Steamed Vanilla Bean Custard
ingredients
all
180 gm (2/3 cup plus 2 tablespoons) granulated sugar
1 ½ (6 1/3 cups) whole milk
2 each vanilla beans
split and scraped
12 whole eggs
Hot water for steaming
cookware
  • Espresso cups or ramekins
  • Deep hotel pan
1
Preheat oven to 325F.
2
In a sauce pot over medium heat, stir the sugar into the milk until completely dissolved. Add the vanilla bean with its seeds. Do not boil. Turn off and let cool completely.
3
In a separate bowl, beat the eggs, then whisk into the cooled milk mixture. Strain the custard base through a fine-mesh sieve to remove any foam.
4
Gently divide custard into espresso cups (fill 3/4 of the way), pouring carefully to avoid creating any bubbles. Place cups in a deep hotel pan or large pot. Carefully pour the hot water into the pan - enough to come 3/4 of the way up the sides of the cups (this is called a bain-marie and will help the custard cook more evenly). Cover the pan tightly with foil.
5
Bake in the oven, checking every 15 minutes. They can take anywhere from 15 - 45 minutes, depending on the size of your baking vessel. Custards are done when the edges are just set and the center is still jiggly, but no longer liquid (or when a thermometer reads 160F when inserted into the custard). Remove foil and carefully remove cups from the water bath. They can be served warm, or let cool and serve chilled.