custard recipes

A delicious cool treat on a hot summer day.  If you don't plan to use halved cherries immediately, toss them with a little lemon juice to help prevent their oxidation, or browning.

Cherry-Vanilla Ice Cream

cherries

c. sugar

heavy cream

c. whole milk

vanilla bean

lemon juice

red food coloring

Make the cherry syrup: Place 1 pound pitted cherries and 1/3 cup sugar in a small saucepan over medium heat and cook until cherries soften -- about 10 minutes. Run the cherries and any liquid through a food mill, strain the mixture, discard the solids, and return the liquid to the pan. Cook the cherry mixture over medium heat until it reduces to about 1 cup -- 8 to 10 minutes. Transfer to a small bowl and cool completely.

Make the ice cream base: Fill a large bowl with ice and water and place a fine sieve over another medium-sized bowl; set both aside. Combine the cream, milk, and vanilla bean and seeds in a medium saucepan and cook over medium-high heat until mixture just comes to a boil. Whisk the egg yolks and remaining sugar together in a large bowl until thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon -- about 2 minutes. Strain the mixture through the fine sieve into the bowl and place bowl in the prepared ice bath to cool.

Make the ice cream: Cut the remaining cherries in half, toss with the lemon juice, and set aside. Once the ice cream base is completely cool, stir in the cherry syrup and the food coloring, if desired. Process in an ice cream maker according to manufacturer's instructions. Fold in cherry halves, transfer to an airtight container, and freeze until solid. Ice cream will keep for up to 1 month in a freezer.

A sweet, light, airy, and melt in your mouth creamy filling! Chiboust cream is a custard-based recipe that is also known as St. Honoré cream since it&#39;s used to make the classic dessert - St Honore gateau!INTERMEDIATE - This recipe requires some knowledge about making meringue and custard. Beginners can certainly make this recipe easily, but I highly recommend that you read the entire post for the detailed tips on how to perfect this recipe. Makes approximately 675 g or 3 ⅓ cups of creme chiboust. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Creme Chiboust Recipe (Chiboust Cream)

240 mL full-fat milk (1 cup)

sea salt

g sugar (about 2 generous tbsp)

egg yolks (from large eggs (save the egg whites from these eggs

cornstarch (2 ½ tbsp)

vanilla extract

g butter (2 tbsp)

gelatin

water

150 g white sugar (¾ cup)

water (⅓ cup)

If you’re using powdered gelatin, place the water (regular tap water, not warm) in a small bowl. Sprinkle the gelatin powder over it, and gently stir it to hydrate the gelatin. Set aside to let it bloom for at least 10 minutes, and until the custard is cooked.

If you’re using sheet gelatin, place some cold tap water in a big bowl or dish that is big enough to fit the gelatin sheets. You can cut them in half if needed.

Completely submerge the gelatin sheets in the water. It&#39;s OK if the sheets stick to each other.

When the gelatin sheets have bloomed, they should be very soft. You can keep them soaked in water until the custard is cooked. Before adding the gelatin sheets, you must take them out of the water and squeeze them in your hands to remove the excess water before adding them to the custard.

Blooming the gelatin

In a small saucepan, place the milk and salt and heat until the milk is steaming, and it&#39;s just about to simmer. The milk does not need to come to a boil to make custard with it.

While the milk is heating, in a separate bowl, place the egg yolks, sugar, vanilla, and cornstarch. Whisk very well until the egg yolks start to look a little pale and thick, and there are absolutely no lumps in the mixture.

Temper the egg mixture by pouring the hot milk into the egg yolk mixture in a SLOW and THIN stream while constantly whisking the egg yolk mixture. This will ensure that the egg mixture warms up gently without turning into scrambled eggs. You would only need to add about ½ - ¾ of the milk mixture to achieve this.

Once the egg mixture is tempered, add the tempered egg mix back into the pot with the rest of the milk, and return it back to the stove.

Heat the custard base over medium low heat while whisking very frequently. Make sure to use the whisk to get all the corners and edges of the pot to ensure that the milk is not “setting” anywhere and forming scrambled eggs.

The custard will start to thicken, but keep whisking until the custard starts to come to a boil. To check if the custard is boiling, you will need to pause whisking for a few seconds at a time to check if there are any bubbles breaking the surface.

After the first bubbles break the surface, keep cooking the custard while constantly whisking for a further 1 - 2 minutes.

When the custard has finished cooking, remove it from the heat and pass it through a sieve into a large bowl.

Add the butter and bloomed gelatin and whisk until the butter and gelatin have dissolved and mixed in completely with the custard.

Place a plastic wrap over the surface of the custard, and make sure that the plastic wrap is touching the whole surface of the custard to prevent a skin from forming on top.

Allow the custard to cool down to room temperature. Do not keep it in the fridge, as the gelatin will set the custard. If that happens, you&#39;ll need to whisk the custard before adding the meringue, and the gelatin will not set as well as you would want it to afterwards.

When the custard is at room temperature (between 72 - 75°F), you can start to make the Italian meringue.

Making the pastry cream base

Place the egg whites in a dry, clean metal mixing bowl. Add a pinch of cream of tartar and salt. Keep the bowl in your stand mixer and set it aside until the syrup is ready.

Place the sugar and water in a small saucepan. Using a spoon or spatula, move the sugar around to make sure the sugar is hydrated by the water.

Heat the sugar syrup over medium / medium high heat. Swirl the pan to dissolve the sugar as the water heats up.

When all the sugar has dissolved, close the pot with the lid, and let the mixture boil for about 1 - 2 minutes. This will allow water to wash down the sides of the pot to re-dissolve the sugar that may have crystallized. Alternatively, you can use a clean pastry brush dipped in cold water to brush the sides of the pot.

Keep cooking the sugar syrup until it reaches 235°F / 113°C. Make sure to swirl the pot from time to time to evenly heat the syrup.

When the sugar reaches 235°F / 113°C, you can start to mix the egg whites on low speed.

The sugar syrup is ready to use when it reaches 240°F / 115°C (firm ball stage). It&#39;s OK if it’s anywhere between 240 - 245°F (115 - 118°C).

At this point, the egg whites should be whisked to soft peaks.

Pour the sugar syrup into the egg white mixture in a thin, slow stream while whisking the eggs on medium speed. Make sure to pour the sugar syrup between the bowl and the whisk to prevent the sugar syrup from splattering everywhere.

Once all the sugar is added, increase the speed of the mixer to high and whisk the meringue until you have glossy, stiff peaks. This should only take a few minutes.

Making the Italian meringue

Add about ⅓ of the meringue mix into the room temperature custard, and mix to loosen up the custard base.

Add the rest of the meringue and fold it in until there are no more white streaks in the custard. Be gentle when you fold in the meringue because if you mix it too vigorously, you will lose the air and it may deflate too much.

It&#39;s very important to use the creme chiboust while it’s at room temperature, since it will set in the fridge. If you do want to keep the creme chiboust in the fridge, you will need to whisk it again before using. However, keep in mind that this will deflate the mixture AND not set as well again, because the gelatin has been disrupted.

Making creme chiboust

I’ve been looking for a good vanilla filling for my choux buns for ages. This fits the bill with a strong flavor and light texture. The only thing I changed was adding a teaspooon of vanilla to the egg whites as they were whipping. Delicious! Thank you.

This creamy chocolate cremeux is silky smooth, rich, delicious, and so very easy to make! Very versatile recipe. You can serve this as a dessert on its own, or use this luscious filling as a base for many other desserts. Can be made with white, milk, or dark chocolate. EASY - This is a very easy recipe. However, you do need to be patient when making the creme anglaise. Makes about 900 - 950 g (3.5 - 3.7 cups)US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Chocolate Cremeux Recipe

240 mL full-fat milk (or 2% milk, 1 cup)

240 mL heavy cream (35% fat, 1 cup)

g sugar

tbsp vanilla extract

dark chocolate (chopped, at least 55% cocoa content)

butter

Here we&#39;ll be following my creme anglaise recipe instructions. Please check that post for more tips on how to make perfect creme anglaise.

In a saucepan, combine the milk and heavy cream. Heat over medium / medium-high heat until the milk starts to steam. Make sure to regularly stir to prevent the milk from burning.

In a medium bowl, place the egg yolks, sugar, salt, and vanilla. Whisk very well until the egg yolks become very smooth and start to turn pale in color.

Once heated, remove the milk from the stove and it’s ready to be added to the egg mixture.

To add the milk to the egg mixture, the eggs must be tempered. Place the bowl with the egg mixture on a non-slip surface (i.e. on a rubber pad or wet cloth napkin placed on the kitchen counter).

Carefully pour the hot milk mixture in a thin stream into the egg mixture, making sure to constantly whisk the egg mix as the milk is poured in.

When about half of the milk is added to the egg mix, the egg mixture should be warm enough and be tempered. Whisk it once more to make sure all the egg yolks are mixed in well (while scraping down the sides of the bowl).

Pour this egg and milk mixture back into the saucepan with the remaining milk. Whisk well to combine.

Now it’s time to cook the custard. Lower the heat on the stove to a medium low or low heat, and return the saucepan to the stove. When you cook the custard, you may have to alternate cooking it on the stove and then remove it from the stove to stir and disperse the heat if the custard is overheating too quickly (and then return it to the stove once again). You may have to do this, a few times depending on the heat from your stove. You can also lower the heat of your stove as well.

Cook the custard while constantly stirring with a rubber spatula until the custard has thickened to the right consistency. This can take anywhere from 4 - 10 minutes depending on the stove, size of the saucepan, and saucepan material.  Make sure to scrape the edges, sides, and bottom of the pan with the spatula to evenly heat the custard.

The custard will start to thicken as it reaches the correct temperature. The custard is done when it is thick enough to coat the back of a spoon with a film of custard (see pictures in the post for reference). The temperature of the custard should reach 180 - 185°F (82 - 85°C).

Once the custard is cooked, remove it from the heat. It&#39;s now ready to be added to the chocolate.

Making the pouring custard base (creme anglaise)

Before making the custard, place the chocolate in a large bowl. Remember you&#39;ll be adding the custard and will need room to blend the chocolate mix with a stick blender.

Once the custard is cooked, pour the custard through a sieve into the bowl with the chocolate.

Cover the bowl with plastic wrap or a lid for about 1 minute.

Uncover and stir the mixture with a spatula or whisk and mix the melted chocolate with the pastry cream. Stir until the chocolate has completely melted.

If you’re adding butter, add the butter at this stage while the chocolate is still warm. Stir to melt and mix in the butter.

Next, use a stick blender to blend the chocolate cremeux. This will help emulsify the mixture. The cremeux will start to look smooth and shiny.

Cover the cremeux with plastic wrap, making sure that the plastic wrap is in contact with the entire surface so as to prevent a skin from forming on top.

Transfer the chocolate cremeux to the fridge to completely chill, or until it reaches room temperature.

If you&#39;re serving the chocolate cremeux in a tart OR individual dishes, pour the cremeux into the dishes and let it chill in the fridge until it sets.

To use the cremeux as a topping or for piping, keep the chilled chocolate cremeux at room temperature for a while until it’s softened to room temperature.

Making the cremeux

Hi dini i tried your beautiful CREAMEUX recipe but im using compound chocolate instead of coverture..i placed on the fridge overnight but its still runny not thicken.
Pls help ☺️

My question is, say I want to stablize this as the main componant for plated dessert, how much gelatin should i add.

It’s my first time making this recipe and I loved is so smooth and tasty rich flavor

Made this today and it turned out really well, very smooth and creamy.
Thank you for the great recipe. Looking forward to making the other recipes in your custard recipe series

Super easy and delicious recipe for Chocolate Creme Patissiere (Chocolate Pastry Cream)! A rich, creamy custard with deep chocolate flavor. This recipe is gluten free and dairy free friendly.EASY - This is an easy recipe, but requires constant supervision. Please read the recipe fully before proceeding.Please use weight measurements for accurate, consistent results. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.

Chocolate creme patissiere (Chocolate pastry cream)

540 g whole milk (2 ¼ cups)

mL vanilla extract (2 tsp)

g dutch processed cocoa powder (2 tbsp)

egg yolks (from large eggs)

eggs

sugar

(½ chocolate pastry cream)

170 g bittersweet or semisweet chocolate (6 oz)

g butter (2 tbsp, softened (OR vegan butter))

gelatin (optional)

mL water (2 tbsp (To bloom the gelatin))

Optional step - Place the water in a small bowl and sprinkle the gelatin over the water. Mix gently with a toothpick (or something similar) and allow the gelatin to bloom in the water while you get the custard ready. Use gelatin if you want a more stable chocolate pastry cream.

Add the milk into a saucepan. Heat the milk over medium high heat until it&#39;s steaming and just about to boil. It&#39;s not necessary to boil the milk, but it is OK if it does boil gently.

While the milk is heating, place the sugar, eggs and yolks, cornstarch, cocoa powder, vanilla, and salt in a bowl. Whisk until you have a thick, smooth mix. Place this egg mix on a towel or napkin (to prevent it from slipping in the following step), and then set it aside until the milk comes to a boil.

As soon as the milk starts to boil, remove it from the heat. Slowly pour about one half of the hot milk into the egg mix (in a thin stream), WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg-milk mix back into the hot milk in the saucepan.

Heat the custard base over medium heat, while whisking vigorously until it starts to thicken. This should take about 2 - 5 minutes (depending on your stove and heat level and type of saucepan you use).

Heat until the pastry cream comes to a boil. The pastry cream is boiling when you see bubbles at the surface (see pictures in the post for reference). Once the first few bubbles break the surface, keep whisking the pastry cream for about 1 - 1.5 minutes while whisking constantly. This ensures that the cornstarch cooks and thickens the custard properly. Now turn off the heat.

Remove the saucepan from the heat and immediately add the chocolate, butter, and bloomed gelatin (if using). Whisk the mixture well until the chocolate, butter, and gelatin dissolve and mix in well with the rest of the custard. If needed, keep the pot on the stove (with the heat off), so that the residual heat continues to melt and mix the custard together.

Strain the custard (optional, but recommended if you think you have lumps in the custard), directly into a bowl or container where you will be storing the chocolate pastry cream.

Immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.

Let the custard cool down slightly, and then let it chill in the fridge for a few hours, or overnight, until completely chilled. You can use the pastry cream once it has cooled down to room temperature as well.

This may set as it cools down (definitely will set in the fridge), so you will need to whisk the chocolate creme patissiere to make it smooth again before use. 

Store the chocolate pastry cream in an airtight container for up to 4 days in the fridge.

I just tried this recipe in a Choux au Craquelin. I'm a bigger fan of dark chocolate than any other type of chocolate, but I found this to be almost TOO chocolate assertive. I'd even added a batch of whipped cream to my finished and cooled batch. The texture is absolutely divine with or without the whipped cream, but I'll need to make some adjustments to the amount of chocolate. Otherwise, a huge hit with my Dad piped into a Choux Puff. 
That said, if you love dark chocolate like I do, the 'in your face' chocolate in this recipe will definitely grow on you.

Made it to fill mini tartlets topped with cream and raspberries for Eid. Followed the recipe carefully and accurately. Came out delicious. With the rest will make 'inverted eclairs' with the choc pastry cream inside and whipped cream on top.

Fantastic recipe! It was my first time making creme pat and I couldn't believe how simple it was.

Best chocolate pudding pie filler recipe I’ve tried

I did not mean to give it a 3 star rating. the mouse went faster than my mind....

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Cherry-Vanilla Ice Cream

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Creme Chiboust Recipe (Chiboust Cre...

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