It’s Custard Week in the tent and the bakers put their twist on floating islands in the Signature challenge, tackle a summer staple in the Technical, and make custard the star and basis of a show stopping set gateau.
Typically referred to as Crème Moulee in French, custard is an egg-thickened cream which can be flavoured with other ingredients such as vanilla, lemon or chocolate. Dating originally back to Ancient Rome and the Middle Ages, custard has traditionally been used throughout history with meat, fish and fruit in a pastry case to form the likes of quiches and fruit tarts.
Another form of custard based tart is Flan Parisienne – a ‘cake’ with a pastry base that can vary, with different versions anything from puff pastry or shortcrust pastry to a simple sweet tart pastry. Traditionally enjoyed around France, the recipe for this speciality is available on our website, with a video tutorial with Laura, one of our expert chefs. Using vanilla to flavour the custard, this recipe is simple to make, and a great crowd pleaser!
Fancy something a bit more traditional? Our online portal has several recipes for you to try out your custard making skills, including a Berry Trifle. Including a video tutorial from another of our expert chefs, this recipe guides you through each stage of the recipe, especially the custard making stage.
Why not give it a go, and try something new? Sign up here to gain access to our online tutorial with our resident expert Ben, to get all his tips and tricks and support from a professional!
Don’t forget to tag us on Instagram @theonlinepastryschool for a chance to be featured!