Real California Recipes Cookbook
It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.
Recipes
1. Preheat oven to 300°F.
2. Over medium heat in a medium heavy-bottomed saucepan, bring milk, cream and sugar just to a boil. Remove from heat; stir in vanilla and let sit for 10 minutes.
3. In medium bowl, with fork, mix together yolks and egg just to break them up without incorporating a lot of air. Slowly add milk mixture, stirring with wooden spoon. Strain mixture through sieve into a pitcher; stir in nutmeg, cloves, and, if desired, rum and brandy. Let mixture rest, without stirring, for 1 minute. Skim off any bubbles or foam remaining on surface.
4. Pour scant 1/2 cup of mixture into six, 4-ounce pots de crème cups or 3-inch ramekins.
5. Set custards in a baking dish; fill dish with very hot tap water to come about two-thirds up sides of cups. If using pot de créme cups, cover with lids; otherwise, cover pan with aluminum foil.
6. Bake 50 to 60 minutes or until custards are set. Remove from oven and water-bath to cooling rack.
7. Cool to room temperature; cover and refrigerate 3 hours or overnight.
8. Serve lightly chilled.