Tag: custard

Tart with amaretti biscuits with custard – Italian Cuisine

An unusual combination for a tart with a delicate and elegant flavor, perfect for a fine meal and to be served with a passito from Pantelleria such as Ben Ryé

Do you want an idea for an unusual tart that gives you great satisfaction, made with simple ingredients and above all quick to make? Then the recipe of the custard tart with a base of amaretti it's what's right for you. Even for those who do not like the taste of amaretti: in this mix with custard you create, in fact, a delicate and harmonious combination.

We prepare the cream

For the custard you will have to assemble 5 egg yolks with three spoonfuls of brown sugar. United a spoonful of flour. Once the mixture is foamy, add 500 ml of fresh cream and mix well to prevent lumps from forming. Then join a pod of vanilla and transfer everything into a saucepan. Heat the cream, without it taking a boil, continuing to mix. Once it has thickened, remove from heat, remove the vanilla pod and set aside.

And shortcrust pastry

In a mixing bowl 300 g of 00 flour, 110 g of sugar, the grated rind of an untreated lemon, a pinch of salt and 150 g of butter done in little pieces. Start to knead with your fingertips until you get a crumble-looking compound. At this point, join an egg and a yolk and finish kneading quickly. Wrap the dough loaf in a sheet of foil and leave rest in the fridge for at least 30 minutes. Once this time has passed, spread the pastry on a floured pastry board with the help of a rolling pin. Transfer it to a greased and floured pan.

How to compose the tart

Crumble on the base of the dough 12 small macaroons and spread them so that the whole surface is covered. Pour over the custard and bake at 180 degrees for 30 minutes. Before churning out your custard tart and amaretti, try the toothpick, which will have to come out of the cake completely dry. Serve the dessert accompanied by a passito of Pantelleria like Ben Ryé.

In the tutorial some tips for a pie at the top!

Custard cream – custard recipe – Italian Cuisine

There custard (or custard, with the i) is the cream most known and used in pastry: it is one quick and easy recipewhich can be served as sweet with a spoon or used for the filling of sponge cakes, baked cakes and pies, cream puffs, profiteroles and various other sweet products, even cold.

This sweet and yellow cream It is very simple to prepare and in the classic recipe provides for the use of a few and simple ingredients, or egg yolks, sugar, milk and flour, but they have been made many variations, like the Diplomatic cream, which is obtained by adding the whipped cream; there lemon custard, with the addition of lemon juice and zest to the base dough; there vanilla cream, inserting a few drops of vanilla essence, while another variant is the one with cocoa or melted chocolate to obtain the chocolate custard.

Today I show how to make the original custard in the recipe of traditional grandma, but before going to see doses and preparation in detail, there is still some advice to give: despite being a simple cream to do at home, however, hides some pitfalls, starting with the possibility of finding lumps or obtaining a final result that has a too marked taste of eggs.

Even though I personally prefer them classic ingredients, as an alternative to flour there are those who suggest to use potato starch or cornstarch (35 grams in both cases), which help to make the product more velvety and to avoid the possible formation of lumps. If, despite everything, the cream makes lumps and you look for a solution you can try to use a hand blender: it is not an optimal choice and will make the purists turn up their noses, but in case of emergency it can save our preparation! But when there are too many lumps or the cream is liquid and she has not grown up, there is little to do and you have to start over (it happens to everyone, do not worry!).

In short, in the kitchen and in pastry you must always pay attention and respect all the steps!

Here is my recipe for preparing one perfect custard and in a short time: I confess that I love tasting this very good cream even alone and I often prepare the afternoon and accompany it with cookies … divine!

Method

How to make custard

Cut a stick of vanilla with the tip of a knife, acting lengthwise. Then put it in a saucepan with milk and simmer for 5 minutes on low heat.
2 milk and vanilla

In a bowl, whip the egg yolks with the sugar. Add the sifted flour to the egg yolks.
3 custard

Raise the vanilla stick that you have left to infuse in the milk, pour the milk into the mixture and mix it.

2 add milk
Transfer the mixture into a saucepan and cook the cream, stirring constantly so as not to create lumps. Let it simmer until the cream thickens.
Remove the custard from the heat, allow to cool to room temperature and stir occasionally.

6-to-thicken-cream

When it has cooled, we will cover the bowl with a layer of transparent film, to be applied in contact with the cream: this simple operation will prevent the formation of the opaque skin on the surface, leaving our preparation clear and shiny.

The transparent film is also an ally to preserve the custard, which resists in the fridge for up to three days if properly covered and protected.

Then use the custard for the preparation of your desserts or serve it as a dessert along with some biscuits.

custard

TAGS: Pastry Cream Recipe How to prepare custard | Custard custard recipe

Crème Caramel – Maybe the Best Dessert Ever

It would be impossible to pick a “World’s Greatest Dessert,” but if you’re going to have that conversation, the classic crème caramel has to
be part of the discussion. When you combine stunning looks with amazing taste
and texture, this classic is hard to beat. The way the almost-burnt caramel
layer gets fused on, becomes one with, the creamy custard is nothing short of
magic. Crème brulee gets more press, but people that know, know.

If my plea for you to use crème fraiche goes unheeded, yes,
heavy cream will work here, but the subtle tang and nuttiness you get from the
fermented cream takes this to places the regular stuff just can’t. It also
seems to add some extra smoothness to the texture, and make no mistake; the
mouthfeel with this classic is just as critical as the flavor.

I’ve not tested my theory, but other substitutions like
buttermilk and sour cream should also work similarly. If you don’t have Grand
Marnier, just using vanilla is fine, but the vague scent of orange rind that it
provides the custard is really nice.

You also have the freedom to change the size and shape of
your ramekins. Whether you use fewer, larger ones, or a larger number of
smaller-sized ramekins, the procedure will work exactly the same. Of course,
you’ll have to adjust the cooking times, but the “just set” doneness test will be
your ultimate guide. I hope you give these classic treats a try soon. Enjoy!

Ingredients for 4 (6.5 oz) Crème Caramels:

*Scant 1/2 cup sugar, melted over medium heat until a dark
caramel forms (just a tad less than a full half cup)

1 large egg

3 large egg yolks

1/4 tsp salt

1/4 cup sugar

1 tsp vanilla

1/2 tsp Grand Marnier

1/2 cup crème fraiche

1/2 cup milk
Bake at 325 F for about 45-50 minutes, or until just set.

Gordon Ramsay Recipes