Friday, March 12, 2010
Black Treacle Custard
Half an hour. This is the time you need to prepare this custard, good both as an after-lunch dessert or a pretty energetic breakfast.
Ingredients (serves 4)
1¼ cups of double cream
5 tablespoons of rough brown sugar
3 tablespoons of black treacle
4 egg yolks
1 vanilla stick
Warm the cream together with sugar, black treacle, a stick of vanilla and a couple pinches of salt on low heat until the sugar dissolves. Whisk the egg yolks and add the hot cream mixture. Strain the mixture and pour into 4 ramekins. Preheat the oven to 300F, place the ramekins in a deep roasting tin and fill it with boiling water till about a thrid of the height of the ramekins. Cook for about 20-25 minutes until the custard is just set but still wobble in the center. Let chill for at least one hour before serving.
(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)
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