Vanilla Custard Cream Horns Recipes

VANILLA CUSTARD CREAM HORNS

Steps:

• Add the egg yolks, sugar, cornstarch, vanilla extract, and salt to a medium bowl. Whisk until smooth and lighter in color. Pour the milk into a medium saucepan, place over medium-low heat and heat the milk until warm. Slowly add in the egg mixture and, using a wooden spoon, stir constantly.
• Cook over medium heat while stirring constantly until thickened, then remove from hear, immediately pour into a bowl and cover the surface with plastic wrap to prevent a thin custard skin from forming (make sure the plastic wrap is touching the whole surface). Set aside and allow to cool down.
• Meanwhile, preheat the oven to 350F and line a baking sheet with parchment paper.
• Using a pizza cutter cut the puff pastry into 1/2 inch or 3/4 inch wide strips. Wrap each strip around the mold overlapping a little with each round. Place the prepared cream horns on your baking sheet.
• Bake for 8-10 minutes or until lightly golden, do not allow the cream horns to turn brown! Remove from the oven, then remove each cream horn from the mold hot to prevent them from sticking to the molds. Allow the horns to cool down to room temperature before moving onto the next step!
• Transfer the vanilla custard into a piping bag, then pipe the custard into each horn. For crispy horns: dust with powdered sugar and serve immediately! For soft horns, refrigerate for at least 2 hours before serving and dust with powdered sugar right before serving!

LISA HO

Steps:

• Pre-heat oven to 180C with baking tray (in the oven).
• Give puff pastry a roll over few times to a thinner layer then divide each sheets of puff pastry into 12 long strips.
• Lightly oil conical shaped moulds (called horns ;p).
• Roll the pastry strip around each mould, overlapping a little.
• Moisten finger with water and 'glue' both end of pastry.
• Arrange on baking paper (I have a set of moulds that has a flat round opening, hence easier to arrange them straight up to get that perfect shape cones) then slide the baking paper onto hot baking tray.
• Bake for 20-25 minutes until golden in colour.
• Let the horns completely cooled before piping in custard and cream.
• Pipe custard and cream into cooled horns (see photo below)
• Dust with some icing sugar.
• Serve
• Mix custard powder with 1/2 cup of milk until smooth.
• Heat remaining milk in saucepan over medium heat.
• Add custard mix.
• Lower the heat and stir continuously until custard thicken.
• Remove from heat.
• Transfer to a bowl.
• Place a piece of cling wrap over the custard (to avoid skin forming).
• Leave the custard to cool down .
• Place in piping bag.
• Refrigerate
• Whip cream with sugar till soft peak.
• Place in piping bag.
• Refrigerate

CREAM HORNS

Steps:

• On a lightly floured work surface, roll out pastry dough into a 12-by-18-inch rectangle. Brush off excess flour. Using a pastry wheel or sharp knife, trim edges and cut dough lengthwise into twelve 3/4-inch-wide strips.
• Lay one of the strips flat on a clean work surface; using a pastry brush, moisten top with beaten egg. Starting at pointed end of a cream-horn mold, wrap strip, with the egg-washed side up, around it in a spiral fashion, with each spiral overlapping slightly. Tuck or press loose end into last spiral; place spiral tucked side down on an ungreased baking sheet. Repeat with remaining strips. Wrap in plastic wrap; place in refrigerator 1 hour.
• Preheat oven to 425 degrees. Brush dough again with beaten egg. Spread granulated sugar in a shallow pan; dip one side of each horn in sugar to coat. Return each, sugar side up, to baking sheet.
• Bake until horns are golden brown and puffed, about 12 minutes; reduce oven heat to 350 degrees. Remove pan from oven; using a kitchen towel, carefully remove molds from horns. Return horns to baking sheet, and continue baking until insides are lightly golden brown, 8 to 10 minutes more. Remove from oven; immediately transfer horns to a wire rack to cool completely. Horns can be prepared up to this point and stored in an airtight container at room temperature up to 3 days before filling and serving.
• When ready to serve, place cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Sift in confectioners' sugar, and add vanilla; continue beating until stiff peaks form. Transfer whipped cream to a pastry bag; pipe cream into horns. Serve immediately.

CREAMY VANILLA CUSTARD ICE CREAM

Steps:

• In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Garnish with sprinkles if desired.

BASIC VANILLA CUSTARD

Steps:

• Have eggs ready in a bowl, and set aside where it will be within reach.
• Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
• Remove milk mixture from heat, preferably to a burner that's turned off.
• Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
• Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
• Remove pan from heat and stir in vanilla.