Review - Custard/Creme Patissere EDC

[Cornish Cream]

O4aTimtam there use to be a recipe on the U.K. Thermomix website about Profiteroles but it doesn't seem to be there anymore but luckily I found it in a file that I keep.This is what they did for the vanilla pastry cream.
Vanilla Pastry Cream.
45g cornflour
130g caster sugar
500g whole milk
6 egg yolks
the seeds scraped out of 1 to 2 vanilla pods
50g very cold unsalted butter in small pieces
Insert butterfly whisk.Weigh all ingredients except butter into the TM bowl.
Mix12min/80c/speed2 reverse.
DO NOT reset temperature, but satart mixing again at speed 1 reverse, allow the cream to gradually cool in this mode until its temperature drops to 50c: this will be quite a long time, approximately 15 minutes; you can accelerate the process by periodically taking the bowl lid completely off to allow  more heat loss, but to keep the cream smooth and creamy it's important to keep stirring,particularly while it is  still very hot and the egg content still cooking.Stop mixing at 50c.Start mixing again at speed 3 reverse.Feed in pieces of butter a few at a time through the hole in the lid until  cream is now super smooth and creamy, this should not  take more than a minute.Stop mixing, pour out the pastry cream and allow to cool and refrigerate.

[O4aTimtam]

Thanks very much Cornish Cream.  The EDC one I followed had 50g cornflour, 4 eggs, 500g milk, 60g sugar (no butter, and used whole eggs). 

I shall definitely try the one you have posted next time and report back.  Thanks for your quick reply  .

[jsthermie]

We use this recipe at least once a week - varying the amount of milk/eggs/flour/sugar (we actually only use rapadura - great toffee flavour!) depending on whether we want it for pouring on pudding or fruit etc.,
A warning though - at my demo the consultant taught me to make banana custard by dropping a whole banana in through the hole in the lid directly onto the spinning blades at sp 4 in the last 30 secs (when the custard is 90degrees). I even asked her if it needed to be turned off first but she assured me there was no need - one of the benefits of a TMX.
So this is what I would do and then one day as I took the lid off to add the banana, some milk splashed out (I hadn't tweaked the amounts in those days so it was as per recipe book) and it hit just below my eye on the soft skin - needless to say even though it was a drop it was a painful burn - so glad it was me and not one of my children.
Not sure if it is customary to teach people this way - if so - be careful - the burn was quite painful and could have been my eyeball! (My consultant at the time didn't adhere to many rules so not surprised if this was one of her own tweakings).

[judydawn]

Thanks for alerting us jsthermie - nice to know these things. Don't know that I would ever add a whole banana like that though 

[cookie1]

Thanks for the warning. I like my custard poured over sliced banana.

[judydawn]

This review was posted by Sarah.j 16/4/10 elsewhere on the forum

from: wombleydoo on March 06, 2009, 04:48:49 PM

I don't like custard made with flour (as per the TM everyday cookbook). I use cornflour instead. The flour is very overpowering in flavour

Custard/Creme Patissere...When I do a demo I use zest 1 lemon with 25g cornflour, mix for 20secs sp 9. Then add 550g milk, 2 eggs, 50g sugar. Then cook for 6min, 90deg, sp 4. It pours out as a beautiful custard everytime.
Sugar is a wet product & cornflour is dry so you should get a finer result if you swap the two over like this. Also instead of lemon you can use a whole vanilla bean, or orange zest etc.

[hstevens]

JD when you say zest of 1 lemon, do you actually use a zester or do you peel the lemon and let the tmx chop it up?
I feel like making some custard!!
Helen

[Persistenttiger]

Peel it and then use the tmx - blitz it in with the cornflour.

[judydawn]

Yes either that or if you have a microplane zester like me, you can use that.  DH doesn't like traces of lemon zest in anything so I find it better to use that in this household.

[hopefulcook]

JD do you recommend 8 or 9 mins for double quantity? My in-laws just arrived so we are a house of 7. Single batch was not enough for all of us. After 3 1/2 years of popping in and out of the forum I never worked out you were a consultant! As they say, you learn something new every day.

[Amy :-)]

HC, Judy isn't a consultant

I cook a double batch of custard for 12 minutes. Or until I hear that it is thickened to my liking

[fundj&e]

i cook mine for 11 mins 

[Amy :-)]

I'm a bit OCD Uni, I hate cooking for an uneven number

[fundj&e]

  my DD is the same

[fundj&e]

my notes say for a thinner custard cook 4 only 10 mins