French Vanilla Custard Mousse I Made It

French Vanilla Custard Mousse

pointsevenout 10 years ago
Recipe by Jo_jo_ba: French Vanilla Custard Mousse/saved
This is going to be good. Had a finger full while putting it together. Waiting on the chill factor. Made five 10oz Pyrex bowls.
Vanilla bean is way expensive for me right now. Used a couple of teaspoons of pure vanilla extract as a sub. Also didn't have the superfine sugar. Tried making superfine sugar in the food processor once with not so great results. So I used half the sugar as regular table sugar for the yolks. Since the eggs are heated, I figured the sugar would melt well enough. Used the other half the sugar as powdered sugar in the egg whites.
Custard never came to a boil but it did get very thick. That's when I pulled it and added the rest of the ingredients.
This is not for me, too much sugar. It's mothers.
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frankieanne 10 years ago said:

I've never heard of 18% cream. Did you use that?

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pointsevenout 10 years ago said:

Eighteen % cream is what is called single cream or light cream. Half & half is 15 to 18% cream. The half & half in my store did not list the butterfat content so I made my own. Mixed heavy whipping cream (38%) with 2% milk at a 50:50 ratio. Add those numbers and divide in half to get 20% cream. Just wanted to get to at least that 18% figure to match the recipe. Probably would be good with half & half.
Thanks for reminding me. I forgot to put that note in the review.

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NPMarie 10 years ago said:

Looks delicious P7O..love the pic!

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frankieanne 10 years ago said:

OK, pso. Thank you for the information. They do look tasty! We need a report after the chill factor. Although, after hearing some of your other reviews, I have a feeling that your mother may make those disappear pretty quickly! :-)

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mommyluvs2cook 10 years ago said:

Those look so good! I have tried making super fine sugar in the food processor before to Points, and it didn't work very well and sugar dust floated everywhere and coated everything after I removed the lid.

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