List of Ingredients
- 1 CUP of milk
- 1/3 LB. of mixed candied fruit
- 1/2 CUP of cream
- 1/3 CUP of sugar
- 1/4 CUP of Alchermes liqueur
- 1/3 CUP of all-purpose flour
- 5 SHEETS of gelatin
- 3 of egg yolks
- 1 vanilla bean pod
- salt
Method
Chop the candied fruit coarsely. Soak the gelatin sheets in cold water.
In a small pot, bring the milk to a boil together with the vanilla bean pod opened lengthwise. Turn off the heat, let cool and remove the vanilla bean pod.
In a bowl, beat the egg yolks together with the sugar and a pinch of salt; then stir in the flour, and the Alchermes. Continue to mix until the ingredients are thoroughly combined (around 1 minute).
Pour the egg yolk mixture into the pot with the milk and place it back over minimum heat. Whisk until you obtain a pink custard. Remove from the heat and stir in the drained gelatin sheets until they completely dissolve. Stir in the chopped candied fruit. Distribute the mixture into 4 custard molds (square, 2.5” x 2.5”) or into 4 disposable aluminum molds, filling them 3/4 of the way.
Place in the refrigerator to set for around 2 hours. Whip the cream without adding sugar. Remove the set custards from the molds. Serve with dollops of whipped cream and extra mixed candied fruit to taste.