Pastry 2023-2024

2nd Week Recipes

Puddings & Custards

Blancmange

Ingredients Quantity Unit Instructions

Milk 250 Ml Combine the milk, sugar, and salt in a heavy

saucepan and bring to a simmer
Sugar 50 G Mix the cornstarch and milk until perfectly smooth.

Salt 1 G Pouring it in a thin stream, add about 1 cup (2.5 dL)

of the hot milk to the cornstarch mixture. Stir this
mixture back into the hot milk.

Cornstarch 30 G Stir over low heat until the mixture thickens and
comes to a boil.

Milk, cold 60 Ml Remove from the heat and add desired flavoring.

Vanilla / Almond 1 g Pour into 1⁄2-cup (125-mL) molds. Cool and then chill.
Extract Unmold for service.

Crème Brulee

Ingredients Quantity Unit Instructions

Egg Yolks 60 G Mix the egg yolks and granulated sugar until well
combined.
Sugar 45 G Gradually stir in the hot cream. Add the vanilla and
salt. Strain the mixture.
Cream, hot 350 Ml Set 12 shallow ramekins or gratin dishes, about 1 in.
(2.5 cm) deep, on a towel in a sheet pan (the
purpose of the towel is to insulate the bottoms of
the ramekins from the strong heat).

Vanilla 2 G Divide the custard mixture equally among the

dishes. Pour enough hot water into the sheet pan to
reach about halfway up the sides of the ramekins.

Salt 1 G Bake at 325°F (165°C) until the custard is just set,

about 25 minutes.

Sugar for top 50 G Cool, then refrigerate.

To finish, first dab any moisture from the tops of the

custards. Sprinkle with an even layer of sugar.
Caramelize the sugar with a blowtorch.
Pastry 2023-2024
2nd Week Recipes
Puddings & Custards
When it cools, the caramelized sugar will form a
thin, hard crust.