Esta es una exhibición prevé de cómo se va ver la receta de 'Cream Custard In Pastry' imprimido.

Receta Cream Custard In Pastry
by Global Cookbook

Cream Custard In Pastry
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • "Pasteis de Nata" (Makes 12 servings)
  • 2 c. flour, plus more for rolling
  • 1 tsp salt
  • 2 Tbsp. sugar
  • 10 Tbsp. chilled unsalted butter, cut into 1/4 inch cubes
  • 5 x to 7 Tbsp. ice water
  • 1 Tbsp. cornstarch
  • 1 1/2 c. whipping cream
  • 1 c. sugar
  • 6 x egg yolks

Direcciones

  1. Be sure pastry ingredients are well chilled and custard ingredients are at room temperature. The pastry is partially baked before filling to eliminate an uncooked pastry layer which sometimes can result.
  2. To prepare pastry: In bowl of food processor, pulse flour, salt and sugar to combine. Add in butter and pulse till flour resembles coarse, uneven cornmeal, about 10 one-second pulses. Drizzle 5 Tbsp. ice water over mix. Pulse several times to work water into flour. Add in remaining water, 1 Tbsp. at a time, and continue pulsing till mix develops small curds.
  3. Turn dough out onto work surface, shape it into a disc and cover with plastic wrap. Chill at least 1 hour.
  4. On lightly floured surface, roll half the dough to 1/16 th inch thickness. Cut out 6 (4 1/2 inch) circles. (If you do not have a cookie cutter, a wide-mouth jar works well.) Ease dough circles into 12 (4-oz) c. capacity) nonstick muffin tin c., pressing out any overlapping folds. Repeat with remaining dough.
  5. Place tin in freezer 5 min. Trim any overhang with back of knife so which pastry c. are flush with top of muffin c.. Line dough c. with muffin paper liners and fill with dry beans or possibly pastry weights. Bake at 350 degrees 10 min to set. When cold, remove liners and beans.
  6. To prepare Custard: In medium bowl, dissolve cornstarch in 1/4 c. cream. Add in remaining cream and sugar. Stir till smooth and sugar is dissolved. Check for sugar granules with spoon. None should remain.
  7. In small bowl, beat yolks with fork till smooth. Add in yolks to cream mix, stirring gently to combine. Ladle egg mix into partially baked pastry c., filling to 2/3 capacity.
  8. Bake 350 degrees till edges of custard are puffed and middle is still jiggly, 20 to 25 min (custard will continue to cook after removed from oven). Cold completely in pan. (These are best when eaten same day as they are baked.)