A few folks wanted the custard recopies, so here they are. Except the flan, it's very bland and I wouldn't recommend it. >.> You can substitute vanilla extract for the vanilla bean though I forget the ratios. I have to look for the chocoolate mousse recipes.


Scald: to cook liquid until it begins to smoke and bubble slightly around the edges of the pot.


Vanilla Ice Cream(makes 1 quart)

12 fl.oz Milk Whole

1/4 Vanilla Bean

5 1/2oz Granulated Sugar

5 each Egg yolks(large)

8 fl.oz. Cream

Production:
Scald milk w/ Vanilla and half of the sugar. Put the remaining sugar in a bowl w/ the yolks and mix together and temper the milk into the yolks. Put the content back on the stove and cook it until to nappe stage(it coats the back of a spoon. Cool and store it. It tastes better if you leave it in the fridge for 12 hours.


Pot De Creme Au Chocolate(yeilds about 12oz )

8 fl.oz Whole milk

3oz. Cream

4oz. Semi-sweet chocolate

2oz. Granulated Sugar

1 Large egg

2 Large egg yolks


Production:
Melt chocolate over water bath, scald milk and cream with some of the sugar, whisk eggs and sugar in separate container and temper in melted chocolate. Then temper in the scalded milk/cream into the chocolate mixture. Strain it through a chinois(any fine mesh/cheese cloth will do) and skim off the foam/bubbles on top of the mixture. Pour mixture into ramekins(or whatever you putting it in) and bake in a water bath(fill it about half way up to the pudding containers), and cover them with foil/parchment paper (if using foil poke holes in it, leave enough space so that it doesn't touch the top of the mixture). Bake at 300F - 325F until it it set in the middle. It should be jiggly around the outer regions and set in the middle. Let it stand at room temp for 10 minutes and chill over night for best results. Serve with whipped cream, preferably with out sugar, the pudding it sweet enough. If you can't get it commerticially, just whip some day old or two day old cream until it forms a medium peak.


Crem Brulee(makes 10 oz)

12 fl.oz Cream

1/2 each Vanilla Bean

2oz Granulated Sugar

4 each Large Egg Yolks

Plating/Garnish:

Turbinado
Sugar(granulated) as needed. Use a dry paper towel to dry the surface if needed. You want enough sugar so that you are barely able to see the custard underneath. Melted the sugar until it caramelizes. Amber is a good color to stop at, if you like a more bitter contrast with the sweet custard you can contunue cooking it. Melt the sugar quickly or the custard will melt.


Production:

Scald cream with vanilla bean and half of the sugar. Again whisk the sugar and yolks and temper in the cream. Strain it through a chinois/ mesh/cheese cloth. Skim off foam and bubbles. Pour mixture into a ceramic/heat resistant container(you're going to be torching/heating sugar on top of this) and cover(same as the Pot de Creme), bake at 300F - 325F until set in center. Cool for 10 mins and chill over night. Add Turbinado before serving.