Guys! Guys! News!
Are you ready?
I got a job at a bakery!
That's right, a bakery.
Uhhhh I might have botched some black and white cookies today.
But otherwise, totally profesh.
I am toootally excited.
There are huge bins of flour and sugar. Boxes of butter and eggs. Tubs of honey and oil.
I want it for my kitchen.
Hair in scarf and apron on. Shall we see if real life can live up to my romantic, Chocolat-colored dreams?
I have absolutely no doubt that it will.
Also, strong arms!
Let's do this.
Lavender Custard with Blackberry Wine Glaze (adapted from Tartlet Sweets)
I'm not gonna lie to you here. I didn't love the glaze. Maybe because I used old wine. Uhhh sorry. But even with new (isn't old wine supposed to be better??), I think I'd personally still skip it and just eat the custard. But I'll keep it here for anyone who wants it.
4 cups heavy cream
1/4 cup dried lavender
2 tsp. vanilla bean paste or 1 vanilla bean, scraped
8 egg yolks
3/4 cup granulated sugar
Preheat oven to 325 degrees F. Place 4 4-6 oz ramekins in a baking pan and set aside. Set a pot of water on the stove to heat.
In a large saucepan over medium heat, whisk cream, lavender, and vanilla paste or pod and seeds together. Heat the cream, stirring frequently, to the scalding point (about 185 degrees F). Turn off heat and let lavender steep in the cream for 3-5 minutes.
In a large bowl, whisk yolks and sugar together until combined. Strain the cream to remove all the lavender bits (and vanilla pod if using). Whisking constantly, slowly pour the hot cream into the egg mixture. Divide custard mixture evenly among jars, filling to just above the bottom lip of the jar.
Pull the middle rack of the oven out slightly and place the pan on it. Slowly pour the water that's been heating on the stove into the pan until slightly more than halfway up the sides of the jars. Bake for 40 minutes or until set but still shivering and slightly jiggly in the center. Remove pan from oven and let cool for about 20 minutes or until jars are cool enough to be handled. Remove the jars from the water bath and place in the refrigerator.
Once bottom and sides of the jars are cool, use a tablespoon to spoon cooled glaze (recipe follows) overtop. Pick the jar up and swirl around to coat the glaze over the entire top of the custard. Secure jars with lid and refrigerate for at least 4 hours or preferably overnight. Custards will hold tightly covered in the refrigerator 4-5 days.
Blackberry Wine Glaze
8 oz. blackberry preserves
3 Tbsp. granulated sugar
1/3 cup wine
In a medium saucepan, whisk preserves, sugar, and wine together until combined. Heat over medium-low heat until reduced and thickened. The glaze has reduced enough when it holds a 1/4 inch long string between two fingers. Transfer to a heatproof bowl and let cool at room temperature.