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:-

  1. Keep aside 50 ml of milk and bring to boil the remaining milk with sugar mixed in it.
  2. Remove the milk from fire.
  3. Dissolve the corn flour in the 50 ml of cold milk.
  4. Add this to the hot milk.
  5. While stirring contiously add the yolk and cook on a slow flame till custard is complete.
  6. 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

  1. Boil the milk & flavor it with the vanilla essence.
  2. Beat the eggs and mix in the 60 grams sugar with it.
  3. Add the hot milk and mix well.
  4. Remove the top layer that is formed (scum) and strain.
  5. Cook the 50 gram sugar to the caramel stage (till the sugar melts and is of light brown colour).
  6. Line one large or 4 individual moulds with the caramel.
  7. Pour the strained mixture in the moulds.
  8. In a baking tray pour water and place the moulds in it covered with butter paper or aluminium foil until set at 150ºC.
  9. Remove when cooked and cool.
  10. 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:

  1. Place yolk, sugar, lemon juice, zest in a vessel.
  2. In a pan of hot boiling water put the vessel and whisk till the mixture is thick and creamy.
  3. Soak gelatin, melt and add to the above custard, cool and add whipped cream and egg white, and fold it in.
  4. Add color if necessary.
  5. Pour the above mix in moulds and refrigerate, decorate with whipped cream, cherries, angelica and pistachio.
  6. 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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