Custards and Creams

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.

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Leche Flan (Filipino Dessert)

Leche flan, it's almost like creme caramel but made in the Philippines, in short, this is our local version. It's a creamy and rich caramel that contains caramel on top. We have also our very own molder for this, and this is what we called, "llanera" it is an oval shaped metal. This kind of dessert is famous and is always present in almost all occasions here in the Philippines. Every family that is celebrating a feast or birthday, they always offer this yummy dessert. Let's do it guys! Enjoy! :)


1 cup sugar
1/2 cup water

350 ml evaporated milk
250 ml condensed milk
8 pcs egg yolk
1 tsp vanilla extract

First step:
Heat the water and sugar until you form a golden brown mixture or a caramel. Then, put some of the caramel to the molder that you're using and coat the inside walls and let it dry.

Second step:
Whisk the egg yolk while gradually pouring the condensed and evaporated milk. Add the vanilla extract.
Do not over mix it, because the mixture will be to foamy. When it's done, strain the mixture twice to get rid of the lumps. After straining it, you can now pour it into the molder with caramel. You can cook it in an oven for 30-40 minutes, but you have to put it in and baking tray with water. If you don't have oven, you can use a steamer instead and cook it for about 40 minutes to 1 hour. You will know when the leche flan is done, when you use a toothpick or a knife, you just have to stitch it and if it's clean, then it is well done. Let it cool, and when you're done cooling, turn it upside down in a plate.

Here's my own decorated leche flan. Comments welcome guys! :D

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Choux Pastry

Choux paste, it is use to make cream puff and eclairs. You just have to pipe it the way it should be. :D

1 cup water
1/2 cup unsalted butter

Heat the butter and water gently until the butter melts. Increase the heat to maximum
 and bring the mixture to a full rolling boil.

1 1/4 cups all purpose flour

Tip in all the flour, then remove form the heat and stir. A smooth paste will form which comes away form the pan in a clean ball. Allow to cool for about 15 minutes.
Once the dough has become smooth, return in to the heat until it is dry and form a ball. Remove from the heat and beat in the eggs gradually, incorporating as much air as possible.
Continue beating until paste is smooth and very glossy.
Bake in 425 degrees Fahrenheit for 25 to 30 minutes.

This is a sample of my croquembouche (cream puff tower)

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