Vanilla Franchonettes Recipes

HOMEMADE VANILLA

Steps:

• Submerge vanilla beans in vodka and store in a cool, dark place for several weeks, shaking occasionally.

VANILLA CUSTARD

Steps:

• Combine the dry ingredients: In a medium, heat-proof mixing bowl, whisk together the sugar, cornstarch, and salt.
• Whisk in the egg yolks: Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. If your mixing bowl doesn't have a non-slip bottom, place the bowl on a damp towel so it doesn't slide in the next step. Keep your bowl close by the stove.
• Bring the milk and cream to a simmer: In a heavy-bottomed, medium saucepan over medium-low heat bring the milk and cream to a simmer. Stir occasionally to prevent the milk from scorching. The milk and cream should just come to a simmer with small bubbles along the edges of the pan. Don't let it reach a rolling boil.
• Temper the egg yolks: As soon as the milk and cream come to a simmer, take the pan off the heat. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.
• Cook the custard: Pour the custard back into the saucepan and cook over medium-low heat, whisking constantly, until the custard begins to simmer and thickens, about 5 minutes. Once it begins to gently bubble, continue to cook, stirring constantly, for 30 seconds longer to cook out the starch.
• Whisk in the butter: Remove the custard from the heat. Whisk in the butter until melted and completely incorporated. Stir in the vanilla extract.
• Strain and chill: Pour the custard through a fine-mesh strainer into a medium bowl and cover with plastic wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.
• Stir, serve, and store: Whisk the custard until smooth before serving. Try serving this creamy homemade custard alongside a slice of pound cake , baked apples or apple crisp , fruit cobbler , or simply with fresh fruit like berries or banana slices. Vanilla custard will keep for up to 3 days in the refrigerator, stored in an airtight container covered with plastic wrap directly on the surface. Did you love this recipe? Give us some stars below!

VANILLA FRANCHONETTES

Steps:

• Melt butter, add flour, and beat till smooth. Cook over fire for 2 minutes then add milk and stir till boiling.
• Beat yolks of eggs and sugar; add to mixture and cook without boiling. Remove from fire, add cream, vanilla and lemon juice, beat well and allow to cool.
• Make pastry and roll evenly. Cut out pastry and line some patty tins. To prevent rising unevenly line cases with paper and fill with barley.
• Bake in a moderate oven 8 to 10 minutes. Remove grain and paper; return pastry to oven to dry for a few minutes.
• Place on a cooler to cool.
• Place one teaspoonful of mixture in each case.
• Make meringue from egg whites and sugar, flavoured with lemon juice. Decorate top of custard with meringue.
• Place in a very slow oven to dry the meringue without browning around 1 hour.