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Custard Halloween Glass

Custard Halloween Glass

    

Fee-faw-fum frightening sweety delicacy. For adults pour rum over the top level of "clay" according to taste :)

Cook

No. of servings

4

Ready in

40 min.

Difficulty

high

 

 

Chocolate Pudding - powder3.25oz90grams
baking powder for gingerbread1tsp1teaspoon
chocolate-
cocoa powder2tbsp2tablespoon
corn starch0.5tsp½teaspoon
egg white2pcs2pieces
egg yolk2pcs2pieces
flour medium2oz60grams
flour medium-
fondant icing white1.75oz50grams
gummy candies - worms3.5oz100grams
olive oil2tbsp2tablespoon
powdered sugar2oz60grams
rum2tbsp2tablespoon
semi skimmed milk 1,5%3.2cup750milliliters
sugar granulated2.75oz80grams
unsalted butter-

1. Base Earth

egg yolk 2 pcs  powdered sugar 2 oz (60 g)  rum 2 tbsp  egg white 2 pcs

Blend egg yolks with sugar and rum. Beat the egg whites until stiff.

Base Earth

2. 

olive oil 2 tbsp

Blend in the oil...

3. 

cocoa powder 2 tbsp

... and cocoa.

4. 

flour medium 2 oz (60 g)  baking powder for gingerbread 1 tsp

Mix the flour with baking powder and gradually...

5. 

...stir into the batter together with egg white foam alternately.

6. 

Pour the batter into the baking pan (for instance saddle of venison form) buttered and sprinkled with flour.

7. 

unsalted butter  flour medium

Bake in preheated oven at 355°F (180°C) cca 15 minutes. After baking let it cool.

8. Custard

semi skimmed milk 1,5% 3.2 cup (750 ml)  sugar granulated 2.75 oz (80 g)  Chocolate Pudding - powder 3.25 oz (90 g)

Bring half of milk with sugar to the boil. Blend custard powder in other half of milk and pour into the boiling milk. Cook thicker custard.

Custard

9. 

Divide hot custard into the glasses (height 7cm, diameter 7cm).

10. 

Turn the base out of the form and crush by hands.

11. 

gummy candies - worms 3.5 oz (100 g)

Layer crushed base over the custard and arrange inside candies in shape of worms.

12. 

Let the glasses cool completely and you can serve or decorate with fondan ghosts.

13. 

fondant icing white 1.75 oz (50 g)  corn starch 0.5 tsp

Roll fondan out on the board sprinkled with corn starch. Fold it into the four parts. With the paper template or just according to the fantasy, cut off ghost figure through all of four layers.

14. 

chocolate

After fragmentation of ghosts form the ghosts according to need and with skewer draw the eyes and mouth from melted chocolate.

15. 

Prick adequately sized skewer into the glasses and during arranging set the ghosts on.

Bon appetit!

 

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