Happy Easter, I hope everyone has a good day. I am not a real celebratory type of guy when it comes to these holidays. The main reason being the people I would like to celebrate it with either, do so with their mom, (my ex), a celebration I am happily not invited to. or they live two states away and are probably working anyway.
Despite my reasons for not caring about the holiday I was watching a cooking show the other day “Simply Delicioso” with Ingrid Hoffman. She fixed up a dessert that was custard like but there was no baking involved and it only needed five main ingredients. (count salt as one of the main ingredients a pinch can enhance the flavor of just about anything). The rest of the ingredients listed are for flavor. I am sure with a little imagination and some luck you could come up with variations.
- 5 cups milk
- 4 strips orange zest
- 2 cinnamon sticks
- Pinch salt
- 8 large egg yolks
- 1 cup sugar, plus extra for caramelizing
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
Special equipment: 10 (5-ounce) ramekins
In a medium saucepan, bring the milk, orange zest, cinnamon sticks, and salt to a boil then reduce the heat to low and simmer for 3 minutes to infuse flavors. In a large bowl, whisk the egg yolks with the 1 cup of sugar until pale and fluffy. Whisk the cornstarch with 1/2 cup water to make a slurry and whisk until thoroughly combined.
Remove and discard the orange zest and cinnamon sticks from the milk. Whisking constantly, gradually add the milk to the egg yolk mixture. Return the mixture to thesaucepan and bring to a simmer over medium heat, whisking constantly to thicken, about 3 to 5 minutes. Strain the custard into a large bowl and whisk in the vanilla. Divide the custard between 10 (5-ounce) ramekins and smooth the surfaces. Cool the custards slightly, then cover the ramekins with theplastic wrap and refrigerate them until the custard is cold, at least 8 or up to 24 hours