How do you get custard to 'set'?!
For putting on a trifle or something similar!? Is there a special kind of custard required!?Www@FoodAQ@Com
Answers:
use a bit more custard powder than the recipe says!. my mum used to make custard that you could slice with a knife!. mmmm!.Www@FoodAQ@Com
TIRAMISU WITH BRANDY CUSTARD
Servings: Makes 12 Servings!.
Ingredients
6 large eggs
1 1/3 cups sugar
5 tablespoons brandy
1 1/2 pounds mascarpone cheese*
1 1/2 cups water
1/2 cup instant espresso powder
3/4 cup chilled whipping cream
44 (about) crisp Italian ladyfinger cookies (from two 7-ounce packages)**
1/2 cup unsweetened cocoa powder
1/4 cup powdered sugar
Preparation
Fill large bowl with ice water!. Whisk eggs and 1/3 cup sugar in medium metal bowl set over saucepan of simmering water!. Whisk constantly until thermometer registers 160°F, about 10 minutes!.
Set custard over bowl of ice water and whisk until cool!. Mix in brandy!. Whisk mascarpone in another large bowl to loosen!. Fold in custard!. Bring 1 1/2 cups water to simmer in medium saucepan!. Add 1 cup sugar and espresso powder; whisk until sugar dissolves!. Mix in cream!. Refrigerate until cold!.
Submerge 3 cookies in chilled espresso-cream mixture for 5 seconds!. Place cookies on bottom of 13x9x2-inch baking dish!. Working in batches, repeat with enough remaining cookies to just cover bottom of dish!. Spread half of mascarpone mixture over cookies!.
Repeat soaking process with remaining cookies, placing them in single layer atop mascarpone mixture!. Spread remaining mascarpone mixture over cookies!. Refrigerate until set, about 2 hours!.
Whisk cocoa and powdered sugar in small bowl to blend!. Sift sweetened cocoa over top of dessert!. Cover and refrigerate at least 2 hours!. (Can be made 1 day ahead!. Keep refrigerated!.)
*Available at Italian markets and many supermarkets!. **Available at Italian markets and some supermarkets!.
LEMON CURD TRIFLE WITH FRESH BERRIES
6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Lemoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish
To make the lemon curd:
Bring a pot of water to a simmer over medium-low heat!. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth!. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk!.
Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow!. Don't let it boil!. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted!. Refrigerate until the custard is cold and firm!.
To build the trifle:
put the berries in a mixing bowl and toss them together so they are evenly distributed!. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse!. Line a glass trifle bowl with pieces of pound cake to fit!.
Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries!. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries!. Chill before serving!. Garnish with fresh mint!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
Servings: Makes 12 Servings!.
Ingredients
6 large eggs
1 1/3 cups sugar
5 tablespoons brandy
1 1/2 pounds mascarpone cheese*
1 1/2 cups water
1/2 cup instant espresso powder
3/4 cup chilled whipping cream
44 (about) crisp Italian ladyfinger cookies (from two 7-ounce packages)**
1/2 cup unsweetened cocoa powder
1/4 cup powdered sugar
Preparation
Fill large bowl with ice water!. Whisk eggs and 1/3 cup sugar in medium metal bowl set over saucepan of simmering water!. Whisk constantly until thermometer registers 160°F, about 10 minutes!.
Set custard over bowl of ice water and whisk until cool!. Mix in brandy!. Whisk mascarpone in another large bowl to loosen!. Fold in custard!. Bring 1 1/2 cups water to simmer in medium saucepan!. Add 1 cup sugar and espresso powder; whisk until sugar dissolves!. Mix in cream!. Refrigerate until cold!.
Submerge 3 cookies in chilled espresso-cream mixture for 5 seconds!. Place cookies on bottom of 13x9x2-inch baking dish!. Working in batches, repeat with enough remaining cookies to just cover bottom of dish!. Spread half of mascarpone mixture over cookies!.
Repeat soaking process with remaining cookies, placing them in single layer atop mascarpone mixture!. Spread remaining mascarpone mixture over cookies!. Refrigerate until set, about 2 hours!.
Whisk cocoa and powdered sugar in small bowl to blend!. Sift sweetened cocoa over top of dessert!. Cover and refrigerate at least 2 hours!. (Can be made 1 day ahead!. Keep refrigerated!.)
*Available at Italian markets and many supermarkets!. **Available at Italian markets and some supermarkets!.
LEMON CURD TRIFLE WITH FRESH BERRIES
6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Lemoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish
To make the lemon curd:
Bring a pot of water to a simmer over medium-low heat!. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth!. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk!.
Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow!. Don't let it boil!. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted!. Refrigerate until the custard is cold and firm!.
To build the trifle:
put the berries in a mixing bowl and toss them together so they are evenly distributed!. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse!. Line a glass trifle bowl with pieces of pound cake to fit!.
Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries!. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries!. Chill before serving!. Garnish with fresh mint!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
VANILLA CREAM CUSTARD (SAUCE FOR
CHERRY TRIFLE)
5 egg yolks
1/2 c!. sugar
2 tbsp!. corn starch
2 c!. milk
1 tsp!. vanilla
Beat egg yolks and sugar rapidly to blend well!. In saucepan, dissolve corn starch in 1/2 cup milk!. Add the rest of the milk and vanilla and bring to a boil, stirring constantly!. Pour gradually into egg mixture, blend well!. Return to heat and boil, stirring constantly 2 minutes!. Cool in refrigerator until needed!.
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CHERRY TRIFLE)
5 egg yolks
1/2 c!. sugar
2 tbsp!. corn starch
2 c!. milk
1 tsp!. vanilla
Beat egg yolks and sugar rapidly to blend well!. In saucepan, dissolve corn starch in 1/2 cup milk!. Add the rest of the milk and vanilla and bring to a boil, stirring constantly!. Pour gradually into egg mixture, blend well!. Return to heat and boil, stirring constantly 2 minutes!. Cool in refrigerator until needed!.
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in refrigratorWww@FoodAQ@Com
Put it in the fridge babes!. You don't need any special custard, it will be fine !.Www@FoodAQ@Com
I like Bird's custard mixes bestWww@FoodAQ@Com
just leave it go coldWww@FoodAQ@Com