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Old 01-20-2005, 01:17 PM   #1
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Custard Filling

I'm trying to make the custard filling like in eclairs. I see (and have made) lots of good LC baked custard recipes and they're great. But I'm looking more for the creamy kind. More pudding consistency. I suppose I could use SF pudding mix and it's closer but not quite.

Ideas? TIA
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Old 01-20-2005, 01:34 PM   #2
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Linda Sue has a vanilla pudding recipe on her site that looks really good. I've never made it tho'.

vanilla pudding

If you make it, let us all know what you think.
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Old 01-20-2005, 03:10 PM   #3
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Ah, you're longing for creme patisserie, or pastry cream, which is a delicious 'cooked', not baked, custard with cornstarch --not terribly low carb. You can try a rich custard recipe instead, and see how you like it

From joyofbaking.com:

"Cooked custards can also be used as a base for other desserts. If the custard is thickened with starch (flour/cornstarch) it becomes a pastry cream/creme patisserie and its uses extend to filling tarts, cakes, cream puffs, and ├ęclairs. Take it one step further and add gelatin and whipped cream and you now have Bavarian Cream. If some of the milk is replaced with heavy cream the custard sauce becomes rich and smooth and is used as a base for ice creams.

Thick Custard Sauce:

1 cup (240 ml) light cream or half and half

1/2 vanilla bean, split lengthwise (can be found specialty food stores).

1/4 cup (50 grams) granulated white sugar (use splenda)

4 large egg yolks

Makes about 1 cup (240 ml).



Have a fine medium-sized strainer and bowl ready near the stove.

In a stainless steel bowl stir together the sugar and yolks until well blended, using a wooden spoon. (Do not let this mixture sit too long or a film will develop on the yolks.)

In a small saucepan heat the milk and vanilla bean just to the boiling point. Whisk a few tablespoons of the milk into the yolk mixture; then gradually add the remaining milk and vanilla bean, whisking constantly.

Pour the mixture into a saucepan over medium heat and gently heat the mixture to just before the boiling point (170 - 175 degrees F) (77 - 80 degrees C). Steam will begin to appear and the mixture will be slightly thicker than heavy cream. Do not boil or the eggs will curdle. Check by holding a wooden spoon sideways that is covered with the custard and run your finger along the back of the spoon. If the streak remains without the cream running down through the streak, it is ready.

Immediately remove from the heat and pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan. Remove the vanilla bean and scrape the seeds into the sauce. Stir until seeds separate. For maximum flavor, return the pod to the sauce until serving time.

Sauce can be refrigerated covered with plastic wrap for a couple of days. Sauce will thickened as it cools and may be lumpy when removed from the refrigerator. Whisk over a saucepan of simmering water to remove any lumps.

Makes about 1 cup (240 ml).

Note: If sauce was overheated and curdling occurs, pour instantly into a blender and blend until smooth before straining. If necessary, add a little heavy cream to the mixture before blending.

Last edited by tiva; 01-20-2005 at 03:12 PM..
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Old 01-20-2005, 03:14 PM   #4
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Here is the classic French recipe for what you want, but making it low carb would be a challenge:

Recipe:

1 1/4 cups (300 ml) milk

1/2 vanilla bean, split lengthwise

3 large egg yolks

1/4 cup (50 grams) granulated white sugar

1/8 cup (20 grams) all-purpose flour

Scant 3 tablespoons (20 grams) cornstarch

3/4 tablespoon (10 ml) liqueur (Grand Marnier, Brandy, Kirsch)

Makes about 1 cup

In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. (Never let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.

Meanwhile in a saucepan combine the milk and split vanilla bean on medium heat until boiling. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be dried and placed in your sugar bowl to give the sugar a vanilla flavor. This sugar can then be used in baking where you would like a vanilla-flavored sugar, e.g. pies, cakes, cookies.)

Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes very thick and it is hard to stir.

Remove from heat and immediately whisk in the liqueur (if using). Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. If not using right away refrigerate until needed, up to 3 days. Beat before using to get rid of any lumps that may have formed.
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Old 01-20-2005, 03:55 PM   #5
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Thanks to both of you. My mouth is watering
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