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  • Jam Tart Turnover Caramel Custard

    Uploaded by

    Senthil Kumar
    17 views8 pages
    This document provides recipes for jam tart, caramel custard, and shortcrust pastry. The caramel custard recipe calls for milk, eggs, sugar, vanilla essence, sugar for caramelizing, and optional double cream. The ingredients are boiled, beaten, strained, and baked in caramel-lined molds until set. The shortcrust pastry recipe uses maida, fat, salt, powdered sugar, and egg to make a crisp and golden brown pastry dough.

    Original Description:

    Jam Tart Caramel Custard Turn Over

    Original Title

    Practical Bakery

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    This document provides recipes for jam tart, caramel custard, and shortcrust pastry. The caramel custard recipe calls for milk, eggs, sugar, vanilla essence, sugar for caramelizing, and optional double cream. The ingredients are boiled, beaten, strained, and baked in caramel-lined molds until set. The shortcrust pastry recipe uses maida, fat, salt, powdered sugar, and egg to make a crisp and golden brown pastry dough.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    17 views8 pages

    Jam Tart Turnover Caramel Custard

    Uploaded by

    Senthil Kumar
    This document provides recipes for jam tart, caramel custard, and shortcrust pastry. The caramel custard recipe calls for milk, eggs, sugar, vanilla essence, sugar for caramelizing, and optional double cream. The ingredients are boiled, beaten, strained, and baked in caramel-lined molds until set. The shortcrust pastry recipe uses maida, fat, salt, powdered sugar, and egg to make a crisp and golden brown pastry dough.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 8

    Jam Tart

    Turnover
    Caramel Custard

    RECIPE (for 4 portions)

    S.NO

    INGREDIENTS

    QUANTITY

    UNITS

    Milk

    120

    Ml

    Eggs

    No

    Sugar

    60

    Gms

    Vanilla essence

    Few

    Drops

    Sugar for caramel

    50

    Gms

    Double cream

    optional

    METHOD

    Boil milk & flavor it with vanilla


    Beat whole eggs and sugar.
    Add scalded milk & mix well.
    Remove scum & strain.
    Cook sugar to caramel stage (light caramel).
    Line one large or 4 individual moulds with caramel.
    Pour custard in moulds.
    Bake over bain-marie covered with butter paper or aluminum foil until set
    (150C). (Bain-marie water should not boil)
    Remove when cooked and cool.
    Demould & serve on individual plates.

    CHARACTERISTICS

    Texture
    Colour

    soft & creamy


    pale yellow

    RECIPE (for 4 portions)

    S No
    1
    2
    3
    4
    5

    INGREDIENTS

    QUANTITY

    UNITS

    Maida

    100

    gms

    Fat

    50

    gms

    Salt

    Pinch

    Powder sugar

    30

    gms

    Egg

    No

    METHOD (creaming method)

    Cream fat & powdered sugar (with salt) till light & fluffy.
    Add slightly beaten egg gradually & keep creaming till
    smooth.
    Fold in flour gently & make soft dough.
    Keep the dough covered in the refrigerator for 20 min.
    Use as required.
    Baking temperature 160- 180 C.

    CHARACTERISTICS

    Texture
    Colour

    crisp & brittle


    golden brown

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