need to use mincemeat that it wholly made with fruit . . . the other kind just doesn't bear thinking about!



This is sooo good. I'm glad I thunk it up . . . and if I didn't, please don't tell me and burst my bubble. I like thinking I invented something, I truly do . . .

Todd ate three of them all by himself . . .



and as for the other three???

I ain't saying . . .



*Baked Holiday Custard*
Serves 6
Printable Recipe

Imagine silky vanilla flavoured custard atop a spicy sweet compote. That's baked vanilla and mincemeat custard. This is fabulous, truly fabulous.

100g golden caster sugar
1 tsp vanilla paste
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
pinch salt
4 large eggs
18 ounces whole cream milk
411g jar of mincemeat
Icing sugar to dust

Preheat the oven to 160*c/325*F. Place 6 large custard cups (6 ounce size) into a large shallow roasting pan. Set aside.

Place the milk along with the vanilla paste, nutmeg and cinnamon into a saucepan and heat just until bubbles appear around the edges. Remove from the heat and let sit for about 15 minutes. In the meantime, whisk the eggs together with the sugar. Whisk a little bit of the heated milk into the egg mixture to temper it, and then whisk the egg mixture into the milk, whisking it all together completely.

Divide the mincemeat evenly between the six custard cups. Pour the liquid mixture over top without disturbing the mincemeat, dividing it equally amongst them. Pour boiling water into the roasting pan to come up about half way up the sides of the custard cups. Place in the heated oven and bake for 35 to 40 minutes, or until the custard jiggles only in the centre when you tap the cup lightly. Remove from the oven and from the roasting pan to a wire rack to cool before eating. Dust with icing sugar and eat at room temperature. Delicious!

Note - I am thinking this would work with all kinds of compotes on the bottom. Next time I think I'll try cherry or rhubarb, or even apple! My tastebuds are tingling just thinking about it!!!

9 comments:

Barb said...

I love mincemeat! I think this sounds so delightful - I love your recipes, you inspire me. Can't wait to try this one!

Chele said...

Do you know you've just solved a huge problem for me! I've also got tons of the stuff that I need to do something with and this is such a great idea. I'm gonna have to steal this recipe from you too!

Amanda said...

These look wonderful Marie! I made Cornish Pasties last night, how fun! They were yummy, but a little dry. Will have to play around with it.

Nathalie said...

Belated Christmas wishes to you and yours. I had submitted a comment earlier but it does not seem to have registered, so I can only send you my best wishes for the new year. I have come across your site recently and have been enjoying it thoroughly since.

Aux délices des gourmets said...

it's so tasty that wants to plunge the spoon
Happy Holidays

Leslie said...

oooooooooooooooooh Yummy!!!!

Julie said...

Well, I would just like to know how anyone could possibly get tired of a recipe that you've created, Marie....I just really don't think it's possible!

This looks SO delicious! You creativity is amazing! Hope you've had a wonderful day--you always make mine better when I've visited you! Much love to you today!

jose manuel said...

Espectacular. Gracias por la receta

Hélène (Cannes) said...

Love this one ! I made too much mincemeat and I now have an easy way to use it ! ;o)
Have a nice day !
Hélène