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Entries in custard (2)

Sunday
Sep182016

Reversed Impossible (it's possible) Chocolate Flan

  

 

I’ve been threatening to make the Reversed Impossible Chocolate Flan featured in  “Sweet & Southern” by Ben Mims and on NYTimes cooking for weeks. I’d been looking for a recipe like this after I made the Lemon Pudding Cake a few weeks ago (if you haven’t tried it do so. It’s amazingly delicious). I secretly tried to come up with a recipe for a one batter magic cake myself, hoping I could achieve the same separation with one chocolate batter. Well, I didn’t have much luck, but I did have a really nice chocolate mousse cake in my fridge.

     This cake has two batters (they’re both dead easy) so twice as much magic happens. Before your eyes, the pudding sinks, the cake rises and a dessert worthy of a banquet at Hogwarts appears. No charm or wand waving needed. Helga Hufflepuff would be proud.

 

For the cake

½ cup butter, room temperature (1 stick)

¾ cup sugar

1 large egg, room temperature

1-½ cups flour

¼ teaspoon salt

1-teaspoon baking powder

½ teaspoon baking soda

¾ cup buttermilk

3 teaspoons vanilla extract

Cooking spray

For the chocolate custard

12 oz. can evaporated milk

14 oz. can sweetened condensed milk

½ cup cocoa powder

1-teaspoon vanilla extract

4 large eggs

 

     Preheat oven to 375°F. Spray a Bundt pan with cooking spray. Place it in a large roasting pan, fill roasting pan half way up with water. Remove Bundt pan, and place roasting pan on rack in middle of oven.

     In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy, beat in egg and mix until incorporated. Whisk flour, salt, baking powder and baking soda together in a bowl. Whisk buttermilk and vanilla together in another bowl.

     Beginning and ending with the flour mixture alternating with the buttermilk, add to butter and sugar in three stages, beating just until incorporated. Spread evenly in Bundt pan, smooth top.


     Using a hand mixture, beat evaporated milk, condensed milk, cocoa, eggs and vanilla together until smooth (the mixture will be thin). Ladle custard gently on top of cake batter.

 

     Transfer to roasting pan, and bake for 35-40 minutes until a tester comes out clean.


     Cool completely on a wire rack before even attempting to turn out (I put it in the fridge towards the end to make sure the custard set). Invert pan onto a plate, cake should slide right out. Grab a fork.


Some notes if you make this: A few of the reviews mentioned that the custard portion was rubbery. I didn’t find that at all. The custard was silky with a rich chocolate flavor. Also, some thought the cake was bland; so with that in mind I decided to triple the vanilla, used buttermilk rather than coconut milk and skipped the vinegar.

 

 

Monday
Mar162009

Banana's Foster Custard Pie - So Yummy!

1st in rich and creamy division of the Hilton Head Wine and Food Fest Pie Competition sponsored by the Junior League of Savannah

 

Banana’s Foster Custard Pie

Makes one 9 or 10 inch pie

Here’s the recipe as promised.  A couple of things...this is easy but a bit fiddley with the different parts.  Be careful with the custard, you don't want to end up with vanilla tasting scrambled eggs...blich.  Make sure the bananas are very firm...they will turn to mush when cooking if they are not.  You can make and assemble this the day before you want to serve it.  Just wait until an hour or so before hand to top it with the sour cream mixture.

Ingredients

For the custard

2 cups whole milk

1 cup whipping cream

1-teaspoon vanilla extract

¾ cup granulated sugar

2 eggs

2 egg yolks

6 tablespoons cornstarch

 

For the bananas

3 tablespoons butter

¼ cup light brown sugar

¼ teaspoon cinnamon

Pinch of salt

1-teaspoon vanilla extract

2 firm bananas, no spots

3 tablespoons dark rum

 

For the crème fraiche topping

1 cup sour cream*

3 Tablespoons whipping cream

Whisked together until smooth and creamy

* I like Daisy Brand - even the "lite" is rich and creamy

 

For the pie crust

2 cups all purpose flour

2 eggs

½ cup butter – cut into cubes

Pinch of salt

 

Make the Pie Crust

Process all ingredients together in the bowl of a food processor for 30 seconds.  If the dough does not form a rough shape, add a little ice water by tablespoon.  Turn dough out onto a floured board, shape in a disk and roll out.  Bake crust blind at 350F until it loses it's sheen (about 20 minutes) before assembling.

Make the custard

Whisk eggs, yolks, sugar and cornstarch in a large bowl until smooth, set aside.  Heat milk, cream and vanilla in a saucepan until simmering.  Whisk half of the cream mixture into eggs. Pour eggs mixture back into milk.  Stirring constantly, cook over low heat until it bubbles and thickens.  Make sure you reach the sides of the saucepan so the custard does not stick and scorch.  Pour custard into a clean bowl, cover surface with cling film to prevent a “skin” forming.

 

Prepare the bananas

Slice the bananas in ¼ inch pieces.   Melt the butter and sugar in a skillet over medium heat.  Stir in the vanilla and cinnamon; continue cooking and stirring until the sugar dissolves.  Place the bananas in the sauce, coat pieces with the sauce and cook until soft and beginning to brown, about 3-4 minutes.  Pour rum over bananas and allow to heat.  Ignite sauce with a long lighter and let flame.  When flames die out, cook for 1 minute longer, remove from heat

 

Assemble pie

Spread ¼ of the custard mixture into the pie shell.  Arrange banana slices on top of custard.  Spread remaining custard on top of bananas.  Chill for at least 2 hours.  Before serving, remove wrap, spoon crème fraiche on top of custard.  Serves 6-8