You may also like
Categories:
milk egg yolks sugar cornstarch unsalted butter kosher salt Creme Fraiche raspberries confectioners sugar
Viewed: 72 - Published at: 8 years agoIngredients
- 1 1/2 cups whole milk
- 3 extra-large egg yolks
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 tablespoons plus 1 teaspoon cornstarch, sifted
- 2 tablespoons unsalted butter, cut into small pieces
- A pinch of kosher salt
- 1 cup creme fraiche
- 1 pint raspberries (2 baskets)
- 1 tablespoon confectioners sugar
Method
- In a medium heavy-bottomed pot, bring the milk to a boil, and then turn off the heat.
- Whisk the egg yolks together in a medium bowl, and then whisk in 1/2 cup sugar and the cornstarch.
- Continue whisking until the mixture thickens and is a pale yellow color.
- Slowly whisk in the hot milk, at first a few tablespoons at a time, and then more quickly.
- Return the mixture to the stove, and cook over medium heat, alternating between a whisk and a rubber spatula, until the pastry cream thickens to a puddinglike consistency.
- Remove from the stove, and stir in the butter and salt.
- Transfer the mixture to a bowl.
- Place a piece of plastic wrap on the surface to keep it from forming a skin.
- Poke a few holes in the plastic to let the heat escape.
- Cool in the refrigerator.
- When the custard has cooled, fold in the creme fraiche.
- Preheat the broiler.
- Toss the raspberries with 1 tablespoon granulated sugar, and scatter half of them on the bottom of a 9-by-9-inch (or equivalent) gratin dish.
- Spoon the custard into the dish, and scatter the rest of the berries on top.
- Sift the confectioners sugar over the top, and pass under the broiler for about 7 minutes, until bubbling and gratineed on top.
- Serve the gratin at the table with a big serving spoon.
