Pastries, Custards, Desserts, Danish Cuisine
Eggekrem (Vanilla or Rum Egg Custard)
Source: Astrid Karlsen Scott; Authentic Norwegian Cooking; ISBN:
0-9634339-7-0
URL: http://nalbone.us/recipes/
Servings: 16
Preparation Time: 20 minutes
There are many ways to use egg custard as filling for cakes. One can vary the taste by adding flavorings such as rum extract, vanilla or almond, or by adding tart jams, jellies or fruit.
The custard may be thickened with all-purpose flour or potato starch flour. However, it will have a shinier and smoother appearance if potato starch flour is used. When making large amounts of egg cream it will be creamier if the sugar and eggs are whipped separately to eggedosis consistency, light and fluffy.
To make vanilla sugar, split the vanilla bean in half, and place in a pound of confectioners' or granulated sugar in an air tight jar for one week. Use as directed in the recipe.
Ingredients
- 1 2/3 cups milk
- 1/4 cup sugar
- 1 teaspoon Vaniljesukker (vanilla sugar), or
- 1 teaspoon rum extract
- 4 egg yolks
- 1 tablespoon potato starch flour
Directions
- In a heavy saucepan bring the milk to a boil. Set aside. In a bowl, beat eggs and sugars until eggedosis consistency, light and fluffy. Add the hot milk, a few drops at a time, blending well after each addition. Return to saucepan and place over medium heat. Dissolve potato starch flour in a little water and add in a thin stream while stirring constantly until it thickens to a proper consistency. It must not boil. (Add rum flavoring if used), Cool by placing pan in cold water.
Copyright: Astrid Karlsen Scott
Per Serving (excluding unknown items): 46 Calories; 2g Fat (41.4% calories from fat); 2g Protein; 5g Carbohydrate; trace Dietary Fiber; 57mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.