Southern Lady Sept/Oct 2009
6 egg yolks
3/4 cup sugar, divided
2 cups heavy whipping cream
2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
12 tsp ground cardamom
1/2 tsp ground cloves
Preheat to 275 degrees F
In medium bowl, whisk together egg yolks and 1/2 cup sugar.
In small saucepan, combine cream, vanilla, cinnamon, ginger, cardamom, clovers. Bring to a simmer over medium-low heat; do not boil. Slowly add cream mixture to egg mixture, whisking constantly. Skim any foam off top of custard.
Evenly divide custard mixture among 4 (6oz) custard cups.
Place cups into a 9 inch baking dish. Fill baking dish with 1 inch hot water.
Bake for 1 hour, or until center is set.
Carefully remove custard cups from hot water.
Cool on wire rack for 1 hour.
Cover and refrigerate for 4 hours to overnight.
To serve, sprinkle 1 T sugar over each custard.
Caramelize sugar w/kitchen torch or under broiler for 1/2 minutes, or until sugar is melted.