Many of the most delicious fillings and ice creams begin as simple dairy ingredients that are transformed into sublime custards or luxurious creams. When making these classic custards, controlling the temperature is essential for perfect results.
Creme Chantilly
1 1/4 cups heavy cream
1/4 cup powdered sugar
1/4 tsp vanilla extract (optional)
Whip the cream with the powdered sugar until the cream stands in soft peaks. Flavour with the vanilla extract or whatever you desire. Use or serve at once.
Creme Patissiere (pastry cream or custard cream)
2 1/4 cups fresh mill
1 tsp vanilla extract
5 egg yolk
6 tbsp superfine sugar
1/4 all purpose flour
1 tbsp cornstarch
Heat the milk and vanilla extract gently until just boiling. Remove from the heat and cool slightly. Beat the egg yolks with the sugar until pale and thick, then stir in the flour and cornstarch. Gradually stir in the milk and vanilla into the egg and flour mixture. Pour the custard back into the saucepan and heat gently, beating continuously until the mixture thickens and boils. Boil for 1 minute, stirring continuously. Pour into a large bowl or shallow dish and cover with plastic wrap or parchment paper. Set aside to cool. Beat until smooth before using.
Creme Anglaise (English cream)
1 tsp vanilla
2 1/4 cups milk
6 egg yolks
5/8 cups powdered sugar
6 tbsp heavy cream
In a saucepan, pour the milk and vanilla and bring slowly to a boil. Beat the egg yolks with the sugar until pale and thick. Pour in the milk and vanilla into the eggs, stirring continuously. Pour the custard back into the saucepan, and stir over low heat until the mixture begins to thicken and coats the back of the spoon. Do not allow to overheat or boil, or the eggs will curdle. Remove from the heat and stir in the cream. Strain the custard. Make about 2 3/4 cups.
Creme Chantilly
1 1/4 cups heavy cream
1/4 cup powdered sugar
1/4 tsp vanilla extract (optional)
Whip the cream with the powdered sugar until the cream stands in soft peaks. Flavour with the vanilla extract or whatever you desire. Use or serve at once.
Creme Patissiere (pastry cream or custard cream)
2 1/4 cups fresh mill
1 tsp vanilla extract
5 egg yolk
6 tbsp superfine sugar
1/4 all purpose flour
1 tbsp cornstarch
Heat the milk and vanilla extract gently until just boiling. Remove from the heat and cool slightly. Beat the egg yolks with the sugar until pale and thick, then stir in the flour and cornstarch. Gradually stir in the milk and vanilla into the egg and flour mixture. Pour the custard back into the saucepan and heat gently, beating continuously until the mixture thickens and boils. Boil for 1 minute, stirring continuously. Pour into a large bowl or shallow dish and cover with plastic wrap or parchment paper. Set aside to cool. Beat until smooth before using.
Creme Anglaise (English cream)
1 tsp vanilla
2 1/4 cups milk
6 egg yolks
5/8 cups powdered sugar
6 tbsp heavy cream
In a saucepan, pour the milk and vanilla and bring slowly to a boil. Beat the egg yolks with the sugar until pale and thick. Pour in the milk and vanilla into the eggs, stirring continuously. Pour the custard back into the saucepan, and stir over low heat until the mixture begins to thicken and coats the back of the spoon. Do not allow to overheat or boil, or the eggs will curdle. Remove from the heat and stir in the cream. Strain the custard. Make about 2 3/4 cups.
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