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 5 yolks, sugar and pure vanilla extract join with milk and your favorite flavor to create a custard |
 Whisk the yolks, sugar & vanilla to a smooth, thick, pale yellow |
 The cooked mixture just before straining - there will always be a few 'particles", but straining will smooth your custard out |
 Rich, creamy and loaded with taste - homemade custard |
 The flag of New Orleans |
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This is a dessert that knows no bounds! You can just about do anything with a great custard in your dessert repetoire. Use it in a dish with fresh or macerated berries on top, use it as a filling in a pastry or cake, use it in a trifle, a cold pie, to fill a tuille - need I go on? I will anyway...
You can add a sorts of flavors to a custard - citrus, liqueurs and fruit reductions, chocolate or coffee to name but a few. So here is a simple recipe for a basic custard creme, which, as it is written, is simply good enough as is. See what you can do with this and listen to the o-o-o-os and ah-ah-hs from your guests. Of course you can substitute elements in this recipe, but I'm giving it to you straight as I make it. Enjoy!
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4 Servings
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Ingredientes
- 1-1/2 C whole milk
- 5 egg yolks
- 1/2 C granulated sugar
- 1/2 tsp pure vanilla extract
- 1/4 C your favorite sweet licquer: Gran Marnier, Frangelico, Amaretto, use your imagination
Direcciones
- Put a metal bowl into the fridge to chill
- Reduce the liqueur in a very small pan until the alcohol is burned off and you have a light syrup
- Combine the sugar, egg yolks and vanilla extract in a bowl, and whisk it to a pale yellow. Whisk vigorously as it becomes thick & pale
- Gently bring the milk to a boil, taking care not to scald it,
- Add the liqueur syrup reduction to the hot milk and whisk it in
- Turn the heat to low under the milk
- Whisking vigorusly, temper the eggs by gently adding the milk in small spashes to the egg yolk mixture - you don't want to scramble your eggs! When you have about 1/2 the hot milk in the eggs, pour the tempered eggs back into the sauce pan and continue to whisk. You are moving toward a very smooth custard
- Let the product cook over low until the custard thickens and will coat the back of a spoon to finish cooking the egg yolks, as you continue to whisk. DO NOT LET THIS BOIL or you'll be throwing away curds! The mixture will be a light yellow custard. Taste it with a spoon. It is good.
- Strain through a chinois, fine strainer, or small-holed colander into the cold bowl you first put in the fridge to chill
- Refrigerate until ready to serve
- Garnish with a couple of berries, a sprig of mint, 3 espresso coffee beans, some chocolate shavings - whatever you like that will play on the liqueur you reduced.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 27 | 18% |
| Total Fat 2.97g | 4% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 37mg | 2% |
| Potassium 132mg | 4% |
| Total Carbs 29.2g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 29.86g | 20% |
| Protein 2.95g | 5% |
Evaluaciones
02 de Abril de 2011
Another winner with this one Amos! My all time favorite drink is a Buttery Nipple or also known as Bit-o-honey. Basically Butterscotch Schnapps & Bailey’s Irish Cream so I chose to use the schnapps for this recipe. I mixed some rolled oats with butterscotch chips & butter pressed into muffin tins baked then poured this wonderful Custard Crème in each tin. I was sooooo delectable. Thanks for sharing-MBYo he cocinado/probado esta receta
