Subj : Re: cauliflower
To : Jim Weller
From : Dale Shipp
Date : Tue Oct 25 2022 01:29:10
-=> On 10-23-22 23:46, Jim Weller <=-
-=> spoke to Dale Shipp about cauliflower <=-
DS> that same restaurant is not doing creme brulee very well ...
DS> the custard underneath is soupy instead of being a real custard.
JW> I'm guessing insufficient egg yolks in the cream.
There are probably many reasons why a custard does not set up correctly.
Gail saw a TV show by a known chef that suggested it could be caused by
getting water into the custard mix from the water bath splashing over.
NOTE: It is easier to use Jello Brand Custard Mix found at your
grocery store - works fine.
To make custard:
In a heavy saucepan, heat the milk and sugar to scalding. Whirl the
eggs in a blender while slowly pouring in the hot milk. Add vanilla
and cinnamon. If the custard does not thicken enough to coat a
spoon, return it to the pan and reheat it gently, stirring
constantly until it does thicken. Should the custard curdle slightly
while thickening, simply blend it again. Refrigerate
Using a 7 or 8 inch plate as a guide, cut two circles from each sheet
of the filo. On buttered baking pans, stack the filo sheets, four
sheets to a stack, brushing every second sheet with melted butter.
Bake in preheated 350 degree oven for about 20 minutes or until filo
is golden brown.
Assemble: Begin with one pair of filo circles. Spread all of the
conserve evenly over the bottom layer of filo and sprinkle on a few
of the chopped almonds. Add another pair of filo circles, some
almonds and some of the egg custard. Continue to layer the filo,
almonds and custard until all of the ingredients are used. End with
a pair of filo circles.
Sprinkle the pastry with confectioners' sugar and cut into six wedges.
Serve immediately.
Sundays at Moosewood
MMMMM
... Shipwrecked in Silver Spring, Maryland. 01:36:31, 25 Oct 2022
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