More doughnut trials- and my homemade custard recipe

I promised doughnuts, and delivered them on two occasions over the last couple of weeks.  (Note to self- for the sake of our waistlines- not to be made for a further 6 months!)

It was the eldests’ choice to pick two flavourings from the Justin Gellatly book-

New books to try

New books to try

.  Nigel was making the doughnuts from Richard Bertinet’s Dough, so it was a mix of the tried, and untried.

Doughnut dough

Doughnut dough

In Richard’s classes he makes a point of NOT filling his doughnuts, instead dips them in the jam.  But I promised, and had also got a “filling” nozzle, so was all set to try it out.

I made the required selection of crème patisserie.   One a burnt sugar version.  The other a malted version.

Neither of them thickened very much, and I may have not let them cook sufficiently before whipping in some double cream.  But in the heel of the hunt, the mixture was delicious, yes, but too runny, definitely.  I also needed to wait for the doughnuts themselves to cool further- but we were under time pressure.  But they were eaten anyway.  Obviously.

Brown Sugar Custard Doughnuts

Brown Sugar Custard Doughnuts

Malted Custard Filled Doughnuts

Malted Custard Filled Doughnuts

So this weekend I decided to try a tried and tested recipe I use for homemade custard, which cheats slightly as it uses a spoonful of cornflour to help with the thickening.  This makes it strictly more of a pastry cream.

Homemade custard

Homemade custard

And at the end of the day we, or rather, I, decided not to bother filling thesedoughnuts at all! So we had them this time with the custard/ cream/ jam on the side.  I’ll fill them next time.  Promise.

A whole pile of

A whole pile of “nuts”

Homemade Pastry Cream (Fool proof Custard)

175mls whole milk

125mls cream (I use double cream)

40g caster sugar

1 vanilla pod, split

3 large free range egg yolks

20g of cornflour

  1. Put the milk, cream and 1 tablespoon of the sugar into a saucepan. Scrape the seeds from the vanilla pod and add them to the pan.  Heat until almost simmering, at the shivery stage if you know what I mean.  Then take off the heat.
  2. Meanwhile, in a large bowl, beat the egg yolks with the remaining sugar until creamy, then sieve over the cornflour and mix this in thoroughly.
  3. Gradually pour the hot creamy milk onto the sugary yolks, whisking all the time as you do, then pour into a clean saucepan, this is important- the saucepan you heated the milk doesn’t work here unless you’ve washed it.
  4. Stir the mixture over a low heat until the custard thickens, (using a whisk, and a wooden spatula to make sure you get all the edges), enough to thinly coat the back of a spoon. Do not allow the mixture to boil as it will curdle.
  5. Remove from the heat and strain the custard again through a fine sieve into a cold bowl (unless you are serving it hot right away). Leave to cool, stirring occasionally to prevent a skin from forming.

 

 

 

 

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