French Vanilla Custard MousseFrom jo_jo_ba 7 years ago
How to make it
- Scald the cream, vanilla seeds and vanilla pod in a heavy saucepan. Remove from heat, remove vanilla pod and set aside to cool slightly.
- Meanwhile, beat egg yolks and 1/3 cup sugar in a bowl until the mixture is creamy and pale yellow, and the mixture leaves a "ribbon trail" when the whisk/beaters are lifted.
- Beat in the cornstarch.
- Slowly add a ladle of the hot cream mixture to the beaten yolks, whisking constantly, to bring them to temperature, then slowly pour the yolk mixture into the pot with the remaining hot cream, still beating constantly.
- Return pot to medium heat, whisking constantly (it will thicken as it reaches a boil).
- Reduce the heat to low and continue to cook for 2 minutes more, stirring constantly all the while. Remove from heat and strain into a cold bowl.
- In a clean bowl, whip egg whites with cream of tartar and remaining sugar until stiff peaks form.
- Fold half the whites into the custard mixture to lighten it, then scrape the remaining whites in and gently but quickly fold them in until well mixed but not deflated.
- Chill before serving.
The Cookjo_jo_ba Oshawa, CA
The Rating3 people
A finger full is very good. Can't wait for these to chill.
See also French Vanilla Custard Mousse
1/11/14pointsevenout in Athens loved it
Is this one of those recipes where it's really really important not to have the temperature too hot when mixing cream/eggs due to scrambling problems? :-)
jeef_boner in Havelock North loved it
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