Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: JuliaBalbilla on December 20, 2011, 12:12:54 pm
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Name of Recipe: Crema Inglesa (Custard) – not tested
Tablespoons are European ones, ie, 3 teaspoons
Serves: Not stated
Ingredients:
300g milk
3 egg yolks
75g icing sugar
A few drops of vanilla essence
Preparation:
Add the ingredients to the *: and cook 8 minutes / 90° / Speed 4.
The result should be a light sauce, but a little creamy.
Pour it into a bowl and keep stirring with a wooden spoon until it has completely cooled, to avoid it forming a skin.
Tips/Hints: This is similar to the custard used in pastries but is much lighter and less dense. It has many uses: use it to decorate dishes and also a basis for ice creams and mousses. It can be made with different flavours by adding chocolate, caramel, coffee etc to the milk.
Origin: This is a translation of a recipe in Salsas y Aliños con Thermomix (Susaeta Ediciones)
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If you don't want to stand there stirring until it cools, press plastic wrap directly onto the surface and this will also prevent a skin forming.
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Thanks JD, that is a great idea. I can't imagine anyone wanting to stand there stirring it all the time ;D
JD
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I made a batch of this for the current challenge but reduced the sugar (used castor sugar) to 40g. It's been in the fridge for 8 hours but has refused to set so I drank it :D It tastes great, pity it's not a custard consistency. Does anyone know if this is because firstly I reduced the sugar from 75g and secondly, I used castor sugar instead of icing sugar?
With minimal ingredients, it was surprising how much it fluffed up during cooking - I wouldn't attempt to double it as it would overflow.
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I doubt if the fact that you used castor sugar would have made much difference. I have not tried this recipe, but if you are meant to actually stir with a spoon until cool, so that it evaporates somewhat.
I have been absent from this forum for a long time, owing to my husband being very ill. Sadly, I lost him on 29th June this year at the age of 48.
JB
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Please accept my condolences Julia, so sorry to hear that, that is far too young. How are you holding up?
In regard to the custard, I'm sure the stirring is just to prevent the skin forming and I overcame that by using the clingwrap. I'll try keeping the blades turning until it cools next time to see if it does work, that will take some time though I'm sure.
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My condolences too Rosemary. :-*
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Rosemary that's very sad news, hugs
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My deepest sympathy JB. :-*
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My heartfelt condolences, 48 is far to young.
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My condolences also JB, how terribly sad.
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JB, I am so very sorry to about your loss. You are in my thoughts and prayers. xxxx
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My condolences Julia.
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JB, so very sad. My condolences to you and yours.
X
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JB so sad. My thoughts are with you.
Boo x
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So very sorry to hear this.
We are thinking of you and send you and the family our deepest condolences.
Xx
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Rosemary, words can't express how sorry I am to hear that you've lost your husband. Thoughts and prayers are with you . . . . Do make sure you look after yourself to regain your strength after such sadness . . .
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Thanks to all of you, I apologise for my delay in replying but whilst I knew it wasn't unexpected, it was inevitable. I knew he was dying, but kept it from him for his own sake as he wouldn't have been able to cope with the knowledge. It was so hard for months and months for me knowing this and having to keep up a certain pretence to protect him.
JB xxx
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JB I can only imagine how difficult this must have been for you. Sending hugs.
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I'm so very sorry Julia. My prayers are for you at this time.