Traditionally, in my Southern family, we eat a big meal of collard greens, black eyed peas and hog jowls on New Years Day to bring in the new year with food symbols of health, wealth and happiness. But that is not happening tomorrow in this family. Obviously, we're still playing it safe with food - limiting grease, spice and for the most part, flavor.
To safely celebrate New Years Eve, we're having a wild feast of Idahoan instant golden potatoes and mini chicken sliders, but since it's NYE we're having a few treats.
We have a few chocolate-covered strawberries made at a local chocolatier, a champagne cocktail and I made a new festive dish - champagne custard and chantilly cream parfaits.
I am a lover of custards - both making and eating them. Often, custards - especially dishes like creme brulee - get a bad rap for being tricky and temperamental; but that is not the case. The recipes for custard dishes are strict and do include specific measurements and steps but these are generally easy-to-follow and make for a good texture (without scrambled eggs).
This custard recipe does not undergo a baking process and is completed on the stove top and cooled in the fridge (you could also eat it warm). Cooling aside, it takes only 10 minutes. It is a fairly standard recipe that makes a thick, smooth and silky custard. If you like this recipe, and the feel and texture of this custard, consider making your own custards for dishes like banana pudding. The difference from boxed or pre-made pudding and homemade custard is unbelievable and totally worth the few extra steps and minutes.
This little dessert is so decadent. The custard is thick and the champagne flavor is not at all lost and the chantilly is the the most heavenly whipped cream you'll ever eat. The two paired together make for the perfect elegant treat; and be sure to scoop (or lick) a little sugar off of the side to add a crunch and spike of pure sweetness mimicking the champagne's former sparkling bubbles.
You can also take the dish - and it's presentation - in several directions. I topped ours with pomegranate arils, but shaved dark chocolate would also be delicious and extravagant. The custard would suffice as a pastry cream and piping it into a puffed pastry shell or choux pastry would make an even more elegant eclair or classier cream puff. And if you're a lover of the brulee cracking sound, like Jordan and Amelie, you could pour this into ramekins, top with sugar and place under the broiler or use a blowtorch to make the perfect glassy topping.
It's probably too late for you to make this dish before the clock strikes 12 tonight, but if you have any left-over champagne (it'll last for about three days refrigerated with a cork) or have a fancy party, I suggest you make this dish. It will certainly wow your guests without breaking your neck or the bank to prepare.
We have had a wonderful year and are looking forward to so many wonderful, new experiences in 2014.
Thank you for being with us through 2013 and we are excited to share more meals, recipes, ideas and stories with you in the following year!
Happy New Year!
Champagne Custard and Chantilly Cream Parfaits
To rim glasses:
Ingredients:
-large gold or colored crystal sugar or other large crystal sugar (I used demerara sugar)
-corn syrup or piping gel
- 4-6 glass shooters or champagne flutes
Method:
Pour a little corn syrup or piping gel into a saucer. Pour large crystal sugar into another saucer.
Lightly dip the rips of the glasses into the corn syrup then into the sugar. Don't dip them too deeply into the syrup or sugar or they will be too heavy and drip. Keep the glasses at room temperature while you continue the rest.
Ingredients:
For custard:
- 1/2 c heavy whipping cream, divided
- 1/2 c champagne (I used Andre
- 2 T cornstarch
- 5 T granulated sugar
- 1 whole egg
- 2 egg yolks
- 2 T unsalted butter
- 1 t vanilla
For cream:
- 1/2 c heavy whipping cream
- 2 T granulated sugar
- 1/2 t vanilla
Method:
In a medium bowl, whisk cornstarch in 1/4 c of heavy cream. Set aside.
Combine the rest of the cream, sugar, and 1/2 c champagne in a sauce pan; heat until the mixture just starts to bubble or will lose the champagne flavor. Remove from heat.
Beat the whole egg or egg yolks into the cornstarch/heavy cream mixture. Pour 1/3 of hot champagne into the egg mixture, whisking constantly. If you don't whisk, the eggs will scramble! Return champagne in pot to a boil. Pour in the egg mixture in a narrow stream, whisking constantly until the mixture visibly thickens (it will start to look and feel like real pudding). Remove from heat and whisk in butter and vanilla.
Divide evenly among glasses. Refrigerate until firm; at least a few hours.
In a medium bowl, beat heavy cream with electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form, add vanilla and beat again.
Transfer to a piping bag with decorator tip or a zip-top bag and cut a small corner out. Pipe whipped cream into each glass.
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| After tasting the chantilly, we filled these to the brim with cream and more arils. |
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