Dessert: Spiced Vanilla Custards with Sweet Potato Streusel

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Spiced Vanilla Custards with Sweet Potato Streusel

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 teaspoon unflavored gelatin
1 1/2 cups heavy cream
1/2 cup whole milk
2 cinnamon sticks
1 star anise pod
1/4 cup plus 2 tablespoons sugar
1/2 vanilla bean, split lengthwise
4 large egg yolks

Instructions

Place 1 tablespoon water in a small bowl; sprinkle gelatin over and set aside. Combine cream, milk, cinnamon, star anise, and 1/4 cup sugar in a medium saucepan and scrape in vanilla seeds; add pod. Bring to a simmer over medium heat. Remove from heat, cover, and let steep 20 minutes.
Uncover infused cream and return to a simmer. Whisk egg yolks with remaining 2 tablespoons sugar in a medium bowl. Whisking constantly, gradually add 1/2 cup warm cream mixture to egg yolks. Reduce heat to medium-low and whisk egg yolk mixture into remaining cream mixture. Cook, stirring constantly, until custard is thick enough to coat a wooden spoon, about 5 minutes. Add gelatin; cook, stirring until dissolved.
Strain custard into a measuring cup. Pour into eight 2 ounces demitasse cups or ramekins. Chill until set, at least 4 hours.
Do ahead: Custards can be made 2 days ahead. Cover and chill.

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