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8

Anything that doesn't survive the 150° C oven is not going to survive a 1500° C blow torch. Gelatin has a melting point of about 35° C, maximum. It is a thermoreversible reaction, unlike the coagulation of eggs, which is thermoirreversible. Eggs set well in an oven, which is why they are used in so many baking recipes; gelatin does not, which is why it is ...


8

There are a variety of frozen desserts which are all related. The main difference between ice cream and frozen custard is the amount of eggs used to thicken the base mix. Philadelphia style ice cream is made from a base mix of milk and/or cream, sugar, and flavorings. French (or simply plain) ice cream is made from a base mix which is essentially a very ...


8

It sounds like your custard was overcooked, causing the proteins to break down. This can easily happen when you make custard in a pan. By the time you realize it's happening it's too late. Try using a double boiler instead, or improvise one using a pot with water and a bowl. Also, don't cook it too long, it should still be somewhat runny when hot. If you ...


8

Use more of the thickener that is already in the advocaat: egg yolks. Make a custard with egg yolks and advocaat, heating gently until it thickens, but not beyond 60 C / 140 F or you risk curdling. A water bath is safer than working directly on the burner. At that temperature, the loss of alcohol due to evaporation is limited. You can add brandy (to boost ...


7

Lemon curd is not cooked so much for a time—in general times are only guidelines to help cooks not yet familiar with a recipe do planning—as they are to a specific outcome. The traditional test for lemon curd (and all custards, really) is the nappe, or coating the back of a spoon. If you dip a spoon into the curd, and then run your finger ...


7

These steps are done to ensure that the custard in the end is the best it can be. The best custard has a smooth, and creamy consistency. Warming the milk/cream with the sugar will ensure that the dairy and sugar are completely incorporated. This could be done with cold dairy, but you would have a higher likelihood of having sugar granules that do not ...


6

Why did this happen? One possibility is that the outside of the custard became overcooked while you were waiting for the middle to set. As eggs cook longer they tighten up more and more, squeezing out liquids that were previously captured by the protein matrix. The cooking process continues for a while even after you remove the custard from the oven, so the ...


6

The most common cause for curdling is the wrong temperature. At no point should you heat the custard to over 87 Celsius, and due to heat inertia, and for a generally better texture, you should stop heating earlier. I have found 83 Celsius to be an optimal target temperature for my taste. If you preheat the cream (for example you are dissolving caramel in ...


6

What you made is a baked custard, and it sounds like it came out rather well. A runny/pouring custard is made in a pan on the stove top, rather than baked, but has a similar ratio of ingredients, sometimes with added flour or cornflour to thicken it.


6

You need less cream for a firmer consistency. The eggs are the part that set during the cooking process. The cream adds moisture and fat, both of which make it softer and runnier.


5

I think it all got too hot, but there might be other problems. Did you mix the cornstarch in completely? Leaving undissolved cornstarch is a sure way to obtain 'blobs'. Did you pour the hot milk onto the egg-mixture? You should do that very slowly and whisk vigorously (while trying to splash everything). If the eggs get too hot, they will coagulate. Did you ...


5

Custard is a mix of egg yolk and dairy (often milk, but sometimes including cream as well), which is then heated. The ratio of yolk to dairy depends on the texture desired (with a high enough portion yolk, it will set; with less, it'll just thicken). The temperature its cooked to varies, but is usually between 70°C–80°C. Custard powder is, as far as I can ...


5

I'm a bit late answering, but I make my own vanilla custard which is quite thick, and put some of the muffin mixture into the pan, then spoon a teaspoon of custard, or lemon curd then top up the rest of the muffin mix. Works well. You can make coconut lemon muffins (with lemon butter), or apple and custard muffins sprinkled with cinnamon and sugar. Banana ...


5

Caring about the yolks is a special case of caring about the ratios needed for an ice cream. So here a more general answer to extend @SAJ14SAJ's first point. If you are not using external emulsifiers, try to keep your ice cream in the 10%-15% fat for lean ice creams, and 15%-20% for rich, smooth ice creams (French ice creams usually fall in the second ...


5

Pies originally were specifically to denote enclosed items (the crust sealed the item that was to be eaten). In many cases, the crust wasn't actually eaten -- it was a nasty charred thing that was discarded. In time, pie crusts improved to the point at which you'd eat the whole thing ... but the star was the filling, not the crust. Tarts, on the other ...


5

A custard royale is not stirred during cooking, this leads exactly to the scrambeled eggg effect you had. This is fundamentally different from the standard custard process you are probably familiar with. The (preheated) cream is mixed with the egg and/or yolks, then put in the vessel it's supposed to be cooked in. It can be cooked over barely simmering ...


5

Butter in this type pie is there to add "richness". It is possible to leave it out entirely and save about 800 calories, but it may not satisfy your definition of a good dessert. If you reduced the amount to 1/2 a stick (1/4 cup), you would reduce the total calories by about 400 and still have a very nice pie. I would not recommend replacing the butter ...


4

I think you're on the right track. Curds exist with many fruits, but the most common are all very strongly flavored (citrus, raspberry, cranberry, etc). As long as you use a fruit that will add a lot of flavor before adding too much liquid (or reduce the liquid out), you should be fine.


4

I agree that it is badly curdled. Custard per se is finicky about curdling, it has an about 10 degrees celsius "right" window - if it doesn't reach that temp, it doesn't set, if it overshoots it, it curdles. Lemon custard is much worse, because the acid curdles proteins even without high temp. The tricks you can use: 1) warm everything really slow. It is a ...


4

It is very difficult to tell what is wrong definitively from your pictures, but the custard appears to be curdled, or have too much air, or both. When you make the lemon or lime curd, you don't want to mix air into it, which will cause it to puff up, then collapse. You also don't want to overcook it, as it will curdle like scrambled eggs. You haven't ...


4

Here's your answer, directly from the creator of the recipe: This dish is terrific if left for an hour or so after cooking as it gives the saucy bit and the cakey bit some time to separate a little. I have devoured leftovers of this 24 hours later, after i left them in the fridge. In all honesty after being left for this time it's very different ...


4

Soft melt increases with fat and emulsifiers. Emulsifiers make the mouth feeling smooth and silky, but not as rich as fat. Firmness increases with proteins. Thickness increases with dry matter (a bit), proteins and additional binding agents. I don't know which feeling you want to achieve, but here is a list of your relevant factors and what they do. The ...


4

Mille feuille (Napoleon), eclairs and petit fours, to name but a few, are definitely iced with fondant pastry - also known as poured fondant. Not a royal icing. There are 3 types of fondant: Pastry Fondant - known as poured fondant Confectioners Fondant - can be interchangeable as poured fondant. Rolled Fondant Both poured and confectioners are ...


4

The dessert discribed is not truley a "Tom Pouce", that is a different pastry. What is discribed in the question is a "Napoleon" dessert pastry. The Mille Feuille or Puff Pastry is topped with an icing called "Fondant". Fondant in it's simplest (shortcut) form is made by mixed powdered sugar and water until the desired thickness is reached. Some time in ...


4

When this happens to me, I am distrustful of a simple reheat. It is possible that it was undercooked, but also possible that it was maybe overcooked/understirred and that most of the binding proteins solidified on the bottom and too little of them remained in the milk, or maybe that the ratios were simply wrong. Your specific recipe also contains starch, ...


4

Products like custard powder don't come with a use by date, instead they have "best before". To be honest I see no reason why if kept dry custard powder would ever be inedible. Especially if it is just the corn flour and colour mix.


4

It will take longer to heat than a thin metal bowl. It probably wouldn't crack, being oven-safe - it's just being exposed to steam, not direct flame, so long as it is above the water, not sitting on the bottom of the pot (which is what you describe.)


4

It really depends on how thick you want it. Some sites recommend one egg or 2 yolks per cup of milk. Ruhlman mentions 2 eggs per cup as 'standard', with 1 egg able to thicken 3/4 of a cup of liquid (but more fat helps). I can't comment on thickness of creme anglaise -- I had to gave up dairy years ago, and that's not something that I've ever made.


4

If your pastry cream can handle being stirred (most do and as you will be including whipped cream anyway), you should be fine. Stirring will soften your pastry cream a bit, but not make it completely liquid. You can even add the vanilla to your cream, whip it together and need not worry about stirring well enough or uneven distribution of liquid in your ...


4

There can be several factors here. The first is the flour. Are you really using bleached cake or pastry flour? If you are using all purpose flour, especially if it is unbleached (and bleached is banned in some countries), you will get a more yellowish hue of the dough. This is the most likely culprit. If you are in Europe, try mixing 405er flour (or the ...


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