Arrowroot Custard Recipes

ARROWROOT BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
• Beat butter and sugar just until smooth. Beat in egg and vanilla.
• Combine flour, arrowroot flour, baking powder, and salt. Add to butter mixture and mix well. Divide dough in half.
• On a lightly floured surface, roll half the dough out 1/8 inch thick. Cut into 2 1/2-inch rounds. Transfer rounds to prepared baking sheet; prick with fork. Repeat with remaining dough.
• Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Allow a bit more baking time if rolled thicker.

ARROWROOT CUSTARD

Steps:

• Mix the arrowroot powder and sugar together in a large, microwave-safe glass measuring cup (at least 4 cup size, but 8 cup is better to ensure no spillover). Slowly whisk in the milk and heat in the microwave until it begins to thicken, whisking occasionally to keep the mixture smooth. If you have a vanilla bean and want to increase the vanilla flavour, put 1/2 bean in before you heat and remove at the end. Meantime, beat the yolks in a small bowl, add the hot custard mixture to the eggs and return this mixture to measuring container, whisking in and continuing to heat in microwave another 1-3 minutes or once it reaches a thin custard consistency. Stir in the vanilla and cool before refrigerating.

PASTRY CREAM (CRèME PATISSERIE)

Steps:

• In a large saucepan, heat the Milk, Sugar, Vanilla and Salt to a gentle simmer, completely dissolving the Sugar. Stir frequently as Milk can easily scorch over high heat.
• While the Milk mixture comes to a simmer, whisk together the Egg Yolks and Cornstarch in a large bowl until smooth.
• Once the Milk mixture reaches temperature, slowly pour approximately half of it into the Egg mixture while whisking, tempering the Egg mixture. Return the saucepan to the stove and pour all of the tempered Egg mixture back into the saucepan.
• With the saucepan over medium heat, return the mixture to a gentle simmer while whisking actively. Once it is simmering, continue to cook the Pastry Cream for two minutes, whisking constantly.
• Chef's Note: It is important to monitor your heat. Boiling the Pastry Cream for a full two minutes in necessary to activate the starches, but you do not want to burn the mixture.
• After two minutes, remove the saucepan from the heat. To cool the Pastry Cream, prepare a sheet tray by fully wrapping it with plastic wrap. Pour the Pastry Cream in a thin layer over the prepared sheet tray. Place another piece of plastic wrap directly on the surface of the Pastry Cream to prevent a skin from forming. Once the Pastry Cream has cooled to room temperature, place it in the refrigerator.
• Storage: The Pastry Cream can be stored in the refrigerator for three to four days. It should not be frozen. Before using Pastry Cream that has been refrigerated, beat it with a paddle attachment for several minutes to make it smooth again.