Caramel and Custard Mousse Recipe

Ingredients (6 people):

  • 1 l of cream
  • powdered sugar
  • 20 gr of butter
  • For the custard:
  • 1/2 l of milk
  • 75 gr of sugar
  • 1 cinnamon stick
  • 6 egg yolks
  • 1 jelly sheet
  • To decorate:
  • 3 peaches in syrup
  • 1/2 glass of liquid caramel

Preparation of the caramel and custard Mousse recipe:

For the Custard, beat in a bowl a splash of milk with the yolks. Put the rest of the milk, sugar and a cinnamon stick in a pan. When the milk is hot add a little to the yolks, mix well and turn over the casserole. Cook briefly without boiling. Add a jelly leaf (soaked in water) and stir well. Strain the mixture and let it cool.

Ride the cream with a tablespoon of icing sugar and mix gently with the custard.

Butter a crown mold and chill it in the fridge. Pour the mixture into it and put in the freezer for 2 hours

Shred the peaches until you get a puree.

Unmold the mousse, fill the center with the mash and bathe it with the liquid caramel.

Advice:

The elaboration of the custard is very simple, you just have to be careful that the mixture does not boil, because it would be cut. Another important point: the milk and eggs used should be very fresh. In addition, in places with hot weather, some more sugar is usually added as a preservative.

Video: How To Make A Crème Caramel. MasterChef Canada. MasterChef World (February 2020).

Leave Your Comment