Chamomile Milk Custard with Apricot Compote
This creamy, barely sweet, milk custard from chef Cortney Burns is a perfect base for seasonal flavors throughout the year. Try infusing it with fennel seeds, cardamom pods, or lavender.
This creamy, barely sweet custard from chef Cortney Burns is a perfect base for seasonal flavors throughout the year. Try infusing it with fennel seeds, cardamom pods, or lavender.
Yield:
6 to 8 servingsFor the compote
Ingredients
1/2 cup diced dried apricots (about 10 apricots)
1 cup white wine
1/4 cup honey
Instructions
First, make the compote: Combine the ingredients in a medium saucepan over medium heat. Bring the mixture to a gentle simmer and cook until the apricots plump up and wine thickens slightly, about 20 minutes. Set mixture aside to cool.
For the custard
Ingredients
3 cups heavy cream
2 tablespoons dried chamomile flowers (or 4 chamomile tea bags)
1/2 cup whole milk, chilled
2 1/2 teaspoons powdered plain gelatin
1/4 cup honey
1/2 cup Greek-style yogurt
1/8 teaspoon kosher salt
Neutral oil, to grease the ramekins or baking dish
Instructions
To make the custard: Combine the cream and chamomile flowers or tea bags in a medium pan over medium heat and bring to a gentle simmer. Remove from the heat and let stand at room temperature for 1 hour, or cover and refrigerate overnight.
Pour the milk into a large bowl. Sprinkle the powdered gelatin across the top, and let it stand for 5 minutes.
Meanwhile, return the infused cream to the stove over medium heat. Add the honey, whisking to combine, and heat until warmed through. Remove the pan from the heat, and, straining it through a fine-mesh sieve as you go, pour the infused cream into the cold milk, whisking constantly. Whisk in the yogurt and salt.
Grease six to eight ¼-cup ramekins or a 2-quart baking dish. Divide the custard evenly among the ramekins or pour it into the baking dish. Cover and refrigerate until set, about 4 hours for ramekins or 6 to 8 hours for a single baking dish.
To serve, spoon the compote over the custard. Alternatively, you can unmold the custard by running an offset spatula or a butter knife around the edge of the ramekin to release it from the sides, then add a scoop of compote over each serving.
