Julia Childs Vanilla Custard Recipes

JULIA CHILD'S CARAMEL CUSTARD

Julia Child's Caramel Custard image

There are a few tricks to making this delicious custard from Julia Child and Alex Prud'homme, which was featured in The Sunday Times Magazine in 2006. Don't overcook the caramel, and make sure that the baking water only simmers, never boils. When mixing the hot milk into the egg mixture, whisk constantly to avoid curdling the eggs. Individual ramekins can be used in place of a charlotte mold, but dial back the cooking time.

Provided by Julia Child

Categories dessert

Time 2h

Yield Serves 6

Number Of Ingredients 5

Ingredients

1/2 cup plus 2/3 cup sugar
2 cups milk
1 1/2 teaspoons vanilla extract
2 large eggs
4 large egg yolks

Steps:

Preheat the oven to 350 degrees. In a small saucepan, combine 1/2 cup sugar with 1/4 cup water. Bring to a boil over low heat, stirring to dissolve the sugar. Increase the heat to high and cook, without stirring, until the syrup turns a light caramel color. Remove the saucepan from the heat and dip the bottom into cold water to stop the cooking. Pour the caramel into a 4-cup charlotte mold, and tilt so that it covers the bottoms and sides. Let cool.
In a small saucepan, bring the milk and vanilla to a boil. In a heatproof bowl, beat the eggs, egg yolks and cup sugar until blended. Whisking constantly, pour the hot milk into the egg mixture; let rest for a few minutes, then strain. Pour the custard into the caramel-coated mold.
Put the mold in a small but deep baking or roasting pan, and add hot water to come about two-thirds up the sides of the mold. Place the pan on the stove over medium heat, and bring the water to a simmer. Transfer the pan to the oven. (The water should stay at a low simmer at all times; do not let it boil or the custard will overcook.) Bake until a knife inserted into the center of the custard comes out clean, 40 to 50 minutes. Keep the custard in the baking pan until the water cools. Remove from the pan to finish cooling. To serve, run the tip of a knife around the top of the custard to loosen it. Invert a serving platter over the mold and quickly turn it over again. Carefully remove the mold.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 65 milligrams, Sugar 43 grams, TransFat 0 grams

JULIA CHILD'S VANILLA CUSTARD RECIPE

Julia Child's Vanilla Custard Recipe image

Julia Child's Vanilla Custard Recipe - The Best Julia Child French Creme Anglaise Custard Recipe

Provided by Jolene @ Yummy Inspirations

Categories Julia Child Recipes

Time 20m

Number Of Ingredients 4

Ingredients

1 and 3/4 Cups Milk
4 Egg Yolks
1/3 Cup Raw Sugar
1 Tablespoon Vanilla Extract

Steps:

1. Heat the milk in a saucepan over a low heat until just simmering then remove from the heat. 2. In a large bowl, using an electric whisk, beat the egg yolks until smooth and then beat in the sugar. Beat until thick and pale. 3. Continue to beat the egg yolk mixture while carefully and very slowly pouring the boiling milk in. Do it in a slow stream to prevent the eggs from scrambling. 4. Beat the mixture until all of the milk has been poured in and the mixture is smooth. 5. Pour the custard back into the saucepan and place it back onto a low heat. 6. Stir continuously until the custard coats the back of your spoon, taking it off the heat before it reaching simmering point. 7. Once the custard coats the back of your spoon, remove from the heat and continue to whisk for a couple more minutes to help the custard cool down. 8. Pour the custard through a sieve and briefly stir through the vanilla extract.

Nutrition Facts : Calories 156 calories

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