Friday, May 25, 2012

Cream Custard

The cream custard was made as filling for the cream puff I made. The recipe was also based on 'Ah Jiao Excellent Chef' programme. This recipe is simple and the custard cream texture is very smooth and best to be consumed when it is very cold. The recipe is perfect however I find the rum used was just too strong for me since I prefer more vanilla flavoured desserts than anything else with too much alcohols.

415g milk
100g castor sugar
5 egg yolks
25g unsalted butter
25g cake flour
25g cornflour
1/4tsp vanilla extract
1tsp rum/brandy

1. Divide the milk equally into 2 bowls.

2. Stir cake flour and cornflour in one bowl of milk and mix well.

3. Beat all the egg yolks in another separate bowl and then mix the wet flour mixture in.

4. Add sugar to another bowl of milk and stir then pour this mixture into a clean saucepan and let it boil.

5. Pour the boiled milk to the flour mixture in step 3. Stir continuously as you pour so that you won't get scrambled egg.

6. Strain it to get the smoothest mixture and then put this back to the stove to boil.

7. Cook it until the mixture become thick and this will happen very fast. Continue to stir. When it started to thicken remove from the stove. Add butter and continue to stir. Butter will melt by the residual heat and the mixture will continue to thicken. Continue to stir and add in all the extracts.

8. Transfer quickly to another bowl to let it cool off and to stop it from thickening.

9. Cover it with a piece of clingwrap and press the wrap onto the surface of the custard to avoid a skin from forming.

10. Once cool completely, chill it in the refrigerator.

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