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desserts [2017/02/28 20:27] Leslie Cambias [Lemon Sponge Custard] |
desserts [2017/04/13 21:17] (current) Leslie Cambias [Pastry Cream] |
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| - | //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.// | + | 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. 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. // | + | 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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| - | 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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| - | 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. |