Custard
2 cups milk (do not use low-fat or nonfat)
1/4 cup whipping cream
1 vanilla bean, split lengthwise
2 2x1-inch orange peel strips (orange part only)
1/4 teaspoon ground cardamom
1/8 teaspoon salt
1/3 cup honey
4 large egg yolks
1 whole large egg
Compote
1 1-pint basket strawberries, hulled, sliced
2 oranges, peel and white pith removed
1 tablespoon honey
1/4 teaspoon ground cardamom
For Custard:
Combine 2 cups milk, whipping cream, vanilla bean, orange peel strips,
ground cardamom and salt in heavy small saucepan. Cook milk mixture over
medium heat until tiny bubbles appear around edge of saucepan. Remove from
heat and let steep 20 minutes.
Preheat oven to 325°F. Remove softened vanilla bean from milk mixture.
Scrape seeds from vanilla bean into milk mixture; add bean. Heat milk
mixture again until tiny bubbles appear around edge of saucepan. Remove
saucepan from heat, add honey and stir until honey melts. Using fork, beat
egg yolks and whole egg in medium bowl just until blended. Gradually mix
hot milk mixture into egg mixture. Strain custard into large measuring cup
with spout.
Pour custard into four 1 1/4-cup soufflé dishes or custard cups. Set
dishes in 13x9x2-inch baking pan. Add enough hot water to baking pan to
come halfway up sides of dishes. Cover baking pan loosely with aluminum
foil. Bake custards until knife inserted into center comes out clean,
about 40 minutes. Transfer dishes to rack and cool completely. Cover
custards and refrigerate until well chilled, about 4 hours. (Can be made 1
day ahead.
For Compote:
Place sliced strawberries in medium bowl. Using small sharp knife, hold
oranges over same bowl and cut between membranes to release segments,
allowing juice and segments to fall into bowl. Squeeze orange membranes
over same bowl to release any juice. Mix in 1 tablespoon honey and ground
cardamom. (Compote can be prepared 2 hours ahead. Cover and refrigerate.)
Place custards in dishes on plates. Top with compote and serve.
