Ingredients

 

Step 1

1 Quart full fat milk
1 Vanilla bean, split lengthwise
10 Eggs
3 Tbsp Sugar
Caramel to glaze the molds:
2 ½ cups sugar
1 cup water

 

Step 2

1¾ Cups sugar
1 Quart whipping cream
⅓ Cup sugar
1 Vanilla bean, split lengthwise
15 Egg yolks

 

For Step 1

Step 1

Preheat the oven to 300° F.

 

Step 2

Bring the milk and vanilla bean to a boil.

 

Step 3

Whisk the eggs and sugar carefully. Whisk the eggs into the boiling milk.

 

Step 4

Caramelize the sugar in a frying pan until golden.

 

Step 5

Add the water and cook until golden brown.

 

Step 6

Line 3 1-liter molds with the caramel.

 

Step 7

Strain the milk mixture, then divide among the molds.

 

Step 8

Place a cloth towel in the bottom of an oven tray. Place the molds on the towel (to keep them from moving).

 

Step 9

Add hot water to reach halfway up the molds. Bake 90 minutes.

 

Step 10

Refrigerate until completely cold, then unmold.

 

 

For Step 2

Step 1

Preheat the oven to 300 degrees F.

 

Step 2

Caramelize the sugar in a frying pan until golden.

 

Step 3

Glaze the bottom and sides of a rectangular 2-liter loaf pan.

 

Step 4

Heat the cream, half the remaining sugar and the tiny seeds scraped from the inside of the vanilla bean, along with the bean itself to the boiling point.

 

Step 5

Beat the egg yolks with the remaining sugar. Carefully whisk in the hot cream.

 

Step 6

Strain into the prepared pan.

 

Step 7

Bake in a water bath for about 90 minutes.

 

Step 8

Refrigerate until completely cold, then unfold and decorate as desired.

 


This recipe is taken from "The Norwegian Kitchen" which is available for purchase, through the Vesterheim Bookstore. 

Vesterheim Museumsbutikk
523 West Water Street
Decorah, IA 52101
(800) 979-3346
www.vesterheim.org