1 cup water
1/2 cup butter
1/4 teaspoon
1 cup flour
4 large eggs
Custard Filling:
3 cup milk
1/2 cup
3 tablespoon cornstarch
4 egg yolks
2 teaspoon vanilla extract
Chocolate Glaze:
12 oz semisweet chocolate chips
1/4 cup shortening
1/4 cup light corn syrup
6 tablespoon milk
Custard Filling: In medium saucepan heat milk slowly just
until bubbles form around the edge. In small bowl,
combine sugar and cornstarch, mixing well. Stir into hot milk
all at once. Cook, stirring, over medium heat
until mixture boils. Reduce heat and simmer 1 minute. Beat a small
amount of mixture into egg yolks. Pour back into saucepan and
cook, stirring, over medium heat until mixture boils and thickens. Stir
in vanilla. Place waxed paper on surface to prevent skin from forming.
Refrigerate until ready to use. Makes 3 cups. Will fill 12
eclairs.
Chocolate Glaze: In top of double boiler, over hot (not boiling) water,
melt chocolate with
shortening. Add corn syrup and milk. Stir until smooth and well
blended. Let cool slightly. Spread glaze over eclairs. Makes 2 cups.
Will glaze 12 eclairs.
Eclairs: Bring water, butter and salt to boil. Remove from heat and
stir in flour. Beat over low heat until mixture leaves sides of pan.
Remove from heat. Beat in eggs, one at a time. Beat until
shiny and satiny and broken in strands. Drop three inches apart
on ungreased sheet. Form 12 strips 4 x 1 inches. Bake at 400F for 35
to 40 minutes. (Will sound hollow when
tapped, keep from drafts). Slit tops of eclairs and fill with
custard.Spread tops with chocolate glaze,
chill and serve.
Espresso Chocolate Custard
3 large eggs
4 tablespoon sugar
1 pinch salt
1/4 cup cream
1 cup espresso -- cooled
3 tablespoon bittersweet chocolate
1 butter for greasing
cream -- for whipping
1 1/4 cup milk
Beat eggs lightly. Add sugar and salt. Whisk in milk and
coffee. Grease 4 sturdy coffee cups or not-too-large mugs with
butter. Don't use grandma's cups.
Pour custard mixture into cups. In a large shallow
dish. Add hot water to come up about 1" on the sides of the cups. Bake
at 325 degrees for about 40 minutes. Cool and refrigerate
until ready to serve. Serve right in the cups with whipped cream and
a little grated bittersweet chocolate over the
top.
Kataifi Me Krema (Shredded Pastry With Custard)
Custard Filling:
4 cup milk
3/4 cup cornflour
4 eggs; beaten
1 pinch
1/2 cup sugar
1 teaspoon vanilla essence
Kataifi Crust:
500 gm kataifi (shredded pastry)
3/4 cup unsalted butter; melted
Syrup:
2 cup sugar
1 1/2 cup water
1 thin strip lemon rind
1 piece of cinnamon bark
3 teaspoon lemon juice
Oven temperature: 190 C (375 F) Cooking time: 1
hour .
Combine milk and cornflour in a heavy pan. Blend in beaten eggs
and add salt and sugar. Place over medium heat and
stir constantly until thickened and bubbling. Remove from heat,
stir in vanilla essence and cover top of custard with buttered
paper to prevent a skin forming.
Place kataifi in a large bowl and gently separate strands with
fingers. Grease a 20 x 28 cm (8 x 11 inch) oven dish
with some of the butter. Put half the kataifi in the base,
pressing it down to make it compact. Drizzle 1/4 cup butterr evenly
over it. Pour custard filling over
kataifi, spreading it
evenly. Top with remaining kataifi. Spread evenly and
pat down gently. Pour remaining melted butter evenly
over top. Bake in a moderately hot oven
for 45 minutes until golden brown. Remove from oven
and leave until cool.
Dissolve sugar in water over medium heat, add lemon rind and cinnamon
bark and bring to the boil. Add lemon juice and boil over medium
heat for 15 minutes, skimming when necessary. Do not
stir once syrup is boiling. Strain hot
syrup over cooled pastry. Leave until cold and cut into
diamond shapes to serve.
Note: The previous recipe is the traditional way in which this dessert
is made. As the custard and syrup soften the kataifi, many
good cooks use the following method for a crisp
finish:
Prepare the syrup as directed above and leave until cool. Place
the kataifi in a bowl and loosen stands. Pour on 1/2 cup melted, unsalted
butter and mix with fingers to coat strands. Spread kataifi in
two buttered 20 x 28 cm (8 x
11 inch) straight-sided oven dishes and press down o make it
compact. Bake in a moderately hot oven for 20-25 minutes until
golden - take care that it does not become too brown. Remove
from the oven and pour cooled syrup evenly over hot kataifi in each
dish. Cover each dish with a tea towel so that kataifi softens
slightly, otherwise it will be difficult to
cut. Make custard as directed in previous recipe and
pour while hot onto kataifi in one dish.
Invert other dish of kataifi on top of the custard. Leave
uncovered until cool, then cut into diamond shapes to serve.
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