Go to the Recipe: Almond Cream Custard
Why use two sorts of Carageen and not make an egg custard? Or a cornflour one?
The blend of the two carageenans gives us the particular texture we really like. What is also nice is that it doesn't have the egg flavor that overwhelms the delicate flavor of the almonds. Nor does it have the stodginess of a starch-set gel, which also dulls the flavor. But this is just why we like it.
chef what if we replace carrageen and add %0.1 agar to it?it wouldnt have same consistency but agar work same on cream and milk like water based ingridients?
It will work, but the texture will be very brittle, versus elastic and creamy.
if you replaced 300g cream with 300g of puree would you use the same ratio? Thank you!
- originally posted by Foodie77077
Do you mean puree of almonds? If so, then no, I would use about 150 g of almond puree and 150g of water. You'll need the water to hydrate the gums. The texture will also be different because you have a lot of nut solids being added to the mix.
Just curious, but what is the green stuff and little balls on top at the end of the video?
We had this yesterday and we really enjoyed it. Thanks for the recipe.
If i wanted to make this so it could be more moldable, i.e. acetate lined cylinder, would I just increase the amount of carrageenans, in the same ratio's or would you change the ratios?
I would keep the ratio the same and simply increase the concentration.
Hi guys, just wondering, if I were to make a savoury version of the custard, would I have to replace the sugar? As in, is it purely there for sweetness, or is it important to the structure of the custard? Also I was wondering if the custard freezes well? For example in a silicone hemisphere mold, to then be turned out onto the plate. Thanks from the UK and keep up the great work!
You will get a somewhat different texture without the sugar, but it will still work. I would suggest adding about 20 g of glucose syrup if possible to help soften the texture without adding a lot of sweetness (glucose syrup is about 1/2 as sweet as sucrose).
Ok, so what about the addition of chocolate - would I just increase the carrageenans by volume or does that change the chemistry? And, how about making this with coconut milk instead of the cream? Finally, about how much more in total carrageenans would need to be added to make it moldable?
Merridith — The carrageenanas should have no problem if the chocolate is infused into water, milk, or cream. If you're talking pure chocolate, then that's a different story. Coconut milk should also be fine with carrageenans too. As for moldable, you can borrow the ratios from the flourless carrot cake formula to get a moldable result.
Living outside the US, I'm having trouble finding iota and kappa carrageenan. I have found some generic carrageenan and reasonably determined that it is most likely lambda. Can I substitute lambda carrageenan for the kappa and iota? I'm reading that lambda is soluable and gel properly in both hot and cold milk.
If you want a less brittle and more elastic agar gell, you can add some locust bean gum. Still wont be as elastic/creamy as the one described here though
There is any possibility to do that with almond milk instead of the extract? Thanks from italy
This was delicious! I scaled for a pint of cream and made 4 generous servings. I left out the flavorings and added them to the individual portions: orange and lemon oil left over from the Hawaiian rolls recipe worked quite nicely, but the almond was the star of the show. I was a little worried that the flavors wouldn't blend in, but they integrated nicely with just a few careful strokes of the whisk.
Topping with sugar and torching also worked quite nicely for some textural contrast, although it's a good idea to refrigerate again afterwards to let the custard near the surface set again.
could cream anglaise be made without the eggs using the carageenans?
Chris/Grant,
Thanks for all the amazing work you guys have done the past few years. We all really appreciate it. I have a question regarding Methylcellulose- I know this isn't the right recipe for that but I couldn't find another recipe that would fit. So, sorry 'spam' this recipe. I'm trying to make a meringue using the following ratios:
150 g beet juice
50 g sugar
3.5 g Methylcellulose F50
0.9 g Xanthan Gum
The meringue works great, but here is where I need help. I'm rolling it into a 'cannoli' using acetate sheets, then filling it with a chicken liver mousse. The problem I'm having is that I have about 30 seconds when it comes out of the dehy and gets filled with the mousse before it starts to sog out. I could make a traditional egg white meringue, but then I lose a lot of beet flavor and the texture is changed. Any ideas on how to make it more 'moisture stable'? I tried reducing sugar and upping the Xanthan/Methyl amounts...didn't really help.
Any support would be greatly appreciated!!!!!!!!!
Best,
Theo
Perhaps brush a thin layer of cocoa butter on it?
does this come out of the mold nicely? meaning, i'd like to produce like lets say a heatable custard sphere? if not, what gelling agents would you suggest I use to achieve that?
yes, you could also do an eggless custard using xanthan, LBG and Gellan. This combination tends to be more along the lines of a creme brulee texture
You would have to increase the kappa and iota (see their carrot cake recipe) or use a combination of Xanthan, LBG and Gellan.
check the eleven madison park book for the butternut squash cannoli recipe. they use tapioca pearls and then fry them to get the crisp texture that can stand up to something liquid for more than just a couple seconds. It will still get soggy eventually
I don't have Kappa Carrageenan but have the following gums from my ice cream making endeavors: Lambda Carrageenan, Guar Gum, Locust Bean Gum, and Xanthan Gum. Can you please advise what combination and amounts of those would best replicate the two carrageenans in this recipe? Thanks!
Unfortunately you need the two carrageenan to work synergistically. There isn't real substitute for the ingredients you have on hand.
I want to do the same method but with coconut. So can I replace cream with coconut cream? If so, I will be experimenting this with coriander and lime gel with chilli and chocolate spheres and pistachio dust.
