Bakers Creme Recipes
BAKER'S CREME
Nice. Based on a recipe from the June 1988 issue of Bon Appetit, the R.S.V.P section. It hails from The Falls Terrace restaurant in Tumwater, Washington. It says it can be easily halved.
Provided by mersaydees
Categories Dessert
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Bring cream to simmer in heavy large saucepan over medium heat.
- Using electric mixer, beat yolks and sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted.
- Gradually beat in hot cream.
- Stir in vanilla.
- Pour custard into ten 6-ounce custard cups. Arrange cups in large baking pan. Add enough warm water to pan to come 1/2" up sides of cups.
- Bake until centers are just set, about 45 minutes.
- Remove cups from water.
- Cover and refrigerate until well chilled.
- (Can be prepared up to one day ahead.).
- Preheat broiler.
- Press enough brown sugar through sieve over custards to lightly cover.
- Broil in batches until sugar caramelizes, about one minute.
- Cover and refrigerate until well chilled, at least one, and up to, two hours.
Nutrition Facts : Calories 468.1, Fat 39.7, SaturatedFat 23.6, Cholesterol 340.2, Sodium 44.6, Carbohydrate 23.6, Sugar 20.5, Protein 4.7
PASTRY CREAM
This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.
Provided by CHRISTINIBEANIE
Categories World Cuisine Recipes European French
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
- When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g
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