Scribd
Upload
67 views8 pages

Milk Caramel Custard Turnover Recipe

This document provides recipes for jam tart, caramel custard, and shortcrust pastry. The caramel custard recipe calls for milk, eggs, sugar, vanilla essence, sugar for caramelizing, and optional double cream. The ingredients are boiled, beaten, strained, and baked in caramel-lined molds until set. The shortcrust pastry recipe uses maida, fat, salt, powdered sugar, and egg to make a crisp and golden brown pastry dough.

Uploaded by

Senthil Kumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
67 views8 pages

Milk Caramel Custard Turnover Recipe

This document provides recipes for jam tart, caramel custard, and shortcrust pastry. The caramel custard recipe calls for milk, eggs, sugar, vanilla essence, sugar for caramelizing, and optional double cream. The ingredients are boiled, beaten, strained, and baked in caramel-lined molds until set. The shortcrust pastry recipe uses maida, fat, salt, powdered sugar, and egg to make a crisp and golden brown pastry dough.

Uploaded by

Senthil Kumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

Jam Tart

Turnover
Caramel Custard

RECIPE (for 4 portions)

[Link]

INGREDIENTS

QUANTITY

UNITS

Milk

120

Ml

Eggs

No

Sugar

60

Gms

Vanilla essence

Few

Drops

Sugar for caramel

50

Gms

Double cream

optional

METHOD

Boil milk & flavor it with vanilla


Beat whole eggs and sugar.
Add scalded milk & mix well.
Remove scum & strain.
Cook sugar to caramel stage (light caramel).
Line one large or 4 individual moulds with caramel.
Pour custard in moulds.
Bake over bain-marie covered with butter paper or aluminum foil until set
(150C). (Bain-marie water should not boil)
Remove when cooked and cool.
Demould & serve on individual plates.

CHARACTERISTICS

Texture
Colour

soft & creamy


pale yellow

RECIPE (for 4 portions)

S No
1
2
3
4
5

INGREDIENTS

QUANTITY

UNITS

Maida

100

gms

Fat

50

gms

Salt

Pinch

Powder sugar

30

gms

Egg

No

METHOD (creaming method)

Cream fat & powdered sugar (with salt) till light & fluffy.
Add slightly beaten egg gradually & keep creaming till
smooth.
Fold in flour gently & make soft dough.
Keep the dough covered in the refrigerator for 20 min.
Use as required.
Baking temperature 160- 180 C.

CHARACTERISTICS

Texture
Colour

crisp & brittle


golden brown

You might also like