Gastroback 42414 Automatic Milk-foamer and sauces maker - Manual (Page 22)

ELEGANT CUSTARDS
Froth 'n Sauce custards cook in about 5 minutes and are consistent in quality
and texture.Whentheunitshutsoffautomatically, use a heat resistant rubber
spatula to stir sauce vigorously against the bottom of pitcher for about 60
seconds. Use spatula to pour the custards from the pitcher. Serve soft
custards as a sauce, hot or cold, on fruit, ice cream, or over desserts. Enjoy
thick custards as desserts or as a nourishing breakfast.
Good Ol’ Fashioned Custard
You can use reduced fat or whole milk to make this custard; the reduced fat milk
sauce tends to be thinner and more delicate. The custards are at their foamiest
(uniform tiny bubbles throughout) when hot; stirring after cooking or when cool
reduces the volume and they become thicker. If the custard is thinner than desired,
let cool, add 2 teaspoons cornstarch, return to the pitcher, and cook again as
directed. When making custard again, simply add the cornstarch to the ingredients
before cooking.
1 cup
2 to 3 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
Flavoring (choices follow) added to finished custard
Put Sauce Whip in pitcher and add milk, sugar, eggs and . Cover
pitcherwithlidandpressstartbutton. (The cycle is usually about 5 minutes.)
When unit shuts off automatically, remove pitcher from base and use a heat resistant
rubber spatula to stir vigorously against bottom of pitcher for about 60 seconds. Use
spatula to pour and scoop custard into a bowl.
Serve hot, warm, or cold; mixture thickens as
it cools. Cover airtight and chill to serve cold, or to store up to 3 days; stir to blend
before serving.
makes about 4 cups when hot and stirs down to about
2½cups when cold.
makes about 3½ cups when hot and stirs down to about 1½
cups when cold.
Froth Au Lait Flavored Syrups (1 to 3 tablespoons), 1 teaspoon
vanilla extract, ¼ teaspoon almond extract, citrus oils or extracts to taste, and
liqueurs to taste (1 to 3 tablespoons) such as Grand Marnier, Cointreau, Kirsch,
Amaretto, Frangelico, Brandy, Benedictine, rum, coffee or chocolate flavor liqueurs,
and crème de cassis.
reduced fat or whole milk
vanilla extract
Stir to blend and add flavoring to
taste with syrup, brandy, or liqueur.
Reduced fat milk custard
Whole milk custard
Flavoring choices:
- 22 - Sauce Whip Recipes