Basque Cream Natillas Dessert Sauce Food

BASQUE CAKE WITH CHERRY PRESERVES

Steps:

• Place an oven rack in the middle of the oven. Preheat the oven to 325 degrees F. Butter a 10-inch cake pan or spring-form pan. In a mixer with a whip attachment, beat the butter until creamy. Gradually beat in the sugar until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract.
• Sift the cake flour, salt, and baking powder together and use a rubber spatula to fold the dry ingredients into this butter mixture until a soft dough forms and no white streaks of flour remain. Spread half the batter evenly in the bottom of the prepared pan. Stir the almond extract into the cherry preserves. Spoon the cherry preserves over the batter, spreading it within 2 inches of the border.
• Drop the remaining batter by large spoonfuls or pipe it with a plain tip over the preserves. Spread the batter carefully over the jam to the edge of the pan. Sprinkle with sliced almonds, if using.
• Bake for 40 to 50 minutes, or until a bamboo skewer inserted into the cake comes out with a few moist crumbs clinging to it. Let cool in the pan on a wire rack. Unmold the cake and dust with confectioners' sugar.

GOXUA: EASY BASQUE CREAM RECIPE

Steps:

• First, make the custard. Pour most of the milk into a medium saucepan, reserving a small amount. Add lemon peel and cinnamon stick to the pan. Place the milk on the stove over high heat.
• While milk is heating, place saucepan into a medium mixing bowl and whisk in the reserved milk, making sure that the cornstarch does not form lumps. Blend well. Add 1 or 2 tbsp. sugar to the mixture and whisk again. Add the egg and beat all ingredients together.
• Once the milk boils, remove from heat. Discard the lemon peel and cinnamon and allow to sit for 3 to 4 minutes. Pour the hot milk into the corn starch mixture while stirring with a whisk. Then, pour milk mixture back into the same pan, and return it to the stove on low heat. Using a wooden spoon or whisk, stir constantly until mixture thickens a bit, then raise heat to medium-high. Continue to stir. Once it boils, it should have a thick custard consistency. Remove from heat. After 2 to 3 minutes, add the butter and stir as it melts. Set aside and allow to cool. Cover tightly and refrigerate until ready to assemble the goxua .
• While custard is cooling, use an electric mixer to whip the cream to stiff peaks with 2 tablespoons sugar. Cover tightly and refrigerate.
• To assemble the goxua , first, prepare the liqueur to soak the ladyfingers. Pour 1 tablespoon sugar into a small saucepan or frying pan, and add water. Place on stove over low to medium heat, stirring to dissolve the sugar. Once sugar is completely dissolved and water is hot, pour in rum and bring to a boil, then immediately remove from heat.
• Spoon chilled whipped cream into the bottom of individual bowls or dishes. Then, dip the lady fingers into the rum mixture, and turn over so that both sides are wet. Carefully remove the ladyfingers and place them on top of the whipped cream. (If using sobaos or magdalenas , slice in half before soaking. Spoon the chilled custard over the ladyfingers and smooth out the top using the back of the spoon. Finally, sprinkle granulated sugar over the top. Use a culinary torch to burn the sugar and create a crust. If no torch is available, drizzle a few teaspoons of caramelized sugar over the top, and serve.

GâTEAU BASQUE RECIPE

Steps:

• Bring the milk to a boil in a medium saucepan along with the orange zest.
• In a separate mixing bowl, mix together the vanilla extract, egg, extra egg yolk, flour, cornstarch, and sugar. It should form a paste.
• Add the milk mixture to the mixing bowl and stir thoroughly to combine.
• Pour back into the saucepan, place back over heat and continue to whisk. Bring back to a boil and simmer for 3-4 minutes or until slightly thickened, whisking the whole time.
• Strain through a sieve into a sealable container and chill in the fridge.
• Mix the flour and baking powder together in a large mixing bowl.
• In a separate bowl, beat the butter and sugar until smooth and creamy.
• Add the eggs (not the extra yolk) one at a time, continuing to beat.
• Gradually add the flour mixture and mix until smooth and completely combined.
• Transfer to a piping bag.
• Grease and line an 18-cm (7 inch) cake tin. Lightly dust the base and sides of the tin with flour after lining with baking parchment.
• Take the piping bag and carefully pipe a spiral of gateau mix to completely cover the base of the tin. Pipe a single circle around the outside of the tin to a height of just over 2 centimeters (1 inch).
• Fill the center of the tin with the pastry cream, smoothing down evenly.
• Pipe the remaining cake mix over the top of the pastry cream to seal, making sure the top is smooth and even. Place in the fridge to chill for at least 15 minutes, and preheat the oven to 180°C (350°F).
• Take the tin out of the fridge.
• Combine the remaining egg yolk and 1/4 cup of milk, whisking slightly to mix evenly. Brush evenly over the top of the cake and use a fork or knife to score a faint diamond pattern on top. Place in oven and bake for 45 minutes.
• Remove from oven and allow to cool. Serve by itself or with a fruit jam!

BASQUE CAKE

Steps:

• To Make the pastry cream Filling: In a sauce pan, combine the milk and 1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour. Beat in the eggs and vanilla.
• Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine and sift the flour and baking powder. Set aside
• Cream 1 1/8 cup sugar and 3 eggs until light and fluffy. Fold in the sifted flour mixture in three increments, being careful not to overmix.
• Put half of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within 3/4 inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until golden brown.

BASQUE CAKE WITH VANILLA CREAM

Steps:

• For the crust:
• In a large mixing bowl, cream together the butter (cubed), sugar and salt, until fluffy.
• Add in the 4 eggs yolks and the 2 eggs. Mix until just incorporated.
• Sift the flour and baking powder together, and add them to the wet ingredients. Mix until just incorporated. Do not overwork the dough, it should start to shape in a rough ball and shouldn't be sticky (if it feels a bit sticky, add a sprinkle of flour and mix again).
• Wrap your ball in dough into a film, and place in the fridge for at least 30 minutes.
• For the cream:
• In a medium sauce pan, over medium-heat, bring the milk to a simmer. Drop the vanilla bean in the milk and turn off the heat.
• In a bowl, whisk together the sugar, egg yolks and the egg, until obtaining a foamy, ruban-like texture. Continue whisking and slowly sprinkle in the flour.
• Turn the heat back on under the milk and bring it back to a simmer. Remove the vanilla bean.
• Pour half of the milk into the egg and sugar mixture, and whisk to bring all the ingredients to the same temperature. Pour back this mixture into the sauce pan (with the other half of the milk).
• Still over medium heat, continuously whisk until the mixture thickens and turns into a custard-like cream.
• Immediately remove from heat and whisk in the rhum.
• Transfer the cream into a bowl, cover with a film (the film directly touching the cream) and let cool to room temperature.
• To build the cake:
• Take the dough out of the fridge, divide it in two equal parts and roll them out into two equal disks (1/4 inch thickness).
• Line a 9 inch tart tin with the first dough disk and cut off the excess of dough all around.
• Pour the cream in the middle (at room temperature) and spread it out to about ¾ inch from the edge.
• Lay the second dough disk on top, seal and trim the edges.
• Brush the top with a beaten egg and drag the prongs of a fork over in a tartan pattern.
• Bake at 350F for 30 minutes, until the cake reaches a nice golden colour.
• Let cool completely on a cooling rack before taking out of the tin.

A BASQUE CUSTARD (NATILLAS)

Steps:

• In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is infused with the cinnamon. Set the pan aside so the cream can cool.
• In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
• Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool.
• Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container (do not use plastic), and refrigerate the natillas for at least 4 hours, until it is cool. Stir before serving, adding a little more heavy cream if necessary to smooth the natillas. Divide it among six custard cups or transfer it to a pitcher to use as a sauce. Serve the natillas sprinkled with cinnamon.
• This is also delicious served as a sauce for almond cake, and also with fresh raspberries -- !
• Enjoy!

25 CLASSIC SPANISH DESSERTS (+LECHE MERENGADA)

Steps:

• Simmer sugar, milk, cinnamon, and lemon zest in a saucepan for 5 minutes.
• Cool and strain the liquid.
• Fold the egg whites into the mixture and freeze.

BASQUE CREAM (NATILLAS) DESSERT SAUCE

Steps:

• In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat.
• Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon.
• Set the pan aside so the cream can cool.
• In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
• Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water.
• Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary.
• Remove the top pan or the bowl from over the hot water, and let the custard cool.

BASQUE PASTRY CREAM PIE WITH ALMONDS

Steps:

• Gather the ingredients.
• Preheat oven to 365 F.
• Measure and pour milk into a medium saucepan. Wash outside of lemon and orange and dry. Cut peel from lemon and orange. (Try to take only the colored part of the peel.)
• Place peels and cinnamon stick into milk. Add butter. Bring milk to a boil and immediately remove from heat. Set aside to cool.
• Separate whites from the yolks . Reserve yolks. Place egg whites in a large bowl.
• Add granulated sugar and mix well. Add the rice flour and mix very well, ensuring that there are no lumps.
• Remove lemon and orange peel and cinnamon stick from milk and discard. Pour milk into the bowl of egg whites and sugar, and stir. Pour it all back into the saucepan and return it to the stove. While continuously stirring, bring to a boil. As soon as the milk boils, turn the heat down to a lower simmer. Stir with a wooden spoon until the mixture thickens. Remove from heat and allow to cool.
• Beat the two egg yolks with a tablespoon of water.
• Place one of the puff pastry sheets on a cookie sheet. Brush all edges with beaten egg yolks. Spread out thickened pastry cream on puff pastry.
• Carefully cover with the second sheet. Using a fork, seal all the edges. Brush the entire top pastry sheet with the beaten egg yolk.
• Chop almonds and hazelnuts very coarsely using a knife or food processor (big chunks are fine). Spread them evenly over the top of the pantxineta . Using a sifter spread powdered sugar generously over the top.
• Bake in the center rack of the oven for approximately 25 minutes.
• Serve and enjoy!

SWEET BASQUE CREAM (NATILLAS)

Steps:

• In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon. Set the pan aside so the cream can cool.
• In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
• Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool.
• Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container, and refrigerate the natillas for at least 4 hours, until it is cool. Stir before serving, adding a little more heavy cream if necessary to smooth the natillas. Divide it among six custard cups or transfer it to a pitcher to use as a sauce. Serve the natillas sprinkled with cinnamon.