Cheats French Custard

[judydawn]

Name of Recipe:Cheats French Custard
Number of People: 6 or 8 small
Ingredients:
1st stage
250g milk
250g cream
100g sugar - I originally left this ingredient out of the recipe and some members made it without sugar as you will see if you read the comments below.  It's therefore up to you as to how much you add here.
30g butter
50g cornflour
1 tsp vanilla extract

2nd stage
2 egg whites
2 tblspns sugar


Preparation:
Put the butterfly in place and add all the ingredients on the 1st stage list to the TM bowl in the order listed.
Cook 7 mins/90^o/speed 4.
Pour the custard into a large heatproof container and place a piece of plastic wrap or wet baking paper onto the surface to prevent a skin forming.
Cool slightly then place in the fridge to cool completely.  This step can be done as early as the day before.

Once the custard is cold you can start stage 2 of the recipe  which is beating the egg whites to fold into the batch of custard.  Place the butterfly into a perfectly clean, dry TM bowl and add the egg whites.  
Beat for 5 mins/50^o/speed 3.
Remove the lid and evenly scatter the 2 tblspns castor sugar on top of the fluffy egg whites.
Beat a further 2 mins/speed 3.

Fold this mixture gently into the cold custard using a spatula then pour into serving dishes.
Decorate with whipped cream and grated chocolate.

I have been making a genuine French Custard for 35 years (my DF once made it at a French cookery class and gave me the recipe). It was always my DD's favourite dessert.  Whenever we were having a party, I would be asked to make this and I would buy those Decor plastic stem dishes (as in the photo).  We would do a selection of French Custard, Choc Mousse, trifles or plain jelly for the little ones in those little containers.

I used to serve this at dinner parties in a lovely stemmed dish or glass - it's so light and is a good way to finish off a 3 or 4 course meal. 

The first stage of the recipe is taken from here http://www.forumthermomix.com/index.php?topic=5226

Members' comments
JulieO - Judy I made this dessert today and it is wonderful! I served in pretty cups for a change which made it seem extra special.  Thanks for a great recipe and conversion. 

JD - Yikes, I left the sugar out of my recipe.  Have amended it to read 100g sugar.  Julie, did you actually make it without?

JulieO - Yes, didn't use any sugar and I would have mentioned it if I thought it needed it. The little bit in with the eggwhites must have been enough for us.

Uni - I've been making it without sugar and it's been great, I will keep on making without it.

[fundj&e]

JD you lost me at
Once the custard is cold place the butterfly into a perfectly clean, dry TM bowl and add the egg whites.

Maybe I am having a senior moment

ciao

[judydawn]

The custard is still in the fridge at that moment fundj.  You are doing the second stage of the recipe ie beating the egg whites to then fold into the 1st stage, the custard.  Hope that is clear now  I have amended the recipe to make it clearer, I hope 

[fundj&e]

Thanks all clear now.

ciao

[judydawn]

Good, thanks for pointing it out to me - it's harder to proof read your own recipe than someone elses 

[Cornish Cream]

Looks delicious Judy.

[judydawn]

Thanks CC, I think it is 

[achookwoman]

Judy,  this looks yummo.

[CreamPuff63]

JD do you eat FC by itself as a dessert? Is that the difference between ordinary custard? I have never heard of it before.

[judydawn]

I think it is too good to eat with something else CP, I used to serve it at dinner parties in a lovely stemmed dish - it is so light and is a good way to finish off a 3 or 4 course meal.  This is not something I would make for everyday use, more as a special thing for visitors or to top off a really special meal.

[trudy]

Looks and sounds lovely Judy.

[cookie1]

This sounds lovely and delicate. Would it work on top of stewed fruit? (in a nice glass?)

[judydawn]

I prefer to serve it alone but it could be used as an ordinary custard to pour over fruit Cookie - I just think you wouldn't appreciate the texture when you have something else fighting for recognition 

[dede]

Thanks Judydawn, I have copied and pasted. Definitely will try this, Looks so good.

[cookie1]

Thanks Judy. It is on the to make SOON list.