My son saw these Crème Brûlée cookie cups...

[michael-in-phoenix]

...from a bakery in New Zealand called Milk Moustache, and he's been on a quest to produce his own version. We put our heads together and found baking molds that create the cup form, but no matter how he prepared the metal pan, it was practically impossible to get the cookie cup out. He switched to a silicon mold and had far better success.

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There was no recipe online for the cookie cup, and he wasn't planning a trip to New Zealand any time soon, so we started experimenting.

Brownie batter was too crunchy and hard. Chocolate chip cookie dough without the chocolate chips was okay, but kind of dull-tasting.

I suggested tinkering with a blondie recipe and that turned out to be the winner:

 

[marilynfl]

Winner, winner, chicken dinner...minus the eggs! Well done...the family that experiments together eats well together.

So...I get the cup solution, but my creme brulee uses 8 egg yolks. What did you do for that?

PS: My local bakery has been using that idea for 2 years...sadly, their pastries are truly boring. Well...good for my waist, just not my taste buds.

 

[deb-in-mi]

Bravo!!!

 

[michael-in-phoenix]

Deleted message.

 

[michael-in-phoenix]

He/we didn't do the eggless crème brûlée. That's still a mystery. He fills his with a standard crème brûlée, or sometimes with pastry cream.

Eggs are available here for a reasonable price. We have a Costco down the street and a Trader Joe's about 4 miles away, so we can easily get eggs from either. I bought a carton of 18 yesterday from Costco for about six bucks. Trader Joe's sells out early and they cannot order in the same quantities they used to before the shortages began, but if you get there in the mornings they usually have them. You are limited to one or two dozen "per family", and they work hard to keep prices down. The last dozen I bought there was $2.25 for free-range eggs.

One shift he did make was using a pastry cream instead of crème brûlée. Here's the fun part. He went to ATK and found a pastry cream recipe that was super fussy. It was pretty much the standard way to make an egg custard. Then, when reading the comments from people below the recipe, one guy said he put most of the ingredients into a Vita-Mix blender and let it rip on high for 8 to 10 minutes. The blender warmed the contents to 180º F and voila, thickened pastry cream. It took all the fuss out of the process.

I'll post the blender recipe for pastry cream below.

 

[michael-in-phoenix]

Easy Pastry Cream

Makes about 3 1/2 Cups

3 1/4 Cup whole milk
½ cup cornstarch
9 egg yolks
⅔ cup (4⅔ ounces/132 grams) sugar
¼ teaspoon salt
1½ teaspoons vanilla extract
3 tablespoons unsalted butter


Add all ingredients except butter into the Vitamix and blend on high until it reaches the desired temp:

180-190 degrees will give you a firmer cream.
160-170 is more pourable custard.

Add the butter and blend for another 30 seconds.

Cool and refrigerate for at least 3 hrs.

When ready to use, whisk it until smooth and use.

 

[Marg CDN]

What a brilliant idea to use one of those appliances for the most tedious production. I used to have a husband for making pastry cream (and choux). Now I just don't make it. I must look into maybe finding a used Vitamix.

 

[marilynfl]

Vitamix for heat: pastry cream and curd...about 6-8 minutes to get over 180 degrees (timing depends on whether eggs are room temperature or cold)

Food processor for pate choux

 

[mariadnoca]

Easy Pastry Cream

Makes about 3 1/2 Cups

3 1/4 Cup whole milk
½ cup cornstarch
9 egg yolks
⅔ cup (4⅔ ounces/132 grams) sugar
¼ teaspoon salt
1½ teaspoons vanilla extract
3 tablespoons unsalted butter


Add all ingredients except butter into the Vitamix and blend on high until it reaches the desired temp:

180-190 degrees will give you a firmer cream.
160-170 is more pourable custard.

Add the butter and blend for another 30 seconds.

Cool and refrigerate for at least 3 hrs.

When ready to use, whisk it until smooth and use.

I love the vitamix for these type of things, thank you! I can make a hostess gift of lemon curd in 5 mins flat, and that includes picking the lemons off the tree.