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desserts [2015/12/02 16:33] Leslie Cambias [Baked Custard] |
desserts [2017/04/13 21:17] (current) Leslie Cambias [Pastry Cream] |
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| *Mix about 2 tablespoons of the beaten egg white into the mixture and stir with a whisk; carefully fold in the rest with a spatula. | *Mix about 2 tablespoons of the beaten egg white into the mixture and stir with a whisk; carefully fold in the rest with a spatula. | ||
| - | Butter a 7” souffle dish or custard cups, fill and place in a baking pan with water to at least half way up the baking dish sides. Put into a pre-heated 350° oven and bake for 45 minutes for cups and 1 hour for the dish, or until set. In the baking process the cake will form on top, with a custard layer beneath. | + | Butter a 7” souffle dish or custard cups, fill and place in a baking pan with hot water to at least half way up the baking dish sides. Put into a pre-heated 350° oven and bake for 45 minutes for cups and 1 hour for the dish, or until set. In the baking process the cake will form on top, with a custard layer beneath. |
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| - | Do not allow the water in the pan to boil, add a little ice if it does. Serve hot or at room temperature (best). | + | Do not allow the water in the pan to boil, add a little ice if it does. Serve hot or at room temperature. |
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| - | ====Bread Pudding==== | + | ====Flamed Bananas==== |
| + | Cut the peeled bananas in half widthwise, then again in half lengthwise. Saute in butter until the edges begin to brown, then add brown sugar, more butter and rum (be careful) off the fire. Ignite the rum and serve, accompanied with vanilla ice cream. | ||
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| + | ====Bread Pudding==== | ||
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| - | //There are as many recipes for bread pudding as there are cooks who are all trying to make the definitive one. The greatest is the bread pudding souffle that was invented for Commander’s restaurant by either Emeril Lagasse or Paul Prudhomme. But that’s beyond this collection - we never made it. This recipe is just the basics, and you can invent your own embellishments.// | ||
| + | //There are as many recipes for bread pudding as there are cooks who are all trying to make the definitive one. The greatest is the bread pudding souffle that was invented for Commander’s restaurant. But that’s beyond this collection - we never made it. This recipe is just the basics, and you can invent your own embellishments.// | ||
| - | //We use the method that most local folks used, and that is to layer slices of bread (usually the old French loaf that was much wider than the poor boy loaf) in a buttered soufflè dish, then pour the custard mix over it. Use enough custard to fill to the top layer, let it soak, then top it off.// | ||
| + | We use the method that most local folks used, and that is to layer slices of stale bread (usually the old French loaf that was much wider than the poor boy loaf) in a buttered soufflè dish, then pour the custard mix over it. Use enough custard to cover the top layer, let it soak, then top it off. | ||
| - | //Raisins, pecans, fruit or whatever can be added while building the layers. Place small pieces of butter all over the top. It is baked for about 45 minutes to an hour in a 350° oven, or until the top is puffed and well browned. Stand it in a pan of hot water to prevent overcooking the custard.// | ||
| + | Raisins, pecans, fruit or whatever can be added while building the layers. Place small pieces of butter all over the top. Place the dish in a pan of hot water, but do not let the water boil, if it does, add a few ice cubes. Bake for about 45 minutes to an hour in a 350° oven, or until the top is puffed and well browned. | ||
| - | //The basic custard is made with one large egg and 1/4 cup of sugar (or to your taste) per cup of milk, along with vanilla and nutmeg and a pinch of salt.// | ||
| + | The custard mix is made with one large egg and 1/4 cup of sugar (or to your taste) per cup of milk, along with vanilla and nutmeg and a pinch of salt. | ||
| + | Serve with hard sauce. | ||
| - | //Since we often bought brioche to have at breakfast, We saved any leftovers in the freezer to use in making the bread pudding. Pannetone is super as an ingredient, but rather expensive. Brioche (or Challah) makes an elegant pudding, as does raisin bread.// | + | //Since we often bought brioche to have at breakfast, we saved any leftovers in the freezer to use in making the bread pudding. Pannetone is super as an ingredient, but rather expensive. Brioche (or Challah) makes an elegant pudding, as does raisin bread.// |
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| - | //Bread pudding is a good dessert to experiment with. Some of the variations we have done are to soak the raisins in cognac or bourbon well beforehand, and perhaps adding chopped cooked fresh fruit – such as apples, pears, or peaches; pecans or other soft nuts; cooked dried fruits, etc. Sometimes a meringue is put on top after baking and colored under the broiler. One can fold beaten egg whites into the custard mix to lighten the texture.// | + | //Bread pudding is a good dessert to experiment with. Some of the variations we have done are: soak the raisins in cognac or bourbon well beforehand, and perhaps adding chopped or sliced fresh fruit – such as apples, pears, or peaches; pecans or other soft nuts; cooked dried fruits, etc. Sometimes a meringue is put on top after baking and colored under the broiler. One can fold beaten egg whites into the custard mix to lighten the texture.// |
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| - | //Maw-maw was very fond of sweets and this was one of her favorites. She would clean the granite top of the sideboard and spoon the praline mix on to it to cool. She also made fudge and taffy, but don’t even think about them: too much sugar.// | + | //Maw-maw was very fond of sweets and this was one of her favorites. She would clean the granite top of the sideboard and spoon the praline mix on to it to cool. She also made fudge and taffy, but don’t even think about them-too much sugar.// |
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| - | To make //Creme Caramel//: Heat ½ cup of sugar and a tablespoon of water in a skillet, stirring, until it is smooth and takes on a light brown caramel color. Spoon a tablespoonful into each empty cup and let it cool and harden. Pour the custard mix on top of the caramel and bake as above. Do not use a teflon skillet, you cannot see the color change. | + | To make //Creme Caramel//: Heat ½ cup of sugar and a tablespoon of water in a skillet or heavy saucepan until it is smooth and takes on a very light caramel color. Do not stir as that causes granulation. Quickly spoon a tablespoonful into each empty cup and let it cool and harden. Pour the custard mix on top of the caramel and bake as above. Do not use a teflon skillet, one cannot see the color change. |
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| - | Grate the zest from 2 lemons and reserve. Juice the 4 lemons, add the yolks and condensed milk, stir well. Pour carefully into the prepared pie plate. | + | Grate the zest from 2 lemons and reserve. Juice the 4 lemons, strain and add the yolks and condensed milk, stir well. Pour carefully into the prepared pie plate. |
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| - | //Both made with with a dough called pâte à choux. The dough is easier to make than it looks in the recipe. After making it successfully a couple of times, you will not hesitate to do other things, such as [[hors_d_oeuvres#gougères]], gnocchi Parisien, etc. Check out the cookbooks.// | + | //Both made with with a dough called pâte à choux. The dough is easier to make than it looks in the recipe. After making it successfully a couple of times, you will not hesitate to do other things, such as [[hors_d_oeuvres#gougères]], quenelles, etc. Check out the cookbooks.// |
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| - | Combine the water, salt and butter and bring to a boil. When the water boils and the butter is melted, add the flour and stir vigorously until it coheres into a ball. This is called a //panade.// Let it cool, move it to a bowl, then add the eggs, one by one – beating each one thoroughly with a wooden spoon before adding the next. | + | Combine the water, salt and butter and bring to a boil. When the water boils and the butter is melted, add the flour and stir vigorously until it coheres into a ball. This is called a //panade.// Let it cool slightly, move it to a bowl, then add the eggs, one by one – beating each one thoroughly into the panade with a wooden spoon before adding the next. |
| - | Or, use a food processor. Cut up the panade and put it into the bowl along with the lightly beaten eggs and mix until smooth - a few seconds. The dough is very soft and sticky. A soft spatula is helpful here to scrape it out. | + | Or, use a food processor. Cut up the panade and put it into the processor bowl, along with the lightly beaten eggs and mix until smooth - a few seconds. The dough is very soft and sticky. A soft spatula is helpful here to scrape it out. |
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| - | Bake for about 10 minutes on the middle shelf, then reduce the heat to 350° and bake for 20 minutes. Take out and pierce the sides with a knife to release the steam, then let them sit in the turned off oven with the door propped open with a wooden spoon - to dry out. | + | Bake for 10 minutes on the middle shelf at 450°, then reduce the heat to 350° and bake for 20 minutes. Take out and pierce the sides with a knife to release the steam, then let them sit in the turned off oven with the door propped open with a wooden spoon - to dry out. |
| - | Fill with pastry cream, using the pastry bag, or cut them in half horizontally and fill. The Éclairs are usually filled with chocolate pastry cream and glazed on top with chocolate icing. The small puffs can be cut in half horizontally, filled with ice cream and covered with chocolate ganache to become profiterolles, the really upscale member of the family. | + | Fill with pastry cream, using the pastry bag, or cut them in half horizontally and fill. The Éclairs are usually filled with chocolate pastry cream and glazed on top with chocolate icing. The small puffs can be cut in half horizontally, filled with ice cream and covered with chocolate ganache to become profiterolles, the really upscale member of the family. The large round puffs are usually filled with vanilla pastry cream. |
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| - | //When I was a kid, the great treat was a frozen eclair. Refrigerators were still new, and freezing eclairs (or chocolate dipped bananas) was novelty. I wish I had a frozen eclair right now.// | ||
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| + | ====Pastry Cream==== | ||
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| + | *2 large egg yolks | ||
| + | *1 1/2 tablespoons corn starch | ||
| + | *3 tablespoons sugar | ||
| + | *1 teaspoon vanilla extract | ||
| + | *4 tablespoons softened butter (1/2 stick) | ||
| + | *1 cup milk | ||
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| + | Prepare a 2 cup or so bowl on ice. In another bowl, thoroughly beat together the egg yolks, sugar, cornstarch and vanilla. Bring the milk to boiling and pour it slowly into the egg mixture. Stir with a whisk while pouring. Pour it back into the milk saucepan and bring it to a high boil, stirring and keeping the edges from scorching. Boil until it thickens, 5 or 10 seconds, and pour into the chilled bowl and stir. When it is lukewarm, add the softened butter and stir until smooth. | ||
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| + | Cover the surface of the cream with plastic wrap to keep air off it, so that it does not form a hard film on the surface. Keep refrigerated. | ||
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| + | //When I was a kid, the great treat was a frozen eclair. Refrigerators were still a new thing, and freezing eclairs (or chocolate dipped bananas) was novelty. I wish I had a frozen eclair right now.// | ||
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| - | 3 egg whites, 1 cup confectioners' sugar, pinch of salt, flavorings: these are optional - vanilla, almond (or a combination), just a drop or two, cocoa, chopped pecans, etc. They may also be tinted with a little food coloring | + | 3 egg whites, 1 cup confectioners' sugar, pinch of salt, flavorings: these are optional - vanilla, almond (or a combination), cocoa, chopped pecans, etc. They may also be tinted with a little food coloring |
| - | Mix the salt and egg whites and whip at room temperature, using a whisk or electric beater, until soft peaks form. Add the sugar and continue beating until it makes firm peaks and the sugar is dissolved. The mix should be shiny and rather dense. | + | Mix the salt and egg whites and whip at room temperature, using a whisk or electric beater, until soft peaks form. Add the sugar and any flavorings. Continue beating until it makes firm peaks and the sugar is dissolved. The mix should be shiny and rather dense. |
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| + | ====Creole Cream Cheese==== | ||
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| + | This is a recipe cut from the Times-Picayune. It is from a column written by Miriam Guidroz, whose recipies were reliable. | ||
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| + | *1 gallon skim milk | ||
| + | *1/2 cup cultured buttermilk | ||
| + | *1/2 teaspoon rennet (try health food stores) | ||
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| + | Place milk in a large container. Temperature must be between 70 and 80° F. Add the buttermilk, stir well. Add rennet and agitate for 1 minute. Do not stir again, as that would break the cheese formation. Cover the container and let it stand 12 to 15 hours at room temperature. | ||
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| + | The rennet will be converting the milk to a cheese and the longer it stands, the firmer the cheese will be. After it has set, ladle it into molds so that the water can drain off of the cheese. In a large roasting pan, place a rack elevated on custard cups, then put the molds on the rack. Let them drain until the water stops dripping, about 6 hours. Transfer the cheeses to clean containers. | ||
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| + | Molds can be made with plastic containers for sour cream, olives, etc. Use an icepick or hanger wire and heat it until it glows, then quickly burn holes in the plastic. | ||
| + | The cheese keeps for about a month in the fridge. Eat with sugar or salt and pepper. Serve with some heavy cream poured on it. | ||
| ====Yogurt as Dessert==== | ====Yogurt as Dessert==== | ||