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Crème Chiboust

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Crème Chiboust

Author: Chef

Time:

N/A

Difficulty:

N/A

Serving Size:

Yield: 1 pint

Ingredients:

6 fluid ounces Milk
1/2 Vanilla bean
3 Egg yolks
1 1/2 ounces Granulated sugar
2 tablespoons Cornstarch
1 1/2 teaspoons Sheet gelatin, softened
Italian Meringue:
6 ounces Granulated sugar
1 1/2 fluid ounces Water
3 Egg whites
1/8 teaspoon Cream of tartar
Italian Meringue (reference for technique)

Instructions:

1. Prepare a pastry cream by heating the milk and vanilla bean just to a boil. Whisk the egg yolks 1 1/2 ounces (45 grams) of sugar and the cornstarch together. Temper with one-third of the hot milk, then return the mixture to the saucepan and cook over moderate heat until thick. The pastry cream should be allowed to boil briefly to properly gelatinize the starch. Remove the cream from the heat and transfer to a clean bowl.

2. Stir the softened sheet gelatin into the hot cream. Cover and set aside but do not chill or allow the cream to set while preparing the Italian meringue.

3. Prepare an Italian meringue using the remaining ingredients. Whip the meringue just until the hot syrup is incorporated, approximately 1 minute.

4. Quickly and thoroughly incorporate one-third of the hot meringue into the warm pastry cream with a spatula. Gently fold in the remaining meringue.

Notes: Method: Stirred Custard

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