Kumquat-Spiked Custard

Categories: Puddings- Custards- Flans

Ingredients

• 6 kumquats, washed, dried
• 2 1/2 cup whole or 2% milk
• 3 eggs
• 1/2 cup granulated sugar
• 1/4 tsp. salt
• 1 1/2 tsp. vanilla extract

Directions

1. Adjust oven rack to middle positon. Heat oven to 350 degrees.
2. Cut kumquats in lengthwise quarters. Use small pointed knife to pluck out seeds, and finely chop. Set aside.
3. Place milk in large, heavy-bottomed saucepan and heat until bubbles form around the pan, but not boiling.
4. In a large bowl, whisk eggs, sugar, salt and vanilla to combine. Whisking constantly, add hot milk, little by little in a thin stream to egg mixture. If you add the hot milk too quickly, it might curdle eggs. Stir in kumquats.
5. Ladle mixture into 6 (1 cup) custard cups. Plate cups in 9 × 13-inch baking pan. Add enough hot water to the pan to come 1 inch up the sides of the cups. Place in oven and bake 40 minutes or until set and knife inserted in center comes out clean. Serve warm or chilled.

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