French Vanilla Custard Mousse
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups 18% cream1 vanilla bean, scraped6 eggs, separated2/3 cup superfine sugar, separated 1/4 cup cornstarch1/4 tsp salt1/2 tsp cream of tartar
Scald the cream, vanilla seeds and vanilla pod in a heavy saucepan. Remove from heat, remove vanilla pod and set aside to cool slightly.
Meanwhile, beat egg yolks and 1/3 cup sugar in a bowl until the mixture is creamy and pale yellow, and the mixture leaves a "ribbon trail" when the whisk/beaters are lifted.
Beat in the cornstarch.
Slowly add a ladle of the hot cream mixture to the beaten yolks, whisking constantly, to bring them to temperature, then slowly pour the yolk mixture into the pot with the remaining hot cream, still beating constantly.
Return pot to medium heat, whisking constantly (it will thicken as it reaches a boil).
Reduce the heat to low and continue to cook for 2 minutes more, stirring constantly all the while. Remove from heat and strain into a cold bowl.
In a clean bowl, whip egg whites with cream of tartar and remaining sugar until stiff peaks form.
Fold half the whites into the custard mixture to lighten it, then scrape the remaining whites in and gently but quickly fold them in until well mixed but not deflated.
Chill before serving.
*Rich Chocolate Mousse*
Follow recipe as above, adding 4 oz chopped bittersweet chocolate to the cream mixture and melting in. Add 2 tbsp extra superfine sugar and 1/4 cup cocoa powder in place of the cornstarch in the custard.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Meanwhile, beat egg yolks and 1/3 cup sugar in a bowl until the mixture is creamy and pale yellow, and the mixture leaves a "ribbon trail" when the whisk/beaters are lifted.
Beat in the cornstarch.
Slowly add a ladle of the hot cream mixture to the beaten yolks, whisking constantly, to bring them to temperature, then slowly pour the yolk mixture into the pot with the remaining hot cream, still beating constantly.
Return pot to medium heat, whisking constantly (it will thicken as it reaches a boil).
Reduce the heat to low and continue to cook for 2 minutes more, stirring constantly all the while. Remove from heat and strain into a cold bowl.
In a clean bowl, whip egg whites with cream of tartar and remaining sugar until stiff peaks form.
Fold half the whites into the custard mixture to lighten it, then scrape the remaining whites in and gently but quickly fold them in until well mixed but not deflated.
Chill before serving.
*Rich Chocolate Mousse*
Follow recipe as above, adding 4 oz chopped bittersweet chocolate to the cream mixture and melting in. Add 2 tbsp extra superfine sugar and 1/4 cup cocoa powder in place of the cornstarch in the custard.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 168.1
- Total Fat: 10.2 g
- Cholesterol: 132.4 mg
- Sodium: 47.7 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 0.0 g
- Protein: 4.2 g