Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: judydawn on December 21, 2009, 01:09:12 am
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I was asked by me SIL if I could bring up a couple of cartons of Pauls Premium Custard (the best one on the market) for Christmas lunch. As I didn't want to take my TMX up there, I then did an exercise to see if our custard could be made ahead and reheated back to it's original consistency as it goes against the grain these days to buy custard. Others probably have already done this but if you haven't, IT WORKED!
Tweaked the recipe as follows - no zest of lemon or vanilla sugar. Used 50g sugar, 2 eggs, 500mls skim LL milk, 25g cornflour and vanilla essence to taste then followed the recipe directions. Place clingwrap on the surface to prevent a skin forming, allow to cool and refrigerate until needed. Reheat in the microwave on med heat.
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Thanks for that Judy. I'd never thought but we do it all the time. Make and eat custard and...............Then the next night reheat the sweets that are left over and reheat the custard. It depends who we have visiting when I make custard if I put the glad wrap over it so no skin forms. We have a couple of friends who love the skin on the custard. We all hate it.
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Thanks JD - think this is the one that they do variations of for B2B classes and demos? It works better for me without the lemon zested in the TMX
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Thanks for that JD.
Also double quantity works fine in the tmx too - but no more!
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I've found you can also reheat the mashed potato in the microwave. Just stir in a little more milk.
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I LOVE this custard. I actually use a little less cornflour - maybe half? I think it tastes too much of cornflour if I use the full amount. Although if I wanted it for profiteroles or similar I would use the recipe amount. I make it and leave it a bit before eating, but really prefer it cold. I wasn't going to make any for Christmas, but I might just have to now!
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I omit the cornflour altogether, I find it's too thick if I include it, fine without.
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I have been asked by ILB (whose computer is still down and she is missing the forum like crazy) to remind anyone making a double batch of this custard for Christmas festivities to remember to increase the cooking time by 20%, making it around the 8-9 minute mark. By the same token, if halving recipes decrease the cooking time by 20%.
Just made my batch and it took almost 10 minutes.
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JD thanks for that reminder.
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Thanks ILB (via JD) :-* :-* :-*
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Thanks JD. It's Christmas day and with the promise of a computer closeby couldn't fight the urge to log on ;) It'll be probably mid Jan before I have a computer (all going well) so
I have been asked by ILB (whose computer is still down and she is missing the forum like crazy)
is a HUGE understatement :'( :'( :-))
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Miss your postings ILB - what rotten luck to have your computer go down so close to Christmas. :-* :-*
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I'll be looking forward to hearing about your Christmas 'Thermomixathon'.
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Made this to use in trifle with rice flour instead of cornflour and it was yummo! ;D Really thick and leaves bought/custard powder custard in the shade. :D
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Hi All
I attempted EDC profiteroles at the weekend - something I would never have even considered pre TM :) . I was really pleased with the result for a first go, although I think I'll get a piping bag as they were a little awkward to form using a spoon.
I made the custard filling as recommended in the EDC (adding the extra eggs and extra cornflour). Despite putting in the fridge, unfortunately it did not set to a consistency to fill the profiteroles.
Any tips would be greatly appreciated ... or I may have to resort to "cheats custard" - Cottees Instant Vanilla Pudding whipped with cream ;D
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O4aTimtam there use to be a recipe on the U.K. Thermomix website about Profiteroles but it doesn't seem to be there anymore but luckily I found it in a file that I keep.This is what they did for the vanilla pastry cream.
Vanilla Pastry Cream.
45g cornflour
130g caster sugar
500g whole milk
6 egg yolks
the seeds scraped out of 1 to 2 vanilla pods
50g very cold unsalted butter in small pieces
Insert butterfly whisk.Weigh all ingredients except butter into the TM bowl.
Mix12min/80c/speed2 reverse.
DO NOT reset temperature, but satart mixing again at speed 1 reverse, allow the cream to gradually cool in this mode until its temperature drops to 50c: this will be quite a long time, approximately 15 minutes; you can accelerate the process by periodically taking the bowl lid completely off to allow more heat loss, but to keep the cream smooth and creamy it's important to keep stirring,particularly while it is still very hot and the egg content still cooking.Stop mixing at 50c.Start mixing again at speed 3 reverse.Feed in pieces of butter a few at a time through the hole in the lid until cream is now super smooth and creamy, this should not take more than a minute.Stop mixing, pour out the pastry cream and allow to cool and refrigerate.
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Thanks very much Cornish Cream. The EDC one I followed had 50g cornflour, 4 eggs, 500g milk, 60g sugar (no butter, and used whole eggs).
I shall definitely try the one you have posted next time and report back. Thanks for your quick reply :).
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We use this recipe at least once a week - varying the amount of milk/eggs/flour/sugar (we actually only use rapadura - great toffee flavour!) depending on whether we want it for pouring on pudding or fruit etc.,
A warning though - at my demo the consultant taught me to make banana custard by dropping a whole banana in through the hole in the lid directly onto the spinning blades at sp 4 in the last 30 secs (when the custard is 90degrees). I even asked her if it needed to be turned off first but she assured me there was no need - one of the benefits of a TMX.
So this is what I would do and then one day as I took the lid off to add the banana, some milk splashed out (I hadn't tweaked the amounts in those days so it was as per recipe book) and it hit just below my eye on the soft skin - needless to say even though it was a drop it was a painful burn - so glad it was me and not one of my children.
Not sure if it is customary to teach people this way - if so - be careful - the burn was quite painful and could have been my eyeball! (My consultant at the time didn't adhere to many rules so not surprised if this was one of her own tweakings).
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Thanks for alerting us jsthermie - nice to know these things. Don't know that I would ever add a whole banana like that though ???
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Thanks for the warning. I like my custard poured over sliced banana. ;)
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This review was posted by Sarah.j 16/4/10 elsewhere on the forum
from: wombleydoo on March 06, 2009, 04:48:49 PM
I don't like custard made with flour (as per the TM everyday cookbook). I use cornflour instead. The flour is very overpowering in flavour
Custard/Creme Patissere...When I do a demo I use zest 1 lemon with 25g cornflour, mix for 20secs sp 9. Then add 550g milk, 2 eggs, 50g sugar. Then cook for 6min, 90deg, sp 4. It pours out as a beautiful custard everytime.
Sugar is a wet product & cornflour is dry so you should get a finer result if you swap the two over like this. Also instead of lemon you can use a whole vanilla bean, or orange zest etc.
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JD when you say zest of 1 lemon, do you actually use a zester or do you peel the lemon and let the tmx chop it up?
I feel like making some custard!!
Helen
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Peel it and then use the tmx - blitz it in with the cornflour.
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Yes either that or if you have a microplane zester like me, you can use that. DH doesn't like traces of lemon zest in anything so I find it better to use that in this household.
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JD do you recommend 8 or 9 mins for double quantity? My in-laws just arrived so we are a house of 7. Single batch was not enough for all of us. After 3 1/2 years of popping in and out of the forum I never worked out you were a consultant! As they say, you learn something new every day.
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HC, Judy isn't a consultant ;)
I cook a double batch of custard for 12 minutes. Or until I hear that it is thickened to my liking :)
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i cook mine for 11 mins ;D
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I'm a bit OCD Uni, I hate cooking for an uneven number :-)) ;D
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;D my DD is the same
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my notes say for a thinner custard cook 4 only 10 mins
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That makes sense. Good tip Uni :)
;D my DD is the same
So glad you understand ;D ;D
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In the F&E cookbook Creme Anglaise is cooked for 7mins/80c/ speed 4 :-\
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That's for a single batch CC. Hopefulcook was asking how long for a double batch ;) It seems as if everyone is confused tonight but I can see why hopefulcook thought I was a consultant - I posted a copy of a review from Sarah.j who is a consultant so they were her words hopefulcook, not mine. ;D :-*
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Didn't see that Judy :D :D :D
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Sorry JD, I was very surprised!!! I see where I went wrong. Will make sure to read posts more carefully in the future!!
But back to the custard, now I have more options, 8, 9, 11 or 12 mins??
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HC, I would say start with the lesser time, and then just keep cooking for an extra minute or two until you get the consistency you want ;)
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I would do 10 minutes and keep checking it add a couple of minutes if need be
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We had this today with a demo.
Custard taste was OK, but my son prefers the bought stuff.
The zest was little chewy bits that you needed to spit out, which wasn't good.
Does anyone know a better recipe???
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Try this (http://www.forumthermomix.com/index.php?topic=2882.0) one Tony. I leave the lemon zest out of the EDC custard and just use vanilla extract.
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We make this a lot, especially the vanilla version. If I do add lemon peel, I blitz it first, scrape it down, add sugar and blitz it a second time. Makes the zest nice and small.
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Anytime I am using zest I use my micro plane to do it. Not the thermomix.
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Yes me too. :D
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Thanks for the tips.
I printed off that other recipe to try too.