H3art of the Home

Gather your besties, pop the bubbly, and get ready to indulge in a Galentine’s Day feast like no other!

We’re talking about a dreamy sourdough croissant board, filled with luscious custards that will make your taste buds dance.

Picture this: your favorite gals, laughter echoing around the room, and the irresistible aroma of freshly baked croissants.

It’s a celebration of friendship and the sweetest moments we share. From creamy chocolate to sweet strawberry, there’s a custard flavor for everyone to fall in love with.

So, cheers to the amazing women in our lives and the delicious treats that bring us together. This croissant board is truly a thing of dreams, and I can’t imagine a better way to celebrate Galentine’s Day!

Let’s get to some custard recipes!

Strawberry White Chocolate Custard

1 cup heavy cream

1.25 cups whole milk(divided)

1/2 cup puréed strawberries

1/4 cup sugar

1/4 cup white chocolate 

2 egg yolks

6 TBS cornstarch

Instructions:

• Take 1 cup heavy cream, 1/2 cup milk, and 1/4 cup sugar. Add to a small pot. 
• Over medium heat, stir until the sugar is dissolved and the mixture is steaming, but not yet simmering.
• While heating the mixture up. In a separate bowl combine the remaining 3/4 cup whole milk, 1/2 cup of strawberry purée, 2 egg yolks and 6 TBS of cornstarch. Whisk well. 
• Take 1/3 cup of the hot mixture and slowly whisk into the egg yolk, cream and cornstarch. Tempering the eggs. 
• Repeat twice. Whisking well. 
• Then take the tempered cream and slowly pour it into the hot mixture. Whisking constantly.
• Continue to whisk the combined mixture, over medium heat, until thickened and pudding consistency.
• Add in your white chocolate. Whisking until fully melted. 
• Pour into heat safe bowl.
• Every few minutes, give it a stir, releasing the heat. 
• After about 20 minutes, Cover with seran wrap. So the top of the custard and the plastic are touching everywhere. To prevent a skin from forming on the custard. 
• Place in the fridge until ready for use. Up to 4 days.

Chocolate Custard

• 2 cups whole milk (can also do 1 cup milk and 1 cup heavy cream for a richer custard)
• 3 tablespoons cornstarch
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 4 large egg yolks
• 2 teaspoon vanilla extract
• A pinch of flakey salt

Instructions:

– In a medium saucepan, whisk together the cornstarch, sugar, cocoa powder, and salt. Gradually add in the cream and milk, whisking constantly to ensure there are no lumps.

– Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken and bubble, about 5-7 minutes.

– In a separate bowl, lightly beat the egg yolks. Slowly add about 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly to prevent the eggs from curdling.

-Pour the egg mixture back into the saucepan with the remaining milk mixture. Continue to cook over medium heat, whisking constantly, until the custard is thick enough to coat the back of a spoon, about 2-3 minutes.

-Remove the saucepan from the heat and stir in the vanilla extract. (Optional) Strain the custard through a fine-mesh sieve into a bowl to remove any lumps.

– Cover the surface of the custard with plastic wrap to prevent a skin from forming and let it cool to room temperature.

-Then, refrigerate until chilled.

Vanilla Bean Custard

• 2 cups whole milk (can also do 1 cup heavy cream and 1 cup milk for a richer custard)
• 1 vanilla bean or 2 teaspoons vanilla bean paste
• 3 tablespoons cornstarch
• 1/2 cup granulated sugar
• 4 large egg yolks
• A pinch of salt

Instructions:

– If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk. If using vanilla extract, you’ll add it later

-In a medium saucepan, whisk together the cornstarch, sugar, and salt.

– Gradually add the milk to the saucepan, whisking constantly to ensure there are no lumps.

– Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken and bubble, about 5-7 minutes. If you’re using a vanilla bean, remove the pod at this point.

– In a separate bowl, lightly beat the egg yolks. Slowly add about 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly to prevent the eggs from curdling.

– Pour the egg mixture back into the saucepan with the remaining milk mixture. Continue to cook over medium heat, whisking constantly, until the custard is thick enough to coat the back of a spoon, about 2-3 minutes. If using vanilla paste, add it now.

– Remove the saucepan from the heat. Strain the custard through a fine-mesh sieve into a bowl to remove any lumps.

– Cover the surface of the custard with plastic wrap to prevent a skin from forming and let it cool to room temperature.

– Then, refrigerate until chilled.

Happy Croissanting!!