This Creamy Tahitian Vanilla Bean Custard is a perfect treat…
especially when you’ve been well behaved. For the last week we’ve been extra selective with what we eat, because it was time to make a donation to the blood bank center.
If you think about the concept of donating blood, it’s crazy – we humans can share blood with each other and help save lives. In fact, with one procedure the blood bank takes enough blood to help two people, which is about 1 pint (approximately 500ml)… Most likely you will never know whom you will help or who can save you. Neither color nor race is a factor. How a donor looks or what they stand for in life does not matter. The process is weird and beautiful at the same time. It’s truly amazing.
We juiced, ate at lot of fresh, raw vegetables and fruits including citrus and berries and big leafy green salads to be sure our iron count would be sufficient. It is important to drink a lot of water since 90 percent of plasma is water and it helps replace fluids to bring blood volume levels back to normal after a donation. Water is also important in maintaining blood pressure. The leading cause of feeling faint and dizziness is the drop in blood pressure, so drink plenty especially before and after you donate.
Everything went perfectly after our donation. We feel happy and satisfied. Now it’s time to treat ourselves with something absolutely delicious. This recipe was adopted somewhere from the Internet world some time ago. We changed it a little to fit to our preferences and yours! Simply change the toppings to what you like the most – chocolate for her, coconut for me. Jam and fresh berries for me too. Yum!
- 1 14 oz. can of sweetened condensed milk
- 14 oz. of half and half
- 2 large eggs
- 2 teaspoons ground vanilla bean or pure vanilla extract
- 1/4 teaspoon sea salt
- Butter for the ramekins
- Pre-heat the oven to 325° F and bring a pot of hot water to a boil.
- Mix the condensed milk, half and half, eggs, vanilla beans and salt together with a hand mixer or in a blender.
- Butter each ramekin and add the custard mixture into 6 ramekins evenly.
- Use a roasting pan or baking dish large enough to hold the ramekins to create a water bath.
- Place the ramekins in the roasting pan and put the pan into the oven. Carefully pour the hot water into the roasting pan to the level of the custard in the ramekins. Gently slide the rack back into the oven.
- Bake at 325° F. for 55-minutes to an hour. The water in the roasting pan should not come to a rapid boil. It should simmer gently.
- Allow the custard to cool completely.
- Run the tip of a small knife around the top of the custard. Using the knife gently pull the custard from the side (see photo above) to let the air in. Then shake the ramekin until you hear a smacking sound. This means the custard is detached from the ramekin.
- Place a dessert place over the top of the ramekin and invert it to release the custard.
- Top with your favorite toppings and serve!
- Top with shredded coconut, chocolate shavings, caramel sauce, fruit coulis, fresh berries, jam…or whatever you like!
- For chocolate lovers, add 2 tablespoons cocoa powder to the ingredients to make a creamy chocolate custard!
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