confectioners custard

Today’s Recipe – confectioner’s custard

confectioners custard

INGREDIENTS

QUANTITY

UNITS

Milk

150 ml
Sugar 30

ml

Corn flour

15 gms
Egg yolk 1

no

Vanilla essence

Few

Drops

Method:-

  • Keep aside 50 ml of milk and bring to boil the remaining milk with sugar mixed in it.
  • Remove the milk from fire.
  • Dissolve the corn flour in the 50 ml of cold milk.
  • Add this to the hot milk.
  • While stirring contiously add the yolk and cook on a slow flame till custard is complete.
  • Add the vanilla essence, mix and cool, use as desired.
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    caramel custard

    Today’s Recipe – Caramel Custard

    caramel custard
    S.NO INGREDIENTS QUANTITY UNITS
    1 Milk 120 Ml
    2 Eggs 2 No
    3 Sugar 60 Gms
    4 Vanilla essence Few Drops
    5 Sugar for caramel 50 Gms

    METHOD

  • Boil the milk & flavor it with the vanilla essence.
  • Beat the eggs and mix in the 60 grams sugar with it.
  • Add the hot milk and mix well.
  • Remove the top layer that is formed (scum) and strain.
  • Cook the 50 gram sugar to the caramel stage (till the sugar melts and is of light brown colour).
  • Line one large or 4 individual moulds with the caramel.
  • Pour the strained mixture in the moulds.
  • In a baking tray pour water and place the moulds in it covered with butter paper or aluminium foil until set at 150ºC.
  • Remove when cooked and cool.
  • Demould & serve on individual plates
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    lemon souffle1

    Today’s Recipe – Lemon Soufflé

    lemon souffle1
    Ingredients Quantity Unit
    Eggs 3 nos
    Sugar 120 gms
    Lemon juice 2 nos
    Pistachio As Required
    Cherries As Required
    Angelica As Required
    Gelatin 15 gms
    Lemon zest 1 – 2 nos
    Cream 100 – 150 Ml

    Method:

  • Place yolk, sugar, lemon juice, zest in a vessel.
  • In a pan of hot boiling water put the vessel and whisk till the mixture is thick and creamy.
  • Soak gelatin, melt and add to the above custard, cool and add whipped cream and egg white, and fold it in.
  • Add color if necessary.
  • Pour the above mix in moulds and refrigerate, decorate with whipped cream, cherries, angelica and pistachio.
  • To make the dessert lighter more whipped egg whites can be added before cooking the mix in the pan of water.
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