Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Custard’s thickness will vary depending on the amount of egg. For example, Creme Anglais is a runny sauce produced with milk, sugar and egg yolk, while Creme Brulee is produced with cream, sugar and egg yolk. If starch is added, it becomes custard cream (crème pâtissière in french) which is used for filling choux pastries like eclairs, profiteroles or between puff pastry layers in a vanilla slice. Years ago I started making this cream using flour. It needs to cook a little longer to get rid of the raw flour taste but as a result the cream has a fuller texture. There is a product called custard powder available in the market which can be used specifically to produce this cream which I did not use in this recipe as I do not like the overly yellow colored result. I prefer to use fresh eggs instead. After the custard is finished, you can fold different things into it to create variations. When the custard is still hot, folding some whipped egg white with a little sugar will make chiboust cream. Folding whipped cream with custard and a little gelatine will make a filling for products where height is priority. Mixing additional butter into the custard will make it more whip-able (able to incorporate air in to it).
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This is a recipe that I sourced a long time ago and have refined over the years. It is an aerated cake like a Chiffon, so it has flour in addition to whipped...
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Mascarpone is an Italian cheese from the Lombardy region that is made by curdling Milk Cream with Citric Acid or Acetic Acid. It is a thick, creamy, soft che...
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