9.3 Eggs – Additional Custard Recipes
Creamy Eggnog
| 3 tbsp Egg Yolk, pasteurized | ½ cup heavy cream |
| 1¼ cups milk | ½ tsp vanilla |
| 3 tbsp sugar |
Whisk together egg yolk, milk and sugar. Cook while constantly stirring in the top of the double boiler until the mixture reaches 77°C. Remove from heat and pour into a bowl placed in an ice bath. Once cool, add the heavy cream and vanilla. Mix together. Cover and chill until ready to serve.
Chocolate Pot de Crème
| 1 ½ cups heavy cream | ¼ cup egg yolk, pasteurized |
| ¾ cup semi-sweet chocolate chips | ¾ tsp vanilla |
| ¼ cup sugar |
In a double boiler, mix together heavy cream, chocolate chips and sugar. Cook while constantly stirring until all of the chocolate melts and the mixture reaches approximately 85°C. Remove from heat.
Meanwhile in a small bowl, whisk together the egg yolk and vanilla extract. While whisking slowly add the hot chocolate mixture into the egg yolk. Place pot de crème in an ice bath to cool before serving.
Crème Brûlée
| 2/3 cup half & half | ½ tsp vanilla |
| 2 tbsp sugar | 2 tsp sugar |
| 2 egg yolks |
Preheat oven to 350°F. Place two water baths with racks in the oven while it is preheating, filled approximately half full with hot water.
In a small saucepan heat half & half and 2 tablespoons of sugar over medium heat until mixture reaches approximately 80°C. Remove from heat.
In a small bowl whisk together the egg yolks and vanilla extract. While whisking slowly add the hot half & half and sugar into the egg mixture. Pour mixture in 2 1-pint baking dishes and place one dish in each of the hot water baths.
Bake for 45-55 minutes until a knife inserted comes out clean. Remove from oven and the hot water baths. Place the custard cups in an ice bath to rapidly cool. Sprinkle 1 tsp of sugar on top of each the crème brûlée cup. Ask the instructor to help broil the sugar on top.
Flan
| ½ cup milk | ½ tsp vanilla |
| 2 tbsp sugar | ½ tbsp caramel sauce (instead of caramelizing sugar on the bottom |
| 1 egg (remove chalaza) |
Preheat oven to 350°F. Place two water baths with racks in the oven while it is preheating, filled approximately half full with hot water.
Spread 1-2 teaspoons of caramel sauce into the bottom of each of two custard cups.
In a small saucepan heat milk and sugar over medium heat until mixture reaches approximately 80°C. Remove from heat.
In a small bowl whisk together egg and vanilla extract. While whisking slowly add the hot milk and sugar into the egg mixture. Pour mixture in 2 custard cups and place one cup in each of the hot water baths. Bake for 45-55 minutes until a knife inserted comes out clean. Remove from oven and the hot water baths. Place the custard cups in an ice bath to rapidly cool. Once cool, run a knife around the custard and invert onto a plate to serve.
