Posted on Friday, 30th July 2010 by Grace Massa Langlois
Lately I’ve been on a Donna Hay kick. She was one of the judges on MasterChef Australia this year and I’ve come to really like her and her philosophy on food. She is a beautiful food stylist, I think she could make any dish look spectacular. I purchased my very first Donna Hay cookbook, The Instant Cook, the other day and was lucky enough to find one of her magazines (50th Birthday Issue).
She has so many beautiful dishes featured in this edition of the magazine and when I spotted her recipe for Classic Baked Vanilla Custard Cups (one of my favourite desserts) I thought I would give it a try.
Grand Marnier (orange-flavoured cognac) is one of my favourite liqueurs. According to Wiki it was created in 1880 by Alexandre Marnier-Lapostolle. I use it quite often when baking, especially with chocolate, raspberries, strawberries, and oranges. I find it enhances the flavour of sauces and I especially love using it in custards. At this time of year I always have a fridge full of berries and I knew raspberries paired with the Grand Marnier would be a perfect combination.
Custards are so easy to make and they take very little time. They are also the base for so many different desserts. Once you master a good custard base the possibilities are endless. You can use it as a base in tarts or pastries. It’s also used in many savoury dishes, one being quiche.
Donna’s recipe is a definite winner, the custard was so creamy and absolutely delicious. The fresh, juicy raspberries was so refreshing and the addition of Grand Marnier makes this an elegant dessert for any dinner party.
Baked Grand Marnier® and Raspberry, Vanilla Custard Cups
(Adapted from Donna Hay Magazine)
- 1 pint raspberries
- 2 cups (500 ml) single (pouring) cream
- 1 cup (250 ml) milk
- 1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract
- 2 eggs and 3 egg yolks, extra
- 1/2 cup (110 g) caster (superfine) sugar
- 3 tablespoons Grand Marnier®
- Preheat oven to 150° C (300° F). Place raspberries in the bottom of a 6-cup ovenproof dish or in individual teacups or ramekins, set aside.
- Place the cream, milk, vanilla bean and seeds (or vanilla extract) in a saucepan over high heat until the mixture just comes to the boil. Remove from heat and set aside.
- Place the eggs, extra yolks, and sugar in a medium bowl and whisk until well combined. Gradually add the hot cream mixture to the egg mixture, whisking well to combine. Add Grand Marnier®, whisking well to combine.
- Strain custard into a 1.5 litre-capacity (6 cup) ovenproof dish. If using individual cups (ramekins or teacups) strain custard into a large, heatproof pouring vessel, then pour the custard into 6 X 1 cup-capacity teacups or ramekins.
- Place ovenproof dish (teacups or ramekins) into a water bath (see recipe notes below). If using 6-cup ovenproof dish bake for 1 hour 25 minutes or until just set. If using 6 X 1-cup capacity teacups or ramekins bake for 45 minutes or until just set.
- Remove from the water bath and allow to stand for 15 minutes before serving.
To make a water bath, place a tea towel into a deep-sided baking dish, then place custard dish or individual teacups or ramekins on the tea towel. Pour in enough boiling water to come halfway up the sides of the custard dish or individual teacups or ramekins. This will ensure an evenly cooked custard.
*To ensure I don’t get any water into my custard, after I place the custard dish(es) into the baking dish I pull out my oven rack halfway, place the baking dish on the rack and then I fill with water. I then carefully push the oven rack back into position.
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Tags: after school treat, afternoon tea, baked pudding, dessert, desserts, food, food photography, food photos, fruit, individual dessert, individual desserts, Italian dessert, Italian desserts, pudding, raspberries
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Recipes