Frozen Caramel Custard
Have you ever tried to make ice cream in your freezer without an ice cream maker and ended up with a clump of ice crystals? Well, this recipe is not for that!
When I was five, I asked Santa Claus for an ice cream maker. He couldn’t find one, so I got a Teddy Bear instead. The next year, he succeeded and I got my ice cream maker. Needless to say, the Teddy Bear got lots more love and use that the ice cream maker. Now, I’ve learned that I don’t need one. Neither do you.
Frozen Caramel Custard (adapted from “Simple Secrets to Better Everyday Cooking”)
- 1/3 cup of granulated sugar
- 1/2 cup whipping cream
- 5 beaten egg yolks
- 1 cup milk
- 1/4 cup nonfat dry milk powder (available in bulk food sections)
- dash salt
- 2 cups whipping cream
- 1/2 cup packed brown sugar
- 2 tsp vanilla
- caramel shards for a garnish
In a small heavy saucepan, cook the granulated sugar over med-high heat until the sugar begins to melt, shaking the pot occasionally. DO NOT STIR. Reduce the heat to low and cook until sugar is melted and golden brown. At this point you can and should stir it with a wooden spoon. Remove the saucepan from the heat.
Carefully stir in the 1/2 cup whipping cream. If a large lump of sugar forms (it did for me) heat the mixture over medium heat, stirring frequently until the lump dissolves. This can take 15 min.
In a medium saucepan, combine egg yolks, milk, dry milk powder, and salt. Cook over low-med heat, stirring constantly until the mixture coats the back of a metal spoon, or until the it is just beginning to look like a custard. Remove from the heat. Stir in the 2 cups of whipping cream. Add the caramel and brown sugar and vanilla. Stir until the sugar dissolves. Cool custard in the refrigerator until completely cool.
Place it in an ice cream machine, or in a large metal bowl. Cover securely. Place in the freezer. Every 40 min, take the bowl out of the freezer, using a spatula or spoon, scrape the frozen edges, and beat with an electric mixer for 30 seconds. Repeat this every 40 min for 5 to 6 hours or until the ice cream is firm. Garnish with caramel shards.
Cook 3/4 cup of sugar in the same way you did for the caramel above. When it is melted, remove from heat and add in 1 tsp of water. Immediately pour the sugar on a lined and greased baking sheet. Spread it as thin as possible. Let it set up for 30 min. With the back of a metal spoon, break it into shards.
I promise, I’m almost done with my Chinese cravings… (Tonight we’re having Mexican – see?) These dessert “Honey Buns” are so good and it took me forever to work out the recipe, so enjoy it! The husband said about these soft, sweet filled buns “You should make these for my family so they see the delicious things you make for me!” The recipe makes 24 buns (which is a ton!) but you can freeze them for 3 months.
Baked Bao Dough (traditionally, these are steamed, but I don’t have a steamer. When I get one, you will get the steamed dough recipe!) adapted from “Dim Sum: The Art of Chinese Tea”
- 3 1/4 cup flour
- 1/2 tsp salt
- 1/4 sugar
- 1/4 shortening
- 1/4 cup plus 1/4 cup lukewarm water, divided
- 1 1/2 tsp active dry yeast
- 1 cup milk
Combine 2 cups of flour, salt and sugar in a large bowl. Cut in the shortening (with a pastry knife or two knives). In a small bowl, mix 1/4 cup lukewarm water and yeast. Leave 5 min. Put milk and 1/3 cup water in a saucepan. Heat to 110F (warm). Remove from heat. Stir in the yeast. Add liquid mixture to the flour mixture. Mix. Add the remaining flour. Turn dough onto a floured surface. Knead 5-8 min. Put in a greased bowl. Turn to grease the top. Cover. Let rise 2 hours.
Make the filling.
Honey Bun Custard Filling (there is no honey involved here…)
- 2 1/2 oz butter (6 tbsp)
- 2 eggs
- 1/2 cup sugar
- 1/2 cup cornstarch
- 1 cup milk
- 1 tsp yellow food colouring
- 1 tsp vanilla extract
Melt the butter. In a medium bowl, Beat the eggs and the sugar until the sugar dissolves. Stir in the butter. Stir in the cornstarch. Add the milk, vanilla and food colouring. Heat in a saucepan until gently boiling. Whisk constantly until thickened. Remove from heat. If the custard is lumpy, add more milk and stir well. Cool to room temperature.
Oil 2 baking sheets. Punch down the dough. On a floured surface, pat it into a 8 x 12″ rectangle. Cut it into 24 squares. Using one square at a time, flatten the dough into a 2 1/2″ circle. Fill by placing a heaping tsp of the filling in the center of the dough. Gather the edges together and pinch shut. Place pinched-side-down on a baking sheet. Let the buns rise another 30 minutes. Preheat the oven to 350F. Brush the rolls with a beaten egg. Cook for 20-25 minutes. Serve warm.