Custard Halloween Glass
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451Fee-faw-fum frightening sweety delicacy. For adults pour rum over the top level of "clay" according to taste :)
recipe,photo-recipe,Chocolate Pudding - powder,Desserts in glasses,Halloween,
Desserts in glasses
Ingredients
Ingredients
| Chocolate Pudding - powder | 3.25 320 | oz kcal | 90 | grams | |
| baking powder for gingerbread | 1 4 | tsp kcal | 1 | teaspoon | |
| chocolate | 0 ?? | kcal | 0 | ||
| cocoa powder | 2 62 | tbsp kcal | 2 | tablespoon | |
| corn starch | 0.5 10 | tsp kcal | ½ | teaspoon | |
| egg white | 2 34 | pcs kcal | 2 | pieces | |
| egg yolk | 2 114 | pcs kcal | 2 | pieces | |
| flour medium | 2 214 | oz kcal | 60 | grams | |
| flour medium | 0 ?? | kcal | 0 | ||
| fondant icing white | 1.75 200 | oz kcal | 50 | grams | |
| gummy candies - worms | 3.5 340 | oz kcal | 100 | grams | |
| olive oil | 2 264 | tbsp kcal | 2 | tablespoon | |
| powdered sugar | 2 233 | oz kcal | 60 | grams | |
| rum | 2 72 | tbsp kcal | 2 | tablespoon | |
| semi skimmed milk 1,5% | 3.2 360 | cup kcal | 750 | milliliters | |
| sugar granulated | 2.75 322 | oz kcal | 80 | grams | |
| unsalted butter | 0 ?? | kcal | 0 |
Recipe
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.
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.
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.
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!
