Prep 45 mins
Cook 6 hrs
From a NYT Magazine article, originally adopted from the Alice B. Toklas Cookbook. Cook time is refrigeration time.
- 1 cup milk
- 4 whole cloves
- 4 egg yolks
- 1 cup sugar
- 1 tablespoon unflavored gelatin
- vegetable oil or nonstick cooking spray
- 1 1⁄2 cups heavy cream
- 1 lemon, zest of, grated
- assorted berries or cut fresh fruit, for serving
- Heat the milk and the cloves in a saucepan over low heat until hot.
- Combine the egg yolks and sugar in a bowl and beat until lemon colored.
- Slowly beat in the warm milk and clvoes, and place in the top of a double boiler over simmering water.
- Stir with a wooden spoon until the custard is hot and coats the back of the spoon, about 15 minutes.
- Remove from heat, strain into a mixing bowl, and let cool slightly.
- Meanwhile, place the gelatin in a small dish and add 1/4 cup cold water.
- Set aside to bloom, about 5 minutes.
- Stir the gelatin into the custard and continue to stir constantly until the gelatin is completely dissolved and the custard has cooled.
- (For rapid cooling, place the bowl of custard in a larger bowl of ice water.) Lightly grease a 5-cup mold or bowl with oil or nonstick cooking spray.
- Place heavy cream in a deep bowl and whip until peaks are firm but not stiff.
- Fold the lemon zest and then the whipped cream into the custard.
- Pour into the prepared mold and refrigerate until firm.
- When ready to serve, pull the custard away from the sides of the mold with your thumb to break the suction.
- Invert on to a serving dish and remove the mold.
- Surround with fruit.