Custard Recipe Martha Stewart Recipe For Stuffed

CUSTARD SAUCE

Steps:

• Fill a large bowl with ice and water; set aside. Place milk and cream in a saucepan; bring to a boil over medium-high heat.
• Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow. Pour half of hot milk mixture into egg-yolk mixture, whisking constantly. Return to pot with remaining milk mixture, and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon.
• Remove from heat; pour through a very fine strainer into a bowl set over the ice bath. Allow to cool, stirring occasionally. Store in an airtight container up to 2 days in the refrigerator, until ready to use.

CUP CUSTARD

Steps:

• Preheat oven to 325 degrees Fahrenheit. Put a kettle of water on the stove to boil.
• In a small saucepan on medium heat bring cream, milk, vanilla bean seeds and pod, and salt to a simmer. Simmer for about 10 minutes to infuse the flavors and strain into a measuring cup.
• In a medium bowl, whisk yolks and sugar until fully incorporated. Slowly pour the cream mixture into the yolk mixture, whisking constantly. Return custard to the liquid measuring cup.
• Place six 4 or 6-ounce ramekins inside a roasting pan and divide the custard evenly among them. Carefully pour the boiling water into the roasting pan, halfway up the sides of the ramekins. Transfer to the oven and bake 25-30 minutes, just until the custards are set.
• Remove ramekins from the oven and transfer to the fridge to chill completely, at least two hours and up to overnight.
• Sprinkle freshly grated nutmeg over custards just before serving.

CLASSIC STUFFING

Steps:

• Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
• Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.