Crème anglaise

I came down with a cold last week and had to miss my baking class lecture & lab.  Chef was kind enough to allow me to make up the lab at home with the stipulation that I document the process and show it to her.  This I could do!  My assigned dessert sauce was Crème anglaise which is a custard that can be poured over the likes of cake or fruit, or even be drunk on its own (it tastes like unspiced egg nog).  This recipe is very sweet which will be great on a plain cake or unsweet fruit, but if the item being topped is sweet, I would cut back on the sugar content.

Ingredients

250 g egg yolks
250 g granulated sugar
1 L whole milk or 1/2 L whole milk plus 1/2 L heavy cream
1 vanilla bean or  15 mL vanilla extract

Directions

Measure 250 g granulated sugar
Separate the egg yolks from the whites

Measure 250 g egg yolks

I opted to use 1/2 milk and 1/2 cream Measure 1 L milk & cream

Get out your vanilla bean and cut it lengthwise

Set up an ice bath to cool that custard down quickly once it’s cooked. Set a stainless bowl inside of a larger bowl that’s got some ice and water  int it

Set a strainer over the bowl that’s in the ice bath.  This will help to withhold any lumps that may end up in the custard

The yolks and sugar need to be combined in a stainless bowl and whipped as soon as they’re combined until thick and light

Scrape the beans out of the vanilla and put them into the milk mixture, in a large sauce pan, add the seed pods too

Heat the vanilla and milk mixture to scalding (181 degrees F)

Temper the egg mixture with the warm milk mixture by adding one ladle of milk to the eggs while mixing on low

Slowly add the egg mixture to the warm milk in the saucepan and cook it on a medium-low heat while stirring constantly to prevent curdling until it’s thick enough to coat the back of a spoon(180 degrees F)

Remove the pan from the heat and pour the custard into the strainer that’s resting over the bowl in the ice bath and stir it to cool it down before using or storing in the refrigerator

Rhubarb curd

Ingredients
600g/21 oz. rhubarb, washed, trimmed and chopped into 1-inch chunks
4 large eggs
200g/7oz. unsalted butter, diced
8 tsp cornstarch
175g/6 oz. powdered sugar

Directions
Put the rhubarb chunks into a food processor and work them until a fine pulp is achieved. Transfer the pulp to a food mill and work it over a medium bowl to catch the juice until you’ve collected about 350 ml.

Add the eggs, diced butter, cornstarch, powdered sugar and 250ml of the rhubarb juice (save the rest) to a pan and set over a low heat, whisking until all of the butter has melted.

Once the butter has melted, switch to a wooden spoon and stir the concoction constantly until the curd has thickened to a consistency a wee bit thicker than custard. Do not increase the heat to speed up the process or your eggs will curdle- nobody likes a chunky custard!

Stir in about 100ml more of the reserved rhubarb juice, then set the custard in the refrigerator to chill.

Once chilled, taste the custard and add a splash of rhubarb juice if it needs more tart, then divide into jars. The curd will keep, stored in the fridge, for up to a week.   This preservative is delightful spread on toast, spooned onto a scone, or dolloped onto bread pudding (as pictured below).  The one negative to this curd is that all of the beautiful color of the rhubarb disappears and the resulting product looks rather paste-like.

Rhubarb curd atop bread pudding

Simple Vanilla Bean Bread Pudding

Ingredients
4 cups milk (I used 1%)
4 tablespoons (1/4 stick) unsalted butter, plus a little for greasing the pan
1 vanilla bean split lengthwise
½ cup dark brown sugar
pinch of sea salt
1 baguette, cut into 1-inch cubes (any bread is fine)
4 eggs, beaten

Directions

Heat the oven to 350 degrees.

Butter the bottom and edges of an 8×8 baking dish thoroughly.

In a small saucepan over a low heat, warm the milk, butter, vanilla bean, brown sugar and salt. Continue cooking until the butter just melts, then cool the mixture a bit.

While the mixture cools, fill your baking dish with the cubed bread.

Remove the vanilla bean and add the eggs to cooled milk mixture and whisk, then pour the mixture over the bread cubes.  Be sure to push down any floating cubes so that all of the bread is dampened with custard.

Bake for 45 minutes, or until the custard is set and the tips of the bread have browned. Serve warm or at room temperature, perhaps dolloped with rhubarb curd.

Bread pudding fresh out of the oven

Cooled then sliced bread pudding

New England Spritzgebäck (maple spritz cookie)

Ingredients

1 ½ cups butter

1 cup maple sugar

1 egg

2 tablespoons milk

3 ½ cups all-purpose flour

1 teaspoon baking powder

Directions

Preheat the oven to 375°F

Cream butter & maple sugar

Add egg and milk

Whisk together flour & baking powder then gradually add to creamed mixture to make a smooth dough

Pack some dough into a cookie press or pastry bag fitted with a wide nozzle & press cookies onto an ungreased cookie sheet

Bake 10-12 minutes until the cookie edges are lightly browned and remove immediately to cook on a rack

Cocoa Cupcakes

Spring gatherings always necessitate a wow! dessert and the bigger the crowd, the more obvious it becomes that the perfect solution is cupcakes.  Cupcakes are easy to make, can be decorated in a variety of ways (or not at all), and allow the eaters to remain mobile (and social).

This particular cupcake is rich and dense, chocolaty, and has a tight crumb.  It strikes the perfect balance of sea salt, cocoa, vanilla and coffee.  If you ever ate Drake’s Cakes Devil Dogs as a kid, these cupcakes will take you right back to that special place in your memories (hopefully you eat it a little slower though, and savor it with a cup of coffee or a nice glass of red wine).

The options for toppings are endless, but primary candidates include fresh whipped heavy cream, whipped coconut cream, or a light buttercream.  You could also get really crazy and go for a peanut butter frosting for over-the-top decadence.  For my latest function I topped about half of the batch with coconut cream and left half plain.

Ingredients

1 cup plus 3 tablespoons all-purpose gluten-free flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking powder

3/4 teaspoon fine sea salt

1/4 teaspoon baking soda

1 cup vegetable shortening

1 cup sugar

1 teaspoon finely ground coffee

3 large eggs

1 teaspoon vanilla extract

3/4 cup flax milk

Directions

Preheat the oven to 350° and line a 12-cup muffin pan with baking cups.

Sift the flour, cocoa powder, baking powder, salt and baking soda into a medium sized bowl.

In a large bowl (or the bowl of a stand mixer), beat the shortening and sugar until light and fluffy, then sprinkle in the coffee granules. With the mixer on a medium speed add the eggs one at a time, beating until each  is fully incorporated before adding the next. Add the vanilla. At low speed, alternately beat in the dry ingredients and the flax milk.

Use a number 2 scoop to transfer the batter into the baking cups. Bake the cupcakes for 25 minutes, or until a cake tester inserted in the center comes out clean. Let the cakes cool for five minutes, then remove them from the muffin tin and transfer to a cooling rack.