La Varenne Pratique: Part 1, The Basics by Willan Anne

Author:Willan, Anne
Language: eng
Format: epub
Tags: Cookery
Publisher: Anne Willan, Inc.
Published: 1989-09-15T16:00:00+00:00

4 Remove the custard from the heat at once and strain it into a cold bowl. Add vanilla extract. Cover tightly to prevent skin forming as it cools.

Chocolate custard Used for charlottes, as a base for bavarian cream and ice cream. Add 2-3 oz/60-90 g chopped semi-sweet chocolate to the milk after infusing it with a vanilla bean.

Coffee custard Used for cakes, as a base for bavarian cream and ice cream. Add 2-3 tsp dry instant coffee to the milk after infusing it with a vanilla bean.

Liqueur custard Used for poached fruit and fruit charlottes. Add 2-3 tbsp/30-45 ml liqueur, such as kirsch or rum, to finished custard.

Orange custard Used for bavarian cream and fruit charlottes. Omit the vanilla and infuse the milk with the grated zest of 1 orange. Flavor the custard with 1-2 tbsp orange liqueur.

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