ENGLISH AND FRENCH CUSTARD DESSERTS

 When talking about custard desserts some would think that just refers to a basic custard made on a stove top either from scratch or with store bought powder,BUT is soooooo much MORE

There's English and French baked custards both made with some basic ingredients like milk, sugar and eggs but cooked differently but one stabilised with flour and baked in a pastry case like this

OLD FASHIONED CUSTARD TART

This is a British classic  flaky pastry is filled with egg custard and topped with nutmeg and then baked.

This is a great recipe if you want to use up eggs or if you looking to make something traditional for a party.

These tarts are not only popular amongst the British but also popular in China and Portugal and there is an age old debate as to which country invented it first.

The vanilla is optional in this recipe as the nutmeg is the dominant flavour, but you can add it if you like 

I first made these classic pastry tarts after learning about the different custards and the different custard recipes,the result was astonishing,I mean I've always known how to bake and decorate but knowing the indepth knowledge and science behind making it and why certain steps can't be left out and how to get the best results out of the method or methods used was really refreshing and everything some how becomes smoother,richer, you'll notice the flavours are more pronounced and you will think of ingredients that will give different flavours and textures to the original.

Before I get too carried away let's jump into this recipe.

INGREDIENTS 

For the pastry:

 1 ½ cups (180g) plain flour

 ¼ teaspoon salt

 8 tablespoons (120g) unsalted butter, cold

 2 tablespoons (25g) granulated/caster sugar

 1 large egg yolk

 For the custard:

 1 ½ cups (350 ml) whole/full fat milk( low fat or 2% will not help your custard to thicken)

 6 large egg yolks

 ¼ cup (45 grams) granulated/caster sugar

 1 teaspoon grated nutmeg

 4 tablespoons butter, softened

 ¼ teaspoon pure vanilla extract (optional)

INSTRUCTIONS

For the pastry:

In a large bowl, add the flour, salt and butter. Rub the butter and flour between your fingers to form bread crumbs like texture. 

Stir in the sugar, egg yolk and 2 teaspoons water. Mix until the dough comes together in a ball. Wrap in plastic wrap and refrigerator for 30 minutes.

Preheat oven to 400°F/200°C.

For the custard:

Add the milk to a saucepan over medium heat. Just simmer but do not boil. Turn off the heat.

In a  bowl, vigorously whisk (or use a hand blender) the egg yolks and sugar until pale and bubbly. Remove the milk from the heat and very slowly drizzle into the egg yolks while whisking. Whisk in the vanilla if using. Transfer the mix to a container with a spout.

Rub softened butter inside  7cm fluted tart molds and place onto a large baking sheet.

When the dough is chilled, roll out onto a floured surface. Use a round, fluted cookie cutter  cut circles. Place each circle in the molds and press to fit. Carefully fill each tart shell with the custard and add a light sprinkling of grated nutmeg over each.

Bake for 10-15 minutes, then turn the temperature down to 350°F/180°C for further 10 minutes. Keep an eye on them the first 10 minutes. You will see the filling start to rise, if it starts to rise up too much, turn down the heat. If not, they will rise too much and the custard will deflate and sink when cooled.

If baking 1 large tart, bake at 400°F/200°C for 20 minutes then turn the oven down to 350°F/176°C  then bake for a further 10 minutes until the pasty is browned and the custard is set but will still have a slight wobble in the center. This will firm when it is cool.

Remove from the oven and cool on a rack.

Now that we finished with the English custard dessert how about we make a French custard dessert.

What's the difference? Like I have mentioned above the English custard is stabilised with flour but the French custard is only stabilised with eggs, it is a more thinner custard recipe but don't let that fool you because you can make a variety of different and flavourful desserts, like souffle,petit pots,cakes and so much more.

There's nothing better than something sweet after a good meal and the French took this desire and gave us decadent delicacies like this

             

            CHOCOLATE POTS DE CREME

This rich chocolatey dessert is not only easy but delightfully decadent.

This recipe only calls f 5 ingredients,but keep in mind that to get top notch results you need to use quality ingredients that is why I recommend using the best quality dark chocolate you can afford (70% cocoa) I used lint excellence intense dark chocolate 

INGREDIENTS

4 oz (70% cocoa) dark chocolate, chopped finely

1 cup whole milk 

1 cup heavy cream

1 tsp vanilla extract (optional)

4 large egg yolks

2 tbsp granulated sugar

To serve :

Whipped cream

METHOD 

Grated dark chocolate, or chocolate shavings

 In a large measuring cup or large bowl, add the chopped dark chocolate and set aside.

In a saucepan, add the cream, milk, and vanilla, if using, and whisk to combine. Set over medium heat and bring to a simmer. Be careful DO NOT BOIL OVER!

 In a separate bowl, whisk the egg yolks and sugar together until smooth.

As soon as the cream and milk simmer, turn off the heat. Whisking the egg yolks constantly, gradually pour in two ladles (big spoon )of the hot cream and milk mixture into the egg. This will temper the egg yolks, that is, heat them slowly to prevent them from getting scrambled ( THIS STEP IS VERY IMPORTANT TO FOLLOW EXACTLY).

Pour the egg yolk mixture into the saucepan while whisking. Return to medium-low heat and whisk constantly for 2 more minutes.

Here's how to tell when the custard is done: dip a spoon into the custard, then trace a line with your finger over the back of the spoon. If the indentation remains, it means the custard is done.

Strain the custard into the bowl containing the chopped dark chocolate. Let sit without stirring for two minutes, then whisk until smooth. (The chocolate pots de crème mixture will appear grainy at first as the chocolate starts to melt into the cream, but it will fully smooth out as you whisk.)

Divide the chocolate pots de crème mixture between 8 small glasses, cups, or ramekins, or bowls (½ cup/125 ml capacity). Cover with plastic wrap and refrigerate for 3 hours, or until the chocolate pots de crème are cool and set. Best results over night.

SERVING: 

Bring the chocolate pots de crème back to room temperature 15 to 30 minutes before serving. Garnish each serving with whipped cream and grated dark chocolate, if desired. 

I hope you enjoyed this post as much I enjoyed writing it. 

If you try this recipe please let me know in the comments. 

                  B O N U S    R E C I P E

FRENCH HOT CHOCOLATE

INGREDIENTS

2/3 cup 2% milk

2 tablespoons heavy whipping cream

1 teaspoon brown sugar

1/2 teaspoon confectioners' sugar

1/8 teaspoon instant espresso powder or coffee powder.( THIS intensifies the chocolate flavour)

2 ounces dark chocolate candy bar, chopped

Whipped cream and chocolate shavings

DIRECTIONS 

In a small saucepan, heat milk, cream, brown sugar, confectioners' sugar and, if desired, espresso powder over medium heat until bubbles form around sides of pan. Remove from heat. Whisk in dark chocolate until melted. Serve in mugs with whipped cream and chocolate shavings.

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