Friday, January 13, 2012

Custard Divine!

5 Tbsp corn starch
1/2 cup sugar (or agave substitute)
1/4 tsp salt
1 1/2 cup milk
3/4 cup cream
3 egg yolks
2 Tbsp butter
1 tsp vanilla

Start by beating the egg yolks in large glass measuring cup and set aside.

Mix corn starch, sugar and salt in large sauce pan. Add milk and cream into mixture and stir constantly over medium heat until smooth and thick and starts to bubble. Take sauce pan off of heat and pour about 1 cup of hot mixture into the egg yolk mixture.Blend thoroughly, then pour egg yolk mixture back into the sauce pan and cook for another two or three minutes stirring constantly. Remove from heat and stir in butter and vanilla. Set aside to cool.

Helpful hints: Make sure when you stir that you are getting the edges of the sauce pan so the custard does not burn along the edges. Also, the enzymes in saliva make your custard go flat, so do not double dip a taste with the same spoon. Do not put a lid on the sauce pan while cooling the custard because it will create condensation into the custard and make it go runny.

Mother Teresa's English Trifle

1 lb pound cake (or two depending on the size of your bowl)
*Raspberries ( both fresh and frozen)
One cup of whipping cream
*Fresh strawberries
Slivered almonds (toasted)

* There are not exact amounts on the berries. It just depends on how big you make your trifle.
Also Peaches are wonderful in season and other types of berries are delicious as well.

Begin by making Custard ( I will add the custard recipe in a separate post). Upon completion set custard aside and allow it to cool completely.
Make your whipped cream and once the custard is completely cooled fold in the whipped cream to the custard.
Combine berries in a bowl and sweeten with agave or real maple syrup to taste.
Cut pound cake into one inch cubes
Put half of the pound cake into a trifle bowl. Next, pour about half of the berry mixture on top of the pound cake (add some juice from the berries being careful not to completely saturate the pound cake. Finally spread half of the custard mixture onto the berries and repeat the layers in the same order.
Optional: Sprinkle toasted almonds on top and fresh berries