Chilled 'Gin' Custards

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1 1/2 teaspoons juniper berries, crushed
• 5 large egg yolks
• 6 tablespoons granulated sugar
• 1/4 teaspoon iodized salt
• Confectioners' sugar for dusting

1. Preheat the oven to 325 degrees.
2. In a medium heavy-bottom saucepan, combine the cream, milk and juniper.
3. Place over medium heat and cook, stirring occasionally, until the mixture boils.
4. Remove from the heat and set aside, covered, to steep for 10 minutes.
5. In a large bowl, whisk together the yolks, sugar and salt.
6. Whisking constantly, very slowly add the hot-cream mixture into the eggs until fully incorporated.
7. Pass the mixture through a fine-mesh sieve.
8. Bring a kettle of water to a boil and place four 8-ounce ramekins or custard cups into a roasting pan.
9. Divide the egg mixture between the ramekins.
10. Pour enough boiling water into the roasting pan (not into the ramekins) to reach halfway up the sides of the ramekins.
11. Place the pan on the middle rack of the oven and bake until the custard's edges are set but the centers are still somewhat loose, about 55 minutes.
12. Remove from water and refrigerate until chilled and set, at least 1 hour.
13. Place confectioners' sugar in a fine sieve and shake over the custards.
14. Serve cold.

heavy cream, milk, juniper berries, egg yolks, granulated sugar, iodized salt, confectioners

Taken from cooking.nytimes.com/recipes/8988 (may not work)