Ann Amernick's Mocha Custard
- Cuisine: American
- Course: Dessert
Summary:
All the yolks in this custard make it more akin to a creme brulee base than the softer pastry cream traditionally used to fill napoleons. It must be sufficiently chilled before it can be cut into squares. If you don’t want to bother with puff pastry (even the store-bought frozen variety), the custard squares would also be perfect with shortbread or other crisp cookies.
The custard squares can be prepared, covered and refrigerated for up to 1 day in advance.
To assemble napoleons, use a 2-inch-wide spatula as a guide and cut the custard into 2-inch squares. (You will have some leftover 1-inch pieces.) Cut puff pastry squares horizontally into 3 layers. Place a puff square at the center of each plate. Place a piece of custard on the center of the square. Place another square of puff over the custard, top with another layer of custard and then a third layer of puff. Dust with confectioners’ sugar.
Makes 24 2-inch squares
Ingredients:
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup sugar
- 2 ounces 60-percent cacao chocolate, chopped
- 3/4 tablespoon instant espresso powder
- 10 large egg yolks
- 1/2 teaspoon vanilla extract
Directions:
Boil a kettle of water and set aside.
Position racks in the middle and lower third of the oven; preheat to 220 degrees. Have ready a large rimmed baking sheet and a 9-by-13-inch baking pan.
Combine the cream, milk, sugar and chocolate in a medium saucepan over medium heat. Cook for about 5 minutes, whisking occasionally, until the chocolate has melted and the mixture is smooth. Remove from the heat and add the espresso powder.
Whisk the egg yolks and vanilla extract in a medium bowl until smooth. Ladle in several spoonfuls, one at a time, of the hot chocolate mixture, mixing well to temper the eggs between each addition. Transfer the tempered mixture back into the saucepan with the rest of the chocolate and cream, stirring to combine. Set aside to cool to lukewarm.
When cooled, pour through a fine-mesh strainer into a large glass measuring cup or 1-quart pitcher. Place a large rimmed baking sheet on the lower oven rack and fill with 1 inch of the boiled water. Place the baking pan on the middle rack and carefully pour in the custard. Bake for 35 minutes, or until the custard is set.
Transfer to a rack to cool, then refrigerate until well chilled.
Recipe Source:
Adapted from pastry chef Ann Amernick.
E-mail the Food Section with recipe questions.
(Julia Ewan)
