Custard has a special superpower. The ability to instantly transport us back to simpler times, when life’s pace was slower and the pleasure of a homemade custard was a cherished indulgence. It might be the silky, smooth texture that evokes nostalgia, the comforting aroma wafting from the stove, or the countless childhood memories of it being lovingly scooped into a bowl or drizzled over a favourite dessert.
The variety of sweet and savoury treats that can be created with the simple combination of eggs, milk, and sugar is quite astounding. Custard, in its many delightful forms, has been charming taste buds around the globe for centuries. But how do you take this classic comfort food to new heights? Enter @home’s exquisite glass serveware collection.
The principles of balance, contrast, and harmony are at the heart of great food – both in flavour and presentation. Each piece in their serveware range, from sleek platters to elegant bowls and cake stands, is thoughtfully crafted to showcase your culinary masterpieces.
CRÈME PÂTISSIÈRE (SCOOPING CUSTARD OR PASTRY CREAM)
This custard is spreadable and pipeable, making it perfect for filling eclairs and topping meringues, pavlovas, tarts or tartlets.
prep time: 15 minutes | cooking time: 10 minutes | makes: 700 ml
500 ml full cream milk • 2 plump, moist vanilla beans, split lengthwise, pulp scraped out or 10 ml vanilla bean paste • 6 large egg yolks, at room temperature • 80 g sugar
30 g corn starch (40 g will give a firmer texture which is good for piping)
pinch of salt • 45 g butter
Heat the milk and vanilla seeds and pods over a low heat until just boiled. Turn off the heat and let the vanilla infuse for a while. Remove the pods. Whisk yolks, salt, sugar and corn starch together until pale in colour. Slowly pour half of the hot milk in a thin stream into the egg mix, whisking constantly to temper the mix. When the eggs have been tempered, add the egg mixture back into the rest of the hot milk in the saucepan.
Heat the custard base over medium heat, while whisking vigorously until it starts to thicken. This should take about 1 – 2 minutes. Make sure to reach the edges of the saucepan so that the custard does not catch at the bottom of the pan. While whisking, let the custard come to the boil. Lower the heat and boil for about 2 minutes, whisking constantly. Remove from the heat and gently fold in the butter until completely mixed in. Pour into a clean bowl and immediately cover with biodegradable cling wrap to prevent a skin forming. Let it come to room temperature before refrigerating it for a few hours while the custard thickens. Gently whisk the chilled pastry cream before using.
Jelly and Custard
PREPARATION TIME: 30 Minutes | COOKING TIME: 35 Minutes | SETTING TIME: 12hours | SERVES: 8
INGREDIENTS
Shortcrust pastry
1 Batch crème pâtissière fresh berries for topping
Icing sugar, for dusting
METHOD
Preheat oven to 180° C.
Lightly butter 12 individual mini tart tins and place in fridge.
Prepare shortcrust pastry.
Place tartlet tins on a baking tray. Wrap rolled out pastry around rolling pin and unroll gently over tins. Try not to stretch it. Carefully press the pastry into each tartlet tin then roll rolling pin over pastry to cut neat edges.
To blind bake pastry cases, line each tin with baking paper then fill with baking beans. Place in oven and cook for 10 minutes.
Remove beans and baking paper and cook for another 10 minutes until light golden in colour. Remove from oven and leave to cool.
Gently remove pastry casings from tins and fill with crème pâtissière.
Top with fresh berries and dust with castor sugar just before serving.
Custard and Fruit Tartlets
PREPARATION TIME: 35 Minutes | COOKING TIME: 30 Minutes | YIELD: 12 Small Tartlets
INGREDIENTS
For the custard layer
500 ml full cream milk
1 – 2 whole moist vanilla beans, split lengthwise, pulp scraped or 10ml vanilla bean paste
6 egg yolks
80 g castor sugar
50 g corn starch
15 g gelatine powder
pinch of salt
for the jelly layer
1 packet store bought berry flavoured jelly powder
5 g gelatine powder
fresh berries, like raspberries, strawberries or even grapes
edible gold leaf, for garnish (optional)
METHOD
for the custard layer
Grease a loaf tin.
Bloom 15 g gelatine powder in 40 ml cold water.
Heat milk and vanilla seeds and pods over a low heat until just boiled. Turn off the heat and let the vanilla infuse for a while. Remove the pods. Whisk yolks, salt, sugar and corn starch together until pale in colour. Slowly pour half of the hot milk in a thin stream into the egg mix, while whisking constantly to temper the egg mix. When the eggs have been tempered, add the egg mix back into the rest of the hot milk in the saucepan. Heat the custard base over medium heat, while whisking vigorously until it starts to thicken. This should take about 1 – 2 minutes. Make sure to reach the edges of the saucepan so that the custard does not catch at the bottom of the pan. While whisking, let the custard come to the boil. Lower the heat and boil for about 2 minutes, whisking constantly. Once the custard thickens, mix in the bloomed gelatine. Pour the custard into the loaf tin.
Place in the fridge and leave to set for 6 hours, preferably overnight.
for the jelly layer
Prepare once custard layer has set.
Bloom 5 g gelatine powder in 20 ml cold water.
Make the berry jelly according to the package instructions, add the extra gelatine to the jelly mix while it is still warm. Mix thoroughly. Pour over the already set custard, arrange the berries in the berry jelly.
Allow to set for 6 hours in the fridge, preferably overnight.
Once set, remove from the loaf tin and cut into slices.
Garnish with edible gold leaf.
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JAN the JOURNAL Volume 13
R350.00 -
JAN Chef’s Knife
R599.00 -
JAN Steak Knife Set
R1,499.00
