Differences
This shows you the differences between two versions of the page.
| Both sides previous revision Previous revision Next revision | Previous revision | ||
|
desserts [2017/02/28 20:36] Leslie Cambias [Bread Pudding] |
desserts [2017/04/13 21:17] (current) Leslie Cambias [Pastry Cream] |
||
|---|---|---|---|
| Line 54: | Line 54: | ||
| - | 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. | ||
| Line 91: | Line 91: | ||
| ---- | ---- | ||
| - | //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.// |
| ---- | ---- | ||
| Line 377: | Line 377: | ||
| - | 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. |
| Line 435: | Line 435: | ||
| - | ---- | ||
| - | ====Pastry Cream==== | + | |
| + | |||
| + | |||
| + | |||
| Line 447: | Line 450: | ||
| - | + | ====Pastry Cream==== | |
| Line 500: | Line 503: | ||
| - | 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. |