hemp-milk custard
Aug. 14th, 2012 09:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jinianThis came from buying rosemary and nectarines at the same time and noticing that they smelled right together, and then from wanting to welcome Wim home with a treat, and also from reading Yakitate! Japan extolling the virtues of hempseed (absurdly, as it does everything).
1.5 cups hemp milk
15 leaves fresh rosemary (mine is "Arp", and I used full-grown but still green leaves for maximum resin)
Simmer for 7 minutes, which is how long it took for there to be a strong rosemary smell. The hemp milk also got very sweet and a little particulate.
1/4 c sugar seems kind of too sweet, we'll see
sprinkle of salt (1/8 tsp)
Make sure sugar is dissolved and milk somewhat cool -- maybe 60 C, still too hot to keep your finger in for very long but not going to cook the eggs.
Beat in 4 whole eggs.
Beat some more until all the eggs are well mixed in.
Pour into the four little bowls I molded in pottery class for use in cooking! yes! Or real ramekins or whatever.
If you want to be cute, and why wouldn't you, put a rosemary leaf on top of each one. They only kind of float, but they do stay visible. I guess then if you make different custards before these are gone you'll know which is which.
Cook at 300 F (let's say 275 on the dial, evil oven). Joy of Cooking suggests 50-60 minutes, so maybe 30? Check at 20 minutes and decide to go for 40. Discover that actually that is too done, oops.
It seems one is supposed to bake them in a pan of water. Well, that might have affected things. I do have an evil oven of unreliability, though. Also using more eggs than Joy's recipe probably means more solidification faster.
Dice up some nectarines. You bought good nectarines, right? They're the ones that smell good. Nectarines can feel soft or hard, but it has no bearing on their flavor; the only predictor of good taste is the fragrance. Anyway, about one per cup of custard that you're going to eat. Pile them on while the custard is hot.
If you overcooked the things and there is somehow room in the fridge, stick them in there so they stop overcooking more quickly, since you are too nervous to put your handmade bowls in ice water. They haven't broken yet, but.
Wait for your sweetie to come home from Toor Camp. Serve the custard. Eat the custard. Get too distracted to post about the custard.
Review: The custard's sweetness was matched by its egginess, and thus was really good. However, the attempt at rosemary infusion resulted in a mild and decidedly cooked rosemary flavor that turns out not to be what I had in mind. I knew I didn't want dried rosemary flavor, but I hadn't realized cooking would be wrong too. Can one make rosemary sugar?
1.5 cups hemp milk
15 leaves fresh rosemary (mine is "Arp", and I used full-grown but still green leaves for maximum resin)
Simmer for 7 minutes, which is how long it took for there to be a strong rosemary smell. The hemp milk also got very sweet and a little particulate.
1/4 c sugar seems kind of too sweet, we'll see
sprinkle of salt (1/8 tsp)
Make sure sugar is dissolved and milk somewhat cool -- maybe 60 C, still too hot to keep your finger in for very long but not going to cook the eggs.
Beat in 4 whole eggs.
Beat some more until all the eggs are well mixed in.
Pour into the four little bowls I molded in pottery class for use in cooking! yes! Or real ramekins or whatever.
If you want to be cute, and why wouldn't you, put a rosemary leaf on top of each one. They only kind of float, but they do stay visible. I guess then if you make different custards before these are gone you'll know which is which.
Cook at 300 F (let's say 275 on the dial, evil oven). Joy of Cooking suggests 50-60 minutes, so maybe 30? Check at 20 minutes and decide to go for 40. Discover that actually that is too done, oops.
It seems one is supposed to bake them in a pan of water. Well, that might have affected things. I do have an evil oven of unreliability, though. Also using more eggs than Joy's recipe probably means more solidification faster.
Dice up some nectarines. You bought good nectarines, right? They're the ones that smell good. Nectarines can feel soft or hard, but it has no bearing on their flavor; the only predictor of good taste is the fragrance. Anyway, about one per cup of custard that you're going to eat. Pile them on while the custard is hot.
If you overcooked the things and there is somehow room in the fridge, stick them in there so they stop overcooking more quickly, since you are too nervous to put your handmade bowls in ice water. They haven't broken yet, but.
Wait for your sweetie to come home from Toor Camp. Serve the custard. Eat the custard. Get too distracted to post about the custard.
Review: The custard's sweetness was matched by its egginess, and thus was really good. However, the attempt at rosemary infusion resulted in a mild and decidedly cooked rosemary flavor that turns out not to be what I had in mind. I knew I didn't want dried rosemary flavor, but I hadn't realized cooking would be wrong too. Can one make rosemary sugar?
