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Posts Tagged ‘vanilla bean’


3 cups water
2 cups whole milk
4 cardamon pods
1-inch piece fresh ginger
1/2 vanilla bean (not classic, so optional)
6 whole black peppercorns
2 3-inch pieces cinnamon
2 tbs black tea leaves
sugar or honey
Peel and, on a cutting board, smash ginger with back of a pan. Split and scrape vanilla bean. Using the same pan, coarsely crush whole spices. Add to pot with water and milk. Bring to a boil stirring constantly. Reduce heat, continue stirring, and simmer for 15 minutes. Add tea leaves. Simmer and stir a further 5 minutes, sweetening to taste with sugar or honey. Pour infusion through a tea strainer, or use a French Press.
Serves 4 if by teacup.
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1 loaf chocolate bread (recipe on this site)
2 cups cream
2 cups milk
6 oz chopped dark chocolate
1 whole vanilla bean, split lengthwise, seeds scraped
8 large egg yolks
3/4 cup granulated sugar
Bring cream and milk to a boil in a medium pot. Turn off heat. Add chocolate, vanilla pod and seeds. Cover and allow the vanilla to infuse for 20 minutes. Discard pod and whisk the mixture until combined.
Meanwhile, slice chocolate bread into 1/4-inch slices. Cut slices into thirds and arrange in a 9×14-inch baking dish.
Whisk together yolks and sugar in a large bowl, then slowly add hot chocolate mixture, whisking constantly to keep eggs from scrambling.
Pour half of the mixture over the bread to soak it thoroughly. Pour the rest over top, cover with plastic wrap and press down gently, and repeatedly over 30 minutes, to encourage the bread to soak up the liquid.
Remove plastic wrap. Place pudding dish in a larger pan, place in a 350F oven, and fill outer pan with hot tap water to reach half way up the pudding dish. Bake until set in centre. Carefully remove dish from outer pan and place on a cooling rack for 15 minutes before serving.

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1 cup arborio rice, rinsed
8 cups whole milk
1/2 vanilla bean, split and scraped
1/2 cup sugar
pinch kosher salt
1/4 cup whipping cream
In a large, heavy-bottomed pot, combine rice, milk, vanilla pod and seeds, sugar and salt. Over medium-high heat, stirring frequently, bring to a boil. Continuing to stir frequently, reduce heat and simmer 35-40 minutes, until rice is tender and liquid absorbed. Remove pod, stir in cream and transfer to a shallow glass baking dish (the greater surface area will allow quick cooling and prevent early spoilage). Cover with plastic wrap, making contact with the pudding to prevent a skin from forming. Cool for half an hour then transfer to the fridge to chill before serving.
Optional: For chocolate rice pudding, stir in 3 oz of good-quality chopped dark chocolate along with the cream, stir until melted and combined.

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