August 19, 2004
Monday, August 16
It was another hot and stuffy afternoon. I wanted to have something nice and cold, sweet and smooth - quick. I was thinking about making something else, but ended up with this one: cream cheese baked custard. I had found the recipe (in Japanese) several days before, and was very excited, as cream cheese baked custard is one of my favorite sweets from Cheesecake Factory (in Japanese - it has nothing to do with the American chain of the same name). I had since wanted to try this.
It was a very standard recipe of baked custard, or creme caramel (except it doesn't use caramel and cream cheese was added), and looked a fairly easy recipe, which was great for an occasion like this, when I want something quick.
Like I just mentioned, it was really an easy one. I creamed the cheese (I microwaved it for a bit), added egg yolks and sugar, then milk, vanilla, and liquor - that was it. In the recipe, both heavy cream and milk were used, but I didn't have cream in the fridge so just used whole milk, in a slightly lesser amount than that said in the recipe for the cream and milk combined, to avoid the custard getting too thin. I also used amaretto instead of rum in the recipe.
After 20 minutes of cooking (in a baine-marie, or "water bath" in the oven), the surface of custard in ramekins didn't seem to have all settled, looking still runny - that is the way it should be. Straggling hard with the urge to poke a spoon in the custard, I managed to stick the ramekins in the freezer (yes, freezer, because I wanted them chilled as soon as possible).
I was being patient for what seemed like 30-40 minutes, after which I dragged the custard out of the freezer, pour some thick maple syrup over it, and finally dug in.
It was very smooth and light, sweet to rights. Cream cheese wasn't so pronounced, but I definitely tasted it (he didn't, though).
It was really good, but would have been richer (and even better) with heavy cream, I imagined... next time, I would use heavy cream (or maybe half & half) and add black sesame taste, to make it like sesame cheese baked custard, which is my all-time favorite from Cheesecake Factory (I love it even more than the plain ones - by the way, the ramekins are actually what they put their cream cheese custard at Cheesecake Factory; you pay about $3-4 and get a dainty, plus this cute ramekin will be yours! Not a bad deal, is it?)!
P.S. The custard had thickened its taste by the next day. It got a lot richer and tasted definitely more of cream cheese. I liked it a lot better that way.
posted by chika at: 8/19/2004 09:52:00 PM