13 egg yolks
8 oz. sugar
2 cups heavy cream
1 vanilla bean
3/4 cup liliko‘i puree
(frozen is best for concentrated flavor)
1/4 tsp. Salt
Bring 2 cups cream, 4 oz. sugar, and scraped vanilla bean to a boil. Add 3/4 cup liliko‘i and let cool to 80 degrees. Keep mixture warm but not hot. In a large bowl, place 10 egg yolks and remaining 4 oz. of sugar, and whisk until dissolved. Temper 1 cup of the cream mixture into the yolk and sugar mixture, then add the mixture into remaining cream. Strain and fill desired baking mold(s)—ramekins work particularly well. Place molds in deep baking pan filled halfway with hot water. Bake at 300 degrees in a still oven until custard is jiggly yet firm, about 25 to 30 minutes. After removing from oven, cool slightly and cover with plastic wrap to avoid a “skin” developing on the top of the custard.
Chill and serve.
To serve: Remove plastic wrap from custard and sprinkle tops with sugar. Place ramekins in broiler (or use a kitchen blowtorch) and caramelize sugar until brown and bubbly. Chill until sugar hardens. Garnish as desired and serve.
Posted: 10/17/2004 12:00:00 AM