Cinnamon and Clove Custard with Grape Syrup

A very Tuscan dessert

Cinnamon and clove custard with grape syrup recipe:

CINNAMON AND CLOVE CUSTARD

21⁄2 cups milk

1 3-inch piece of lemon zest

4 whole cloves

1 4-inch stick of cinnamon, broken

1 vanilla bean, split lengthwise

1⁄2 cup sugar

3 teaspoons unsalted butter

3 large eggs

1 large yolk

In a 3-quart saucepan, combine the milk, lemon zest, cloves, cinnamon and vanilla. Bring to a boil, and simmer for 10 minutes—be careful not to let the mixture boil over. Add the sugar, and stir until it dissolves. Cool the mixture to room temperature. Preheat the oven to 350 degrees. Grease the molds or ramekins or a baking dish with the butter. Beat the eggs and yolk. Strain the milk mixture, mix it into the eggs and then pour the custard into the molds. Bake for approximately 50 minutes if in one dish, or about 25 minutes if in four molds.

GRAPE SYRUP

3 pounds fresh red grapes

1 cup dry red wine

Wash and stem the grapes. In a food processor, process them in batches until finely chopped. Place in a bowl, and refrigerate for 48 hours. Press the grapes through a sieve into a saucepan, getting out as much juice as you can as well as some pulp. Boil uncovered over medium-high heat for 20–25 minutes, until reduced to about 2 1⁄2 cups. Add the wine and boil for a minute to boil off alcohol. Chill until ready to serve.

Read the Story: Living La Dolce Vita

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Cinnamon and Clove Custard with Grape Syrup

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