Subj : Re: cauliflower
To   : Jim Weller
From : Dale Shipp
Date : Tue Oct 25 2022 01:29:10

 -=> On 10-23-22  23:46,  Jim Weller <=-
 -=> spoke to Dale Shipp about cauliflower <=-

 
 DS> that same restaurant is not doing creme brulee very well ...
 DS> the custard underneath is soupy instead of being a real custard.

 JW> I'm guessing insufficient egg yolks in the cream.

There are probably many reasons why a custard does not set up correctly.
Gail saw a TV show by a known chef that suggested it could be caused by
getting water into the custard mix from the water bath splashing over.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sweet Bastela (Creamy Layered Pastry)
 Categories: Ethiopian, Dessert
      Yield: 6 Servings
 
MMMMM---------------------CUSTARD (SEE NOTE)--------------------------
      2 c  Milk
    1/4 c  Sugar
      4 lg Eggs
      1 ts Vanilla
      1 ts Cinnamon

MMMMM---------------------------PASTRY--------------------------------
     10 ea Filo pastry sheets
      3 tb Butter, melted

MMMMM--------------------------FILLING-------------------------------
      2 tb Raspberry OR strawberry
           -conserve
    1/2 c  Coarsely chopped almonds

MMMMM--------------------------TOPPING-------------------------------
           Confectioners' sugar
 
  NOTE:  It is easier to use Jello Brand Custard Mix found at your
  grocery store - works fine.
  
  To make custard:
  
  In a heavy saucepan, heat the milk and sugar to scalding.  Whirl the
  eggs in a blender while slowly pouring in the hot milk.  Add vanilla
  and cinnamon.  If the custard does not thicken enough to coat a
  spoon, return it to the pan and reheat it gently, stirring
  constantly until it does thicken.  Should the custard curdle slightly
  while thickening, simply blend it again.  Refrigerate
  
  Using a 7 or 8 inch plate as a guide, cut two circles from each sheet
  of the filo.  On buttered baking pans, stack the filo sheets, four
  sheets to a stack, brushing every second sheet with melted butter.
  
  Bake in preheated 350 degree oven for about 20 minutes or until filo
  is golden brown.
  
  Assemble:  Begin with one pair of filo circles.  Spread all of the
  conserve evenly over the bottom layer of filo and sprinkle on a few
  of the chopped almonds.  Add another pair of filo circles, some
  almonds and some of the egg custard.  Continue to layer the filo,
  almonds and custard until all of the ingredients are used.  End with
  a pair of filo circles.
  
  Sprinkle the pastry with confectioners' sugar and cut into six wedges.
  Serve immediately.
  
  Sundays at Moosewood
 
MMMMM



.... Shipwrecked in Silver Spring, Maryland. 01:36:31, 25 Oct 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)

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