卡士達奶油餡 Custard Cream Filling

材料 Ingredients

牛奶 Milk 2+1 杯 cup 白砂糖 Granulated sugar 1/3 杯 cup 鹽 Salt 1/4 小匙 tsp 玉米粉 Corn starch 5 大匙 Tbs 中筋麵粉 All-purpose flour 1 大匙 Tbs 蛋黃 Egg yolk 4 個 ea 無鹽牛油 Unsalted butter 4 大匙 Tbs 香草精 Vanilla Extract 2 小匙 tsp 鮮奶油 Heavy cream 1 杯 cup

做法

1.	將2杯牛奶，糖和鹽放進鍋裡用中火煮到糖完全溶化，但不要煮滾。轉小火讓牛奶煨著。
2.	另把1杯牛奶，玉米粉和麵粉在小碗裡調勻後加入蛋黃拌勻。
3.	舀1/3杯熱牛奶到蛋糊裡拌勻，再將蛋糊經由濾网倒進牛奶裡攪拌均勻。用中火煮滾後不斷攪拌直到變稠，然後經由濾网倒到碗裡。趁熱拌進切小塊的牛油和香草精調勻即為卡士達醬。
4.	塗些牛油在卡士達醬上，再覆蓋一張保潔膜，保潔膜要觸碰到卡士達醬。放進冰箱冷藏到冰透。
5.	將鮮奶油打到硬性發泡。舀1/3鮮奶油進卡士達醬用橡皮刀拌勻。再將卡士達醬倒進奶油糊裡，從碗邊由下往上輕輕翻拌直到兩者充分混合。

PROCEDURE

1.	Place 2 cups of milk, sugar and salt in a sauce pan and cook over medium heat until the sugar is dissolved – do not boil the milk. Turn the heat down and let the milk simmer.
2.	Mix 1 cup of milk, corn starch and flour in a bow. Add the egg yolks and mix to combine.
3.	Ladle 1/3 cup of hot milk into the egg mixture then pour the egg mixture through a strainer into the milk. Bright mixture to a boil. Cook over medium heat until the mixture is thicken, stir consistently. Cut the butter into small cubes. Stir in the butter and vanilla exact. This is custard filling.
4.	Rub little butter on the surface of the cucatd filling. Cover with a piece of plastic wrap. The wrap needs to touch the top of the custard filling. Store the filling in the fridge until completely cold.
5.	Whip the heavy cream until reaching stiff peaks form. Add 1/3 of the whipped cream into the custard filling and mix with a rubber spatula. Then pour the custard filling into the whipped cream. Gently fold the mixture in a down-cross-up-and-over motion until the whipped cream and custard filling are well blended.

最後更新 (Last Update): 01/02/2016
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