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Desserts / Need help converting a recipe, peanut butter custard
« on: July 16, 2012, 09:09:29 am »
I'd love some advice on this one, I have come across a recipe that I would love to try, but I'm still a little inexperienced in converting methods for the TMX. The recipe has a biscuit crumb base then a peanut butter custard filling and topped with whipped cream, peanut butter cups and chocolate syrup! My DP will be putty in my hands if I make him this 
Below are the ingredients and method for the custard filling. The quantities have been converted from US cups and halved, I thought the original amounts would be too much for the TMX, there were 6 US of milk alone
I'm a little unsure if I should put everything in together or do the first part and add the eggs later as per the original method. Any advice will be appreciated.
Peanut Butter Custard Blast
170g sugar
40g cornstarch
30g plain flour
1/2 teaspoon salt
750ml 2% milk
3 egg yolks, beaten
90g creamy peanut butter
For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Stir 1 cup into peanut butter until smooth. Gently stir peanut butter mixture into the pan. Pour over crust.
Below are the ingredients and method for the custard filling. The quantities have been converted from US cups and halved, I thought the original amounts would be too much for the TMX, there were 6 US of milk alone
I'm a little unsure if I should put everything in together or do the first part and add the eggs later as per the original method. Any advice will be appreciated. Peanut Butter Custard Blast
170g sugar
40g cornstarch
30g plain flour
1/2 teaspoon salt
750ml 2% milk
3 egg yolks, beaten
90g creamy peanut butter
For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Stir 1 cup into peanut butter until smooth. Gently stir peanut butter mixture into the pan. Pour over crust.
fussy 3 and 5 year olds! Now that I have ordered a nice loaf tin with a lid so I can make sandwich bread for school lunches I am looking at the recipes in the book again.
times in the different recipes. My question is if there is a general rule for how long I should knead for different styles or bread? For example do wholemeal loaves require more or less than white, or is it simply trial and error and experience? 