This tender custard combines earthy goat’s milk with bright, tangy clementines and warming spices. If you can’t find goat’s milk, you may substitute cow’s milk. Serve warm or chilled. Recipe by Trina Kaufman.
Recipe Ingredient Details:
3 tablespoons honey, divided
2 cups goat's milk, divided
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
whole nutmeg, for grating
4 clementines, divided
Preheat oven to 300˚. In a large mixing bowl, whisk 2½ tablespoons honey in ¼ cup milk.
Add remaining 1¾ cups milk, eggs, cinnamon, vanilla, and a generous pinch of sea salt; whisk until well blended.
Divide evenly among four custard cups and grate a little nutmeg over each. Place cups in a deep, rimmed baking pan; fill baking pan to 1-inch depth with hot water. Bake 1 hour, or until knife inserted into custard centers comes out clean. Remove from pan and let cool.
While custards bake, prepare clementines. Peel three clementines and pull apart segments, leaving membranes intact. Remove as much stringy pith as possible. Cut each segment into small pieces, removing any seeds; set aside. Squeeze juice from remaining clementine into a small bowl. Add remaining ½ tablespoon honey and stir until dissolved. Gently toss clementine segments with honey mixture and let stand, tossing occasionally, until custards are ready. Once custards have cooled, spoon clementine mixture evenly over tops and serve or chill.
Recipe Additional Notes:
PER SERVING: 205 cal, 7g fat (2g mono, 1g poly, 4g sat), 119mg chol, 8g protein, 28g carb, 2g fiber, 97mg sodium
Wed, 2012-11-14 15:30