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Cutting custard recipe in half

jocelyng's picture

I was going to make this dessert for a pre-Thanksgiving get together (Monday).  I was also going to serve it on Thursday.  The problem is that the shelf life of the custard is only one day.   Can I cut the recipe in half?  I can do the egg yolks by weight.  What is the weight of 1 egg yolk?  I can't see why I can't keep the caramel more than 3 days.  I am still eating last year's caramel from the FC Holiday Baking issue.  Anything unusual about the recipe that would prevent me from keeping it from Sunday to Thursday?

Many thanks.


Pumpkin Custard Profiteroles with Maple Caramel

Maple caramel
1 cup maple sugar
1/2 cup (1 stick) unsalted butter
3/4 cup heavy whipping cream
1/4 cup bourbon
1/4 teaspoon vanilla extract

Pumpkin custard
3 cups whipping cream
2 1/4 cups canned pure pumpkin
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup sugar
9 large egg yolks

1/2 cup water
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 cup all purpose flour
4 large eggs
1 large egg yolk

Lightly sweetened whipped cream
1 cup pecans, toasted, chopped

For maple caramel:
Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.)

For pumpkin custard:
Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.

Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with foil. Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides of dish. Bake until custard is set in center, about 1 hour 15 minutes. Cool completely. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)

For profiteroles:
Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 3 eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended.

Spoon 16 mounds of batter about the size of large eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)

Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Spoon rounded 1/3 cup filling into bottom half of each profiterole. Cover with top halves. Drizzle with sauce. Spoon dollop of whipped cream atop profiteroles. Sprinkle with chopped pecans and serve.

Makes 16 servings.

Gretchen's picture

(post #63322, reply #1 of 7)

I don't imagine the custard is SO persnickety that if you just used 4 1/2 egg yolks by eyeballing it that it will be affected.


jocelyng's picture

(post #63322, reply #2 of 7)

That's probably true.  Any issue with keeping the caramel for a few extra days?


Jangomango's picture

(post #63322, reply #3 of 7)

Turn the fridge down to 34*F and it will keep for a week. If you do this every time a big cooking event is coming up it makes planning and storing a whole lot easier.

jocelyng's picture

(post #63322, reply #4 of 7)

What a tip!  Thanks very much.


Wolvie's picture

(post #63322, reply #7 of 7)

I hope you sent this in. :-)

"Through pride we are ever deceiving ourselves. But deep down below the surface of the average conscience a still, small voice says to us, 'Something is out of tune."  Carl Jung


Biscuits's picture

(post #63322, reply #5 of 7)

The shelf-life of the custard is only one day?  I dont' think so.  That just not right.  Cooked custards can be made a few days ahead of time, as long as they are kept refrigerated.  Actually - they must be made at least 6 hours before serving, but once made, they will be fine refrigerated for several days.  I just wouldn't fill the profiteroles until a couple of hours before serving them, that's all.

Life is tough - but it's tougher when you're stupid - Major Jeffrey F. Richardson, USMC

Ancora Imparo -

jocelyng's picture

(post #63322, reply #6 of 7)

That's very helpful.  Thanks.  I went back and checked and the recipe says that it "can be made 1 day ahead."  If I make it on Sunday, I would serve half on Monday.  Can the other half hold until Thursday, or should I make two half batches?  I can lower the refrigerator temperature as was earlier suggested if that would make the difference.

Thanks again.