Mulled Fruits w/ Bay Spiced Custard
Source of Recipe
Delicious Magazine
List of Ingredients
MULLED FRUIT
750ml bottle of red wine
1/2 cup (110g) caster sugar
2 fresh bay leaves
12 cloves
3 star anise
2 cinnamon quills
300g fresh cherries with stalks or 170g maraschino cherries
250g strawberries, hulled, halved
2 orange, peeled, sliced
CUSTARD
3 cups (750ml) full-cream milk
2 fresh bay leaves
2 cardamom pods
1 vanilla bean, split, seeds scraped
5 egg yolks
100g caster sugar
1 1/2 Tbsp. cornflourRecipe
1. Combine wine, sugar, bay and spices in a pan and stir over low heat until sugar dissolved. Increase heat to medium and simmer for 15 minutes.
2. Add cherries (if using maraschino cherries, add with other fruit) and simmer 5 minutes.
3. Dissolve arrowroot in a little cold water. Add some of the hot wine mixture to the arrowroot, return to pan and cook minutes or until slightly reduced. Set aside to cool.
4.Place remaining fruit in the bowl. Pour over mulled wine and berries, cover with plastic wrap and chill 2 hours.
FOR CUSTARD:
1. Place milk, bay, cardamom and vanilla in a pan over medium heat.
2. Bring to boiling point, then leave for 15 minutes to infuse.
3.Whisk yolks, sugar and cornflour. Add strained milk, then stir in a pan over low heat for 5 minutes or until thick. Served with mulled fruits.
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